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
Palak Paste for Hyderabadi Paneer
- 1Spinach bunch
- 1tspOil
- 1tspCumin seeds
- pinchof asafoetida
- Few Fenugreek seeds
- 1tspFennel seeds
- 4pepper corns
- 1clove
- 4ice cubes
White Paste for Hyderabadi Paneer
- 1/4cupSoaked sesame seeds
- 5soaked cashew nuts
- 5soaked pistachios
- 2tbspMilk
Gravy for Hyderabadi Paneer
- 1tbspOil
- 1tspcumin seeds
- pinchof asafoetida
- 1tspTurmeric powder
- 1tspCoriander powder
- pinchof salt and sugar
- Prepared palak paste
- 2tbspPrepared white paste
Tossing paneer for Hyderabadi Paneer
- 1tbspOil
- 1tspTurmeric powder
- 1tspCoriander powder
- pinchof asafoetida
- 250gPaneer cubes
Garnishing Hyderabadi Paneer
- Coriander leaves to garnish
- 1tbspChilli oil
- 1tbspPrepared white paste
How to make Hyderabadi Paneer
Palak Paste for Hyderabadi Paneer
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.
White paste for Hyderabadi Paneer
Pre soak sesame seeds, cashew nuts and pistachios for 30 min. Add to the mixie jar with milk and grind into fine paste.
Hyderabadi Paneer
Heat oil and add the temperings cumin seeds, coriander powder, turmeric powder and pinch of asafoetida.
Once the tempering is done , add the palak paste, salt and sugar. Mix well. Let oil separate from this paste then add white paste.
Tossing Paneer for Hyderabadi Paneer
Heat oil and temper some turmeric powder, coriander powder and pinch of asafoetida. Add paneer cubes and toss well from both the sides.
Plating Hyderabadi Paneer
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
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.
Instead of frying, lightly sauté the paneer until golden. This helps the paneer hold its shape better while absorbing the flavors of the gravy.
This recipe is made without onion garlic and green chillies, you can incorporate while making palak paste.
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...