Hyderabadi Paneer  recipe

Hyderabadi Paneer

by Ria Pai (@riapai009)
Prep Time
40min
Cook Time
20min
Total Time
1hr

Hyderabadi Paneer is a rich and aromatic dish from the royal kitchens of Hyderabad, known for its blend of Mughlai and local South Indian flavors. Simmered in a creamy gravy made with cashew or almond paste, the dish a distinctive Hyderabadi flair, the result is a mildly spiced, creamy, and...

Ingredients

2 Servings
(1 serving = 1 bowl )

Palak Paste for Hyderabadi Paneer

  • 1
    Spinach bunch
  • 1tsp
    Oil
  • 1tsp
    Cumin seeds
  • pinch
    of asafoetida
  • Few Fenugreek seeds
  • 1tsp
    Fennel seeds
  • 4
    pepper corns
  • 1
    clove
  • 4
    ice cubes

White Paste for Hyderabadi Paneer

  • 1/4cup
    Soaked sesame seeds
  • 5
    soaked cashew nuts
  • 5
    soaked pistachios
  • 2tbsp
    Milk

Gravy for Hyderabadi Paneer

  • 1tbsp
    Oil
  • 1tsp
    cumin seeds
  • pinch
    of asafoetida
  • 1tsp
    Turmeric powder
  • 1tsp
    Coriander powder
  • pinch
    of salt and sugar
  • Prepared palak paste
  • 2tbsp
    Prepared white paste

Tossing paneer for Hyderabadi Paneer

  • 1tbsp
    Oil
  • 1tsp
    Turmeric powder
  • 1tsp
    Coriander powder
  • pinch
    of asafoetida
  • 250g
    Paneer cubes

Garnishing Hyderabadi Paneer

  • Coriander leaves to garnish
  • 1tbsp
    Chilli oil
  • 1tbsp
    Prepared white paste

How to make Hyderabadi Paneer

Palak Paste for Hyderabadi Paneer

  1. Wash palak well , and keep aside. Heat oil and add cumin seeds, pinch of asafoetida, few Fenugreek seeds, fennel seeds , pepper corns and clove followed by palak. Cover and cook for 2 min. To make paste add ice cubes to maintain the green colour.

    Step 1.1: Wash palak well , and keep aside
    Step 1.2: Wash palak well , and keep aside
    Step 1.3: Wash palak well , and keep aside

White paste for Hyderabadi Paneer

  1. Pre soak sesame seeds, cashew nuts and pistachios for 30 min. Add to the mixie jar with milk and grind into fine paste.

    Step 2.1: Pre soak sesame seeds, cashew nuts and pistachios for 30 min
    Step 2.2: Pre soak sesame seeds, cashew nuts and pistachios for 30 min

Hyderabadi Paneer

  1. Heat oil and add the temperings cumin seeds, coriander powder, turmeric powder and pinch of asafoetida.

    Step 3.1: Heat oil and add the temperings cumin seeds, coriander powder, turmeric powder and pinch of asafoetida
  2. Once the tempering is done , add the palak paste, salt and sugar. Mix well. Let oil separate from this paste then add white paste.

    Step 3.1: Once the tempering is done , add the palak paste, salt and sugar
    Step 3.2: Once the tempering is done , add the palak paste, salt and sugar
    Step 3.3: Once the tempering is done , add the palak paste, salt and sugar
    Step 3.4: Once the tempering is done , add the palak paste, salt and sugar
    Step 3.5: Once the tempering is done , add the palak paste, salt and sugar

Tossing Paneer for Hyderabadi Paneer

  1. Heat oil and temper some turmeric powder, coriander powder and pinch of asafoetida. Add paneer cubes and toss well from both the sides.

    Step 4.1: Heat oil and temper some turmeric powder, coriander powder and pinch of asafoetida
    Step 4.2: Heat oil and temper some turmeric powder, coriander powder and pinch of asafoetida
    Step 4.3: Heat oil and temper some turmeric powder, coriander powder and pinch of asafoetida

Plating Hyderabadi Paneer

  1. In a plate , spread the prepared palak paste, place the tossed paneer cubes , garnish some coriander leaves, drizzle some white paste and red chilli oil.

    Step 5.1: In a plate , spread the prepared palak paste, place the tossed paneer cubes , garnish some coriander leaves, drizzle some white paste and red chilli oil
    Step 5.2: In a plate , spread the prepared palak paste, place the tossed paneer cubes , garnish some coriander leaves, drizzle some white paste and red chilli oil
    Step 5.3: In a plate , spread the prepared palak paste, place the tossed paneer cubes , garnish some coriander leaves, drizzle some white paste and red chilli oil

Tips & Tricks

  1. For the creamy texture characteristic of Hyderabadi gravies, use a paste made from cashews or almonds. This gives the dish a rich, luxurious feel without being too heavy.

  2. Instead of frying, lightly sauté the paneer until golden. This helps the paneer hold its shape better while absorbing the flavors of the gravy.

  3. This recipe is made without onion garlic and green chillies, you can incorporate while making palak paste.

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Recipe by

Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...