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 aromatic paneer dish that pairs perfectly with naan or biryani, making it a popular choice for festive occasions and special meals.
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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.
Pre soak sesame seeds, cashew nuts and pistachios for 30 min. Add to the mixie jar with milk and grind into fine paste.
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.
Heat oil and temper some turmeric powder, coriander powder and pinch of asafoetida. Add paneer cubes and toss well from both the sides.
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.
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.
What is the cooking process for making Hyderabadi Paneer?
To make Hyderabadi Paneer, start by washing and cooking spinach with spices like cumin, fenugreek, and fennel seeds. Blend soaked sesame seeds, cashews, and pistachios with milk to create a creamy paste. After preparing the palak paste, temper spices in oil, mix in the palak, and then add the white paste. Finally, toss paneer cubes in the tempered spices and serve them over the palak paste, garnished with coriander leaves and a drizzle of chilli oil.
Is Hyderabadi Paneer suitable for vegetarians or vegans?
Hyderabadi Paneer is a vegetarian dish since it primarily uses paneer, which is made from milk. However, it is not suitable for vegans due to the use of dairy products. If you're looking for a vegan alternative, consider substituting paneer with tofu and using plant-based milk for the paste.
What can I use as a substitute for paneer in Hyderabadi Paneer?
If you don't have paneer on hand, you can substitute it with tofu for a similar texture. For a nutty flavor, you could also use cooked chickpeas or even seitan. Just keep in mind that the cooking time may vary slightly depending on the substitute you choose.
How should I store leftover Hyderabadi Paneer?
To store leftover Hyderabadi Paneer, place it in an airtight container and refrigerate. It can last for up to 3-4 days in the fridge. When reheating, add a splash of water or milk to maintain the creamy texture, and heat gently on the stove or in the microwave.
What dishes pair well with Hyderabadi Paneer?
Hyderabadi Paneer pairs beautifully with naan, roti, or biryani. You can also serve it alongside a refreshing cucumber raita or a simple salad to balance the richness of the dish. For a complete meal, consider adding some fragrant basmati rice.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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