Hyderabadi Shahi Paneer Recipe

Hyderabadi Shahi Paneer

  • Prep Time
    4 - 5 Minutes
  • Cook Time
    20 - 25 Minutes
  • Difficulty Level
    Advanced

Hyderabadi Shahi Paneer is a delicious South Indian recipe.

Hyderabadi Shahi Paneer is an ideal South Indian paneer curry. This goes well with Indian flatbreads like roti and chapati. The gravy uses butter to give a nice taste to gravy. Almonds, cashews and cream add richness to the gravy. Hyderabadi Shahi Paneer forms a great main dish. It is full of flavors that come from the spices used in it. This is extremely delicious and will make you lick your plates clean. Serve this dish at kitty parties, buffets and potlucks and earn compliments from your guests for your amazing culinary skills. So, try to make it at home and enjoy it with your family and friends.

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This recipe was prepared by a lovely Mom: Shilpa Joshi from Hyderabad

Tips and Suggestions by Mom Chef:

  • Prepare this dish using Homemade Paneer.
  • Kashmiri chilies are less spicy and give a nice color to the gravy, however, you can adjust spiciness according to your taste.
  • You can use ghee instead of butter.

For more such exciting recipes like Hyderabadi Shahi Paneer, please click on the following links:

  1. Dahi Wali Spring Onion Sabji
  2. Veg Handi | Mixed Vegetable Handi
  3. Tawa Sabzi | Mixed Tawa Sabzi

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Ingredients

  • Paneer/Cottage Cheese cubes - 200 grams
  • Tomato - 2 roughly chopped
  • Onion - 2 roughly chopped
  • Palak/Spinach leaves - 1 cup
  • Magaj seeds/Melon seeds - 1 tablespoon
  • Ginger - ½ inch grated
  • Green chilli - 2 chopped
  • Garam Masala/All spice mix powder - 1/2 teaspoon optional
  • Kasuri Methi/Dry fenugreek leaves - 1 teaspoon
  • Coriander leaves - 1/2 cup + for garnishing
  • Butter - 1 tablespoon
  • Oil - 2 tablespoons + 2 teaspoons
  • Jeera/Cumin seeds - 1 teaspoon + 1 teaspoon
  • Dal chini/Cinnamon stick - 1
  • Elaichi/Cardamon - 1
  • Laung/Cloves - 1
  • Kali mirch/Black peppercorns - 2
  • Lehsun/Garlic - 4 to 5 cloves
  • Salt - to taste
  • Kala namak/Black salt - to taste
  • Saunf/Fennel seeds - 1 & 1/2 tablespoons
  • Badam/Almonds - 7 to 8
  • Kaju/Cashew nuts - 10 to 12 chopped
  • Kashmiri dry red chilli - 2
  • Haldi powder/Turmeric powder - 1/4 teaspoon
  • Lal mirch powder/Red chilli powder - 2 teaspoon
  • Homemade cream/Malai - 1 tablespoon
  • Water - as required

Instructions

  1. Heat 2 tablespoons oil in a pan.
  2. Put cumin seeds, cinnamon stick, cardamon, cloves, black peppercorns, garlic, ginger and fennel seeds. Saute them well.
  3. Now, add onions, salt, black salt, almonds and melon seeds. Saute them.
  4. Then, add tomatos, spinach, green chilies, kashmiri dry red chilies, some cashews and coriander leaves. Mix them well. Cover and cook for 5 minutes.
  5. Add dry fenugreek leaves and all spice mix powder. Cook it for 2 minutes. Now, add water in it. Cover and cook for 15 minutes.
  6. Stir the mixture in between. Then switch off the flame. Let it cool completely. After cooling grind the mixture to make a smooth paste.
  7. Now, heat butter and 2 teaspoon oil in the same pan. Put, cumin seeds, turmeric powder, red chili powder, chopped cashews. Saute them.
  8. Then add ground mixture. Mix well and cook it for 5 to 7 minutes on a medium flame.
  9. Add beaten homemade cream or malai to the gravy. Mix well.
  10. Add paneer to it. Mix well and cook for a minute. Then switch off the flame.
  11. Transfer it to a bowl and garnish it with coriander leaves.
  12. 'Hyderabadi Shahi Paneer' is ready to be served.

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