Paneer Hyderabadi
Paneer Hyderabadi is a rich, aromatic paneer curry in Hyderabadi style, simmered in a whole-spice tempered gravy of cinnamon, cardamom, cumin, coriander, bay leaf and ginger-garlic paste, finished with curd and a hint of kasuri methi. A flavourful curry best enjoyed with rice or roti.
Ingredients
- ginger garlic paste — 1 tsp (ground)
- Kasuri Methi — 1 tsp (ground)
- Paneer — 12 piece (whole)
- Cardamom — 2 piece (ground)
- Curd — 2 tbsp (whole)
- cumin — 1 tsp (ground)
- bay leaf — 1 piece (whole)
- cinnamon stick — 1 inch (ground)
- coriander — 1 tsp (ground)
- oil — 2 tbsp (whole)
Method
- Cut the cottage cheese into paneer cubes. Whisk the curd until smooth and keep aside.
- Heat oil in a kadai and temper with cumin, bay leaf, cinnamon and cardamom until aromatic.
- Add ginger garlic paste and saute until the raw smell goes.
- Lower the heat and add the whisked curd slowly, stirring continuously so it does not split, and cook until the oil separates.
- Add a little water to make a gravy, then add the paneer cubes and simmer 3-4 minutes until they soak up the flavours.
- Crush and sprinkle the kasuri methi, mix gently and switch off.
- Garnish with fresh coriander and serve hot with roti.
Common questions
- How many calories in one plate of Paneer Hyderabadi?
- 72 kcal per plate.
- How much cooking time?
- 40 min — 10 min prep, 30 min cooking.