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.

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.

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.

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.

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.