PANEER HYDERABADI

INGREDIENTS

FOR PUREE:

  • 3 TSP OIL

  • 1 ONION, SLICED

  • 1 TSP GINGER GARLIC PASTE

  • 2 CHILLI

  • ½ TOMATO PUREE

  • 1 BUNCH PALAK / SPINACH

  • ¾ CUP CORIANDER

  • ½ CUP WATER

FOR CURRY:

  • 2 TBSP OIL

  • 1 TSP CUMIN / JEERA

  • 1 BAY LEAF

  • 1 INCH CINNAMON

  • 2 PODS CARDAMOM

  • 3 CLOVES

  • 2 TBSP CURD / YOGURT

  • 2 TBSP CREAM / MALAI

  • ¼ TSP CUMIN POWDER

  • 1 TSP CORIANDER POWDER

  • ¾ TSP SALT

  • ½ CUP WATER

  • 12 CUBES PANEER / COTTAGE CHEESE

  • ¼ TSP GARAM MASALA

  • 1 TSP KASURI METHI, CRUSHED

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL AND SAUTE 1 ONION, GINGER GARLIC PASTE AND 2 CHILLI.


2. NOW ADD ½ CUP TOMATO PUREE AND ADD 1 BUNCH PALAK, ¾ CUP CORIANDER AND SAUTE WELL.


3. SAUTE UNTIL THE PALAK SHIRKS COMPLETELY.


4. COOL COMPLETELY AND TRANSFER TO THE BLENDER.


5. ADD ½ CUP WATER AND BLEND TO SMOOTH PASTE.


6. IN A LARGE KADAI HEAT 2 TBSP OIL AND SAUTE 1 TSP CUMIN, 1 BAY LEAF, 1 INCH CINNAMON, 2 PODS CARDAMOM AND 3 CLOVES.


7. SAUTE UNTIL THE SPICES TURN AROMATIC.


8. FURTHER, ADD PREPARED PALAK PUREE AND SAUTE WELL.


9. NOW ADD 2 TBSP CURD AND 2 TBSP CREAM.


10. SAUTE UNTIL THE CURD AND CREAM ARE WELL COMBINED.


11. ADDITIONALLY, ADD ¼ TSP CUMIN POWDER, 1 TSP CORIANDER POWDER AND ¾ TSP SALT. SAUTE WELL.


12. ADD ½ CUP WATER AND ADJUST CONSISTENCY AS REQUIRED. ADD 12 CUBES PANEER AND MIX WELL.


13. COVER AND SIMMER FOR 3 MINUTES OR UNTIL FLAVOURS ARE ABSORBED WELL.


14. ALSO, ADD ¼ TSP GARAM MASALA AND 1 TSP KASURI METHI.


15. FINALLY, ENJOY HYDERABADI PANEER WITH ROTI.

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