An authentic and flavoured green coloured hyderabadi dish made with paneer cubes, spinach and coriander. it is an ideal south indian paneer curry which can be easily served with indian flatbreads like roti and chapathi. the recipe is generally made with spinach leaves and coriander leaves for the green colour and mint leaves can also be added.
Ingredients
for puree:3 tsp oil
1 onion, sliced
1 tsp ginger garlic paste
2 chilli
½ tomato, finely chopped
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
Method* firstly, in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 2 chilli.
* now add ½ tomato and saute until tomato softens.
* further, add 1 bunch palak, ¾ cup coriander and saute well.
* saute until the palak shirks completely.
* cool completely and transfer to the blender.
* add ½ cup water and blend to smooth paste.
* 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.
* saute until the spices turn aromatic.
* further, add prepared palak puree and saute well.
* now add 2 tbsp curd and 2 tbsp cream.
* saute until the curd and cream are well combined.
* additionally, add ¼ tsp cumin powder, 1 tsp coriander powder and ¾ tsp salt. saute well.
* add ½ cup water and adjust consistency as required.
* further, add 12 cubes paneer and mix well.
* cover and simmer for 3 minutes or until flavours are absorbed well.
* also, add ¼ tsp garam masala and 1 tsp kasuri methi.
* finally, enjoy hyderabadi paneer with roti.