> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Paneer Hyderabadi Masala
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 6 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 249 kcal |
| Carbohydrates | 12 g |
| Protein | 6 g |
| Fat | 21 g |
| Saturated fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 571 mg |
| Potassium | 130 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Vitamin A | 220 IU |
| Vitamin C | 11 mg |
| Calcium | 100 mg |
| Iron | 1 mg |
## About
The special green curry **Paneer Hyderabadi brings a new aromatic flavour to the dish**. The combination of pudina and mint leaves with spinach leaves creates a distinctive taste in this paneer curry. The smooth green puree creates a rich colour for the gravy while it brings a refreshing taste. The spice combination creates a dish that delivers exceptional flavour to all types of meals. You can serve it with roti, naan, kulcha, parotta, or different types of flavoured rice. People usually prepare it for festivals, celebrations, and special family meals. You can prepare it for lunch and dinner every day. Layered parotta makes the dish taste delicious. The curry transforms paneer into a Hyderabadi dish through its unique Hyderabadi preparation.
The special green curry achieves its distinctive taste by combining mint with spinach and various herbs and spices. The spinach puree provides nutritional benefits, while every bite delivers mild and fresh mint flavours. Paneer absorbs the creamy green masala, transforming it into a soft, flavorful texture. The gravy exudes a soft fragrance, which makes it an excellent choice for special festive meals. This recipe is an excellent option when you want something different from traditional Punjabi and North Indian curries. The recipe lets you make a restaurant-quality curry at home with its quick cooking process. The dish becomes a practical option which works well for both visitors and routine dining. The green masala creates an attractive look for the dish, which requires minimal effort to achieve. The dish **Paneer Hyderabadi demonstrates** how simple green ingredients can create a delicious curry.
## Ingredients
### For frying paneer:
* 2 tbsp oil
* 25 cubes paneer
### For masala paste:
* 2 onion *(sliced)*
* 1 inch ginger
* 8 cloves garlic
* 7 green chilli
* 2 tbsp cashew
* 1 bowl palak/ spinach
* handful mint
* handful coriander
### For curd masala paste:
* 1 cup curd
* 1 tsp turmeric
* ½ tsp cumin powder
* 1 tsp coriander powder
* 1 tsp garam masala
* 1 tsp pepper powder
### For curry:
* ¼ cup oil
* 1 tsp cumin
* 1 tsp salt
* 2 tbsp cream
* 2 tbsp kasuri methi *(crushed)*
## Instructions
1. Heat oil in a pan and add cubed paneer.
2. Roast the paneer on medium flame until it turns light golden brown. Keep stirring so the paneer roasts evenly.
3. Transfer the roasted paneer into warm water and soak for a few minutes. This keeps the paneer soft and removes excess oil.
4. In the same pan, add onion and saute until it softens.
5. Add ginger, garlic, green chilli and cashew.
6. Saute until the onion turns golden brown. Cashew helps make the gravy thick and creamy.
7. Add palak and saute until it shrinks.
8. Cool the mixture completely. Transfer it to a mixer jar.
9. Add mint and coriander. This gives the special Hyderabadi flavour.
10. Blend to a smooth green paste, adding water if required.
11. In a bowl, take curd and add masala powder.
12. Mix well and make a smooth lump free curd mixture. This helps prevent the curd from splitting. Keep aside.
13. Heat oil in a kadai and saute cumin until aromatic.
14. Add the prepared green masala paste.
15. Cook well until the raw flavour disappears and oil starts separating.
16. Add the curd mixture and stir continuously.
17. Cover and cook until the oil separates from the sides.
18. Add salt, cream and the roasted paneer. Drain the water from the paneer before adding it to the gravy.
19. Cover and simmer for 2 minutes so the paneer absorbs the flavour.
20. Add kasuri methi and garnish with cream.
21. Mix gently and serve Paneer Hyderabadi hot with roti, naan or rice.
## Step-by-step
Heat oil in a pan and add cubed paneer.
Roast the paneer on medium flame until it turns light golden brown. Keep stirring so the paneer roasts evenly.
Transfer the roasted paneer into warm water and soak for a few minutes. This keeps the paneer soft and removes excess oil.
In the same pan, add onion and saute until it softens.
Add ginger, garlic, green chilli and cashew.
Saute until the onion turns golden brown. Cashew helps make the gravy thick and creamy.
Add palak and saute until it shrinks.
Cool the mixture completely. Transfer it to a mixer jar.
Add mint and coriander. This gives the special Hyderabadi flavour.
Blend to a smooth green paste, adding water if required.
In a bowl, take curd and add masala powder.
Mix well and make a smooth lump free curd mixture. This helps prevent the curd from splitting. Keep aside.
Heat oil in a kadai and saute cumin until aromatic.
Add the prepared green masala paste.
Cook well until the raw flavour disappears and oil starts separating.
Add the curd mixture and stir continuously.
Cover and cook until the oil separates from the sides.
Add salt, cream and the roasted paneer. Drain the water from the paneer before adding it to the gravy.
Cover and simmer for 2 minutes so the paneer absorbs the flavour.
Add kasuri methi and garnish with cream.
Mix gently and serve **Paneer Hyderabadi** hot with roti, naan or rice.
## Video
## Tips
Paneer Hyderabadi is a rich green curry made with spinach, mint, coriander, spices, and soft paneer. It tastes fresh, creamy, and aromatic with roti, naan, parotta, or rice.
1. **Paneer Roasting:** Lightly roast paneer cubes before adding them to the gravy. This step gives the paneer a firm texture and rich taste.
2. **Cooking Spinach:** Blanch spinach briefly to retain its bright green colour. This also removes the raw smell and keeps the gravy smooth.
3. **Fresh Mint:** Add fresh mint leaves along with coriander for the signature Hyderabadi flavour. Avoid adding too much mint as it can overpower the curry.
4. **Using Curd:** Whisk curd with spice powders before adding it to the gravy. This helps prevent curd from splitting while cooking.
5. **Simmering:** Simmer the green masala until the oil starts separating from the sides. This step removes raw flavours and gives the curry a restaurant-style finish.
## FAQ
You can prepare the curry using only spinach and coriander leaves. Add a small amount of dried mint for a mild mint flavour.
Blanch the spinach briefly and cool it quickly before grinding. Cook the gravy over medium heat to retain its vibrant green colour.
Use fresh store-bought paneer for convenience and good texture. Soak the paneer in warm water before adding it to keep it soft.
Whisk the curd well before adding it to the masala. Add it on low flame and stir continuously to maintain a smooth texture.
Serve the curry with roti, naan, parotta, or flavoured rice. Garnish with fresh cream or coriander leaves for added flavour.
## Notes
* Always use fresh paneer for a soft and rich texture.
* Soaking roasted paneer in warm water keeps it soft and juicy.
* Do not overcook palak, the gravy loses its bright green colour.
* Cashew gives natural creaminess and thickness to **Paneer Hydrabadi** gravy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/paneer-hyderabadi-recipe/](https://hebbarskitchen.com/paneer-hyderabadi-recipe/)
