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Authentic Hyderabadi Paneer Curry

How to Make Authentic Hyderabadi Paneer Curry

blessmyfoodbypayal
Authentic Hyderabadi Paneer Curry features soft paneer in a rich, aromatic gravy made with yogurt, spices, nuts, and herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4

Ingredients
  

FOR FRYING PANEER

  • 250 gram paneer
  • 4-5 tbsp water
  • A bowl of water

FOR PASTE

  • 2 onion
  • 8-10 garlic cloves
  • 1 inch ginger
  • 3 green chilies
  • 1 cup coriander leaves (with stems)
  • 1 cup mint leaves
  • 1/2 cup curd

FOR MAKING PANEER HYDERABADI

  • 1 bay leaf
  • 1 dry red chilli
  • 1 tsp cumin seeds
  • 3 cloves
  • 8-10 black pepper corns
  • 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 1/2 tsp black pepper powder
  • 1/2 turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup fresh cream or malai
  • 1/2 cup water
  • 1/2 tsp roasted kasuri methi
  • 2 tbsp coriander leaves

FOR ROGAN

  • 1 tbsp desi ghee or oil
  • 1 tsp kashmiri red chilli powder

Instructions
 

FRYING OF PANEER

  • Add oil in a pan and when it's hot, add a  whole block of paneer in it.
  • Let paneer turn brown from both the sides.
  • Take the paneer out and cut it into long sticks.
  • Put the paneer sticks in a bowl of water until used. It will keep the paneer soft.

MAKING OF PASTE

  • In the same pan in which paneer was fried and oil is already there, add roughly cut onion, ginger and garlic.
  • Cook until they begin to turn brown.
  • Add green chilies and let all the ingredients turn slightly brown.
  • Take them out of the pan.
  • When they turn completely cool, add to the blender jar.
  • Add mint, coriander and curd.
  • Grind to a fine paste. Keep aside.

MAKING OF PANEER HYDERABADI

  • Again in the same pan, oil is there. If you feel that oil is little less of more, you can add or remove a bit respectively.
  • Add dry red chilli and rest of the whole spices like cumin seeds, green cardamom, black cardamom, black pepper corns, bay leaf, cloves and cinnamon stick.
  • When cumin splutter, add the paste.
  • Then add turmeric powder, coriander powder, black pepper powder, salt and garam masala.
  • Mix well.
  • Let the paste cook on low heat until oil is seen separating from the paste.
  • Add cream and mix well.
  • Add 1/2 cup of water. We used the same water in which paneer is soaked.
  • When water begins to boil, add kasuri methi, coriander leaves and fried paneer.
  • Mix and simmer for 2 minutes only.
  • Now time to add rogan. Heat desi ghee in a small pan and add kashmiri red chilli powder.
  • Mix and pour it immediately over the paneer dish.
  • Mix well and enjoy.

Notes

  1. You can fry paneer after cutting as well, but frying the whole block is quite comfortable.
  2. In place of mint, you can use spinach or both mint and spinach. But in that case, take 1 cup coriander, 1/2 cup spinach and 1/2 cup mint.
Keyword Hydereabadi Paneer Recipe