Paneer Hyderabadi is a green-colored gravy made with paneer cubes, spinach, and coriander leaves, flavored with aromatic and rich spices. This is an authentic recipe straight from the kitchen of nawabs. A perfect side dish for Indian flatbread like roti, naan, chapati, etc.
Ingredients:
- 100 gms Paneer, cut into cubes
- 1 Onion, thinly sliced
- 1 Tomato, chopped
- 2 Green chilies, chopped
- 3 Garlic cloves, chopped
- Ginger, small piece chopped
- 1 Bunch of Spinach
- a handful of Coriander leaves
- ¼ cup of Curd
- ¼ cup of Fresh Cream
- 1 tsp Red Chili powder
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Garam masala
- ¼ Turmeric powder
- 1 tsp dry fenugreek leaves
- 1 Cinnamon Stick
- 3 Cloves
- 3 Green Cardamom
- 1 Black Cardamom
- 1 tbsp Oil
- Salt as required
Method:
- Heat oil in a heavy-bottomed pan, when hot add the thinly sliced onion and saute for1 min on high heat.
- Next add chopped green chilies, chopped ginger, and garlic pieces. Saute till onion turns soft on medium heat.
- Add the chopped tomatoes and saute till it becomes soft and mushy on medium heat.
- Next, add the chopped spinach and a handful of coriander leaves. Saute and cook till the leaves are wilted and tender, say about 5 mins.
- Allow it to cool and transfer to a mixer grinder. Add 1/2 cup of water and grind it to a smooth paste.
- Heat 2 tbsp oil in a frying pan or kadai, add the whole spices and saute. Next, add the ground paste and mix well. Cover and cook for 5 mins on medium heat.
- After 5 mins open the lid and add all the spices powders and mix well. Then add the required salt and cook the gravy on medium heat until it becomes thick.
- Then add 1/4 cup cream and 1/4 cup curd. Mix well and cook for 2 mins on medium heat.
- Add the paneer cubes and garam masala powder. Mix well. Then add 1/4 - 1/2 cup of water. Mix well and cook for another 2-3 mins on low heat.
- Finally, add dried fenugreek leaves and mix well. Serve hot with roti and phulkas.
Click below for the video recipe
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