Hyderabadi Paneer is a deliciously aromatic curry packed with the rich flavors of traditional Indian spices. This dish combines tender paneer with a vibrant spinach-based gravy, offering the perfect balance of heat, creaminess, and spice. It’s ideal for lunch, dinner, or any special occasion.
Ingredients:
- 250 grams paneer (cubed)
- 5 tbsp oil
- 2 medium onions, finely sliced
- 1 bunch spinach (palak), roughly chopped
- 1/4 cup plain yogurt
- 1-inch piece ginger
- 8 cloves garlic
- 2-3 whole red chilies
- 3 green chilies
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 2-inch sticks of cinnamon (2 pieces)
- 3-4 green cardamom pods
- 3-4 cloves
- Salt, to taste
- 1 small bunch coriander leaves, chopped
- 2 tbsp fresh cream (for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions:
1. Prepare the Paneer:
- Cut the paneer into bite-sized cubes.
- Heat a little oil in a pan and fry the paneer cubes until they are golden brown on all sides. Remove and set aside.
2. Prepare the Masala:
- In the same pan, add a little more oil.
- Add the sliced onions and sauté until they turn soft.
- Add the ginger, garlic, green chilies, cardamom, cloves, and cinnamon. Sauté for a minute to release the aromas.
- Add the chopped spinach and sauté until it wilts and softens. Once done, add the chopped coriander leaves and stir well. Turn off the heat and let the mixture cool.
- Once cooled, transfer the mixture to a blender and grind it into a smooth paste.
3. Make the Gravy:
- In the same pan, add the remaining oil.
- Add the whole red chilies and cinnamon sticks. Sauté for 1 minute to infuse the oil with their flavors.
- Now, add the ground spinach-onion paste to the pan and stir. Cook on medium heat for 3-4 minutes until the paste changes color.
- Add the yogurt to the pan, mix well, and cook for 5 minutes until the oil separates from the gravy.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for another 3-4 minutes, allowing the masala to cook through.
4. Add the Paneer:
- Once the gravy is well-cooked and thickened, add the fried paneer cubes.
- Stir gently to coat the paneer in the masala. Let it simmer for 5-7 minutes on low flame to allow the flavors to meld.
5. Garnish and Serve:
- Sprinkle garam masala powder and sesame seeds over the curry for added flavor.
- Garnish with fresh coriander leaves and a drizzle of fresh cream.
- Serve hot with naan, roti, or rice.
Tips:
- For an extra kick, add more green chilies while sautéing the onions.
- A pinch of kasuri methi (dried fenugreek leaves) can enhance the flavor of the curry.
- For a richer taste, add a tablespoon of cream at the end of cooking.
Nutrition Chart for Hyderabadi Paneer (per serving, approximately 4 servings):
- Calories —————— 250 kcal
- Total Fat —————— 18 g
- Cholesterol ————— 30 mg
- Sodium ——————– 450 mg
- Total Carbohydrates — 12 g
- Protein ——————— 12 g
- Sugar ———————— 5 g
- Fiber ———————— 3 g
Note: These values are approximate and may vary depending on the ingredients used and portion size.
