Paneer hyderabadi is a palak paneer recipe, but this is totally different from normal palak paneer. This paneer hyderabadi consist of many spices and the process of cooking is also different. This is really a good recipe of paneer as the flavor of whole spices are given to the oil and then puree of spinach and coriander is cooked in it. This recipe can be served with naan, rice, roti or puri. The creamy texture of this paneer makes it more lip smacking. Let’s know how to make it.
Necessary Ingredients Required For Paneer Hyderabadi
- Cottage Cheese or paneer = 250 gm
- Spinach = 500 gm
- Green chilies = 4
- Ginger = 1 inch piece
- Garlic = 8 to 10 cloves
- Curd = 2 tbsp
- Cream = 3 tbsp
- Cumin powder = 1 tsp
- Coriander powder = 1/2 tsp
- Red Chili powder = 1 tsp
- black cardamom = 1
- Green cardamom = 2
- Cloves = 2 to 4
- Salt = as per taste
- Green coriander = 3 tbsp
- Oil = as required
Method Of Making In Steps
Take a pan, pour oil in it and add onion, ginger and garlic. Saute it until onion becomes soft.
Now add spinach, coriander and green chilies. Cook it until spinach shrinks.
Turn the flame off and then let the mixture cool.
After spinach cools down, take a blender jar and add this into it. Blend it into a smooth paste.
Take a wok or kadai, add oil in it and heat it up and then add cloves, green cardamom, black cardamom.
Let it splutter until spices flavor comes in oil and then remove them.
Now add spinach puree in a kadai and add turmeric powder, red chili powder and coriander powder.
Cook it for 5 minutes and then add cream and curd in it. Mix it well.
Add paneer cubes and garam masala powder. Give it a stir and cook it for 2 minutes.
Now your paneer hyderabadi is ready to serve.
Serve it hot with roti, rice or butter naan.
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