Hyderabadi Paneer Masala

  • Prep Time
    5 minutes
  • Cook Time
    20 minutes
  • Difficulty Level
    Intermediate

Hyderabadi Paneer Masala is an authentic Hyderabadi dish.

Hyderabadi Paneer Masala is an ideal south Indian paneer curry. It is made with onion, tomato, spinach, and coriander leaves. Moreover, Hyderabadi dishes are known for their flavor and unique texture. This is one of the easy paneer dishes that you can make with easily available ingredients from your kitchen. It goes well with crispy paratha, hot roti, or kulcha.  In addition, the blend of spices and herbs with soft paneer is so tempting that you can resist yourself to eat more. So, try this flavorful and absolutely delish paneer side dish and share your feedback with us in the comment section.

This is recipe no. 2 from Hyderabad prepared in the Zayka Premier League – Season 3 by lovely Moms: Vijay Haldiya, Neha Agarwal

Tips and Suggestions by the Mom Chef :

  • You can prepare this dish using ghee or butter instead of oil.
  • If desired, homemade malai can add instead of fresh cream.

For more such exciting recipes like Hyderabadi Paneer Masala, Please click on the following links:

  1. Hyderabadi Veg Biryani
  2. Adai Dosa
  3. Medu Vada With Tomato Chutney

Current Recipe Rating

(5 / 5)

1 rating

  • Recipe
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Ingredients

  • FOR PREPARING PUREE :
  • Oil - 2 Tablespoons
  • Onion / Pyaz - 2 Chopped
  • Ginger / Adrakh - 1 Inch chopped
  • Garlic / Lahsun - 8 to 10 Cloves
  • Green chilli / Hari mirchi - 1 Chopped
  • Cashew / Kaju - 5 to 6 chopped
  • Tomato / Tamatar - 2 Chopped
  • Spinach / Palak - A handful chopped
  • Coriander leaves / Hara dhaniya - A handful
  • FOR PREPARING HYDERABADI PANEER MASALA :
  • Oil - 2 Tablespoons
  • Bay leaf / Tej patta - 1
  • Cinnamon stick / Dalchini - 2
  • Cloves / Laung - 2
  • Cardamom / Elaichi - 2
  • Black peppercorns / Kali mirch - 4 to 5
  • Salt - As per taste
  • Coriander powder / Dhaniya powder - 1 Teaspoon
  • Turmeric powder / Haldi powder - 1/2 Teaspoon
  • Red Chilli Powder/ Lal Mirch Powder - 1 Teaspoon
  • Cumin seeds powder / Jeera powder - 1 Teaspoon
  • All spice mix powder / Garam Masala - 1 Teaspoon
  • Water - as required
  • Paneer / Cottage Cheese - 200gms Diced
  • Dry fenugreek leaves / Kasuri methi - 1 Teaspoon
  • Curd / Dahi - 1 Tablespoon whisked
  • Fresh cream - 2 Teaspoons + For garnishing

Instructions

  1. FOR PREPARING PUREE :
  2. Heat oil in a pan. Add onion. Saute it for 1 to 2 minutes on a high flame.
  3. Then add ginger, garlic, green chilli, and cashews. Mix well. Saute it for 2 to 3 minutes on a high flame.
  4. Add tomato. Mix well. Saute it for 1 to 2 minutes on a high flame.
  5. Now add spinach and coriander leaves. Mix well. Saute it for 2 to 3 minutes on high flame till tomatoes and onion turn soft.
  6. Once done, turn off the flame. Let it cool down. Then transfer it into a grinding jar. Grind it for a few seconds and prepare its puree. Keep it aside.
  7. FOR PREPARING HYDERABADI PANEER MASALA :
  8. Heat oil in a pan. Add bay leaf, cinnamon stick, cloves, cardamom, and black peppercorns. Mix well.
  9. Then add the ground puree. Mix well and saute it for 10 to 12 minutes on medium flame till oil separates.
  10. Now add salt, coriander powder, turmeric powder, red chilli powder, cumin seeds powder, all spice mix powder, and little water. Mix well.
  11. Now add paneer, dry fenugreek leaves by rubbing between palms, curd and fresh cream. Mix well. Once done, take it out to a serving bowl. Garnish it with fresh cream.
  12. 'Hyderabadi Paneer Masala' is ready to be served.

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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