Paneer hyderabadi recipe | Hyderabadi paneer. An authentic green colored hyderabadi dish flavored with cubes of paneer, spinach and cilantro. It’s an ideal South Indian paneer curry that can be easily served with Indian flatbreads like roti and chapathi. The recipe is usually made with spinach leaves and coriander leaves for the green color and mint leaves can also be added.
Hyderabadi dishes are known for their unique flavor and texture of green color. This is either done with the use of mint leaves as in biryani or with the combination of green vegetables like spinach and cilantro. A simple and easy spinach green color dish is paneer hyderabadi recipe.
I have always been a huge fan of palak recipes and the palak paneer is my favorite recipe. the main reason being the color and texture of it. In fact, i expressed my reservations about my recent lasooni palak recipe. Therefore, I try to explore and display as much as the spinach recipe. Continuing the tradition, I have come up with a South Indian based paneer dish recipe which is the hyderabadi paneer recipe. The recipe is very similar to the traditional palak paneer, but there is a subtle hyderabadi touch. For example, it uses ingredients like curd and cilantro, which makes it unique and gives it the required texture and taste.
Also Read: Paneer Butter Masala
Anyway, I would like to add some tips, suggestions and variations for a perfect and authentic paneer hyderabadi recipe. First, I used homemade paneer cubes which have a chewy and juicy texture. I would recommend using the same fresh paneer if not homemade, at least by buying one in store. secondly, as I mentioned before, you can also add mint or pudina along with the other leafy vegetables mentioned. That said, be careful when adding it and don’t overdo it, as the mint flavor can overpower other vegetables. Finally, you can extend the same recipe with other vegetables like potatoes and carrots on the breading to make it a hyderabadi vegetable recipe.
for the puree:
▢ 3 teaspoon of oil
▢ 1 onion (sliced)
▢ 1 teaspoon of ginger garlic paste
▢ 2 chilli
▢ ½ tomato (finely chopped)
▢ 1 bunch of palak / spinach
▢ ¾ cup of cilantro
▢ ½ cup of water
for the curry:
▢ 2 c. Oil soup
▢ 1 teaspoon of cumin / jeera
▢ 1 bay leaf
▢ 1 inch of cinnamon
▢ 2 cardamom pods
▢ 3 cloves
▢ 2 tablespoon of curd / yogurt
▢ 2 tablespoons of cream / malai
▢ ¼ teaspoon ground cumin
▢ 1 teaspoon ground coriander
▢ ¾ teaspoon of salt
▢ ½ cup of water
▢ 12 cubes of paneer / cottage cheese
▢ ¼ teaspoon garam masala
▢ 1 teaspoon of kasuri methi (crushed)
- First, in a large kadai, heat 3 teaspoons of oil and sauté 1 onion, 1 teaspoon of garlic and ginger paste and 2 chillies.
- Now add ½ tomato and sauté until the tomato softens.
- Additionally, add 1 bunch of palak, ¾ cup cilantro and sauté well.
- Blow up until the palak slips out completely.
- Cool completely and transfer to the blender.
- Add ½ cup of water and mix to obtain a smooth paste.
- In a large kadai heat 2 tablespoons of oil and sauté 1 teaspoon of cumin, 1 bay leaf, 1 inch of cinnamon, 2 cardamom pods and 3 cloves.
- Sauté until the spices become aromatic.
- Additionally, add the prepared palak puree and sauté well.
- Now add 2 tablespoons of sour milk and 2 tablespoons of cream.
- Stir-fry until curd and cream are well combined.
- Additionally add ¼ teaspoon of cumin powder, 1 teaspoon of coriander powder and ¾ teaspoon of salt. sauté well.
- Add ½ cup of water and adjust consistency as needed.
- Additionally, add 12 cubes of paneer and mix well.
- Cover and simmer 3 minutes or until the flavors are well absorbed.
- Also add ¼ teaspoon of garam masala and 1 teaspoon of kasuri methi.
- Finally, savor hyderabadi paneer with roti.