Paneer Hyderabadi
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Today I made Paneer Hyderabadi, this is called Hyderabadi coz in this recipe I used tomato, curd and in last lemon this is not means that the recipe is sour the taste is really very different In Hyderabadi recipes u can find uses of spices too so I used akkhe masale in this recipe. The taste is awesome. Can't imagine go in your kitchen n try this yummy recipe n make feel proud and happy to your family.
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Ingredients
- 250 gm paneer cut into 2inches
- 1 bunch Palak
- 1 cup coriander leaves
- 3 green chilies broken
- 3 tbsp curd
- 1 medium size onion cut into pieces
- 2 to mato cut into pieces
- 5 nos garlic pods
- 1 inch ginger cut into pieces
- 1 teaspoon cumin seeds
- Salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/3 teaspoon garam masala powder
- 2 green cardamom
- 2 bayleaf
- 2 cloves
- 5 black pepper corns
- 2 inches cinnamon stick
- 1 tbsp lemon juice
- 3 tbsp oil
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Instructions
- Heat 1 tablespoon oil in deep wok. Add onion, tomato, green chilies, garlic and ginger and saute for minute on high flame.
- Add spinach and coriander leaves and cook for 2minutes on high flame till spinach get loose. Let it cool on room temperature. Transfer it in mixer grinder jar and grind it into fine paste.
- In wok heat 2 tablespoons oil add cardamom, cinnamon, clove, bayleaf, black pepper corns and cumin seeds when cumin stop spluttering add spinach puree in it and cook till oil start floating on it. Keep stirring in between.
- Add curd, salt, red chilli powder and garam masala powder, mix it and cook for another 3minutes on low flame.
- Add paneer and gently mix it in puree and cook for 2 minutes on low flame. Switch off gas and add lemon juice in it, mix really well.
- Serve this garma garam paneer hyderabadi with Chapati or rice.
Notes
Do not add turmeric powder coz it will change the color of the dish. If you want to add so add a pinch of turmeric powder.
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