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Paneer Hyderabadi Recipe

A rich and flavorful paneer dish cooked in a spinach-based gravy with aromatic spices.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Keyword: side dish for chapathi
Servings: 4 people
Author: Jinoo Jayakrishnan
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Ingredients

  • 1 tsp oil
  • 2 onions - sliced
  • 5 cloves garlic
  • 1.5- inch ginger
  • 8-9 cashews
  • 1 green chili
  • 1/2 tsp salt
  • 1 tomato - chopped
  • 1 capsicum - chopped
  • 1/8 cup coriander leaves with stem
  • 2 cups tightly packed spinach
  • 1 tbsp oil - for toasting paneer
  • 200 gms paneer - cubed
  • 1/2 inch cinnamon
  • 2 cloves
  • 1 cardamom
  • 1 green chili - chopped
  • 1 tbsp curd
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tbsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp crushed kasuri methi
  • 1/2 tsp sugar
  • 1 cup water

Instructions

  • Heat oil and sauté onions, garlic, ginger, cashews, green chili, and salt until soft.
  • Add tomato, cook until mushy, then add capsicum and fry until softened.
  • Add coriander leaves and spinach. Cook until wilted, then grind to a fine paste.
  • Toast paneer cubes in oil until golden brown. Set aside.
  • Heat oil, add whole spices and green chili. Pour in the green paste and cook for 5 minutes.
  • Add curd, spice powders, and cook for 15 minutes on low flame.
  • Add paneer and mix well. Cook for 2 minutes.
  • Add kasuri methi, garam masala, sugar, and water. Simmer for 10 minutes.
  • Serve hot with roti or rice.