Spicy Paneer Hyderabadi हैदराबादी पनीर मसाला famous Hyderabadi Paneer curry

This is not your typical 'Andhra style' Paneer. It's different, it's amazing, because Food knows no boundaries :)

25-30 minutes
2
Indian
Spicy Paneer Hyderabadi हैदराबादी पनीर मसाला famous Hyderabadi Paneer curry Recipe - Ranveer Brar

Ingredients

For Gravy

1 tbsp Ghee, घी

4-5 medium size Tomato, dice, टमाटर

1 tbsp dry Coconut, grated, सूखे नारियल

2-3 no Green chillies, slit, हरी मिर्च

2 tsp white Sesame seeds, tossed, सफेद तिल

½ tbsp Peanuts, tossed, मूंगफली

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

½ cup Water, पानी

1 tsp Sugar, चीनी

Salt to taste, नमक स्वादअनुसार

2 tsp Tender Coriander stem, धनिया के डंठल

 

For Tempering

1 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

2-3 Garlic cloves, sliced, लहसुन

4-5 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

Prepared Gravy, तैयार की हुई ग्रेवी

½ cup Water, पानी

2 tsp Tamarind pulp, इमली का गूदा

1 tsp Jaggery (optional), गुड़

400 gms Paneer, medium size cubed, पनीर

Salt to taste, नमक स्वादअनुसार

1 no Green chillies, less spicy, diced, हरी मिर्च

Prepared Onion Seeds Oil, कलौंजी का तेल

½ tbsp Coriander leaves, chopped, धनिया पत्ता

 

Other Ingredients

1 tbsp Oil, तेल

1 tsp Onion seeds, कलौंजी

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Gravy

  • In a pot or a handi, add oil, tomatoes, coconut, green chillies, sesame seeds, peanuts and saute for 2-3 minutes.
  • Add degi red chili powder, turmeric powder and cook for a minute.
  • Add water, sugar, cover it with the lid and let it simmer for a while.
  • Add tender coriander stem and cook for 2-3 minutes.
  • Let it cool down and transfer it into a grinder jar and grind into a smooth paste.
  • Keep it aside for further use.

 

For Tempering

  • In a pot or a kadai, add oil, once it’s hot, add cumin seeds, dry kashmiri red chillies, garlic and saute it well until golden brown.
  • Add prepared gravy, water as required, tamarind pulp, jaggery (optional) and let it cook for a while or until the rawness of tamarind is gone.
  • Add paneer, green chillies and let it simmer until it thickens.
  • To finish the gravy add onion seed oil or in a pan add oil, onion seeds and let it splutter. Add the strained oil in the gravy and let it cook for a minute.
  • Transfer it on the serving dish and garnish it with coriander sprig
  • Serve hot with roti.

Reviews

  1. I was expecting it to be amazing but honestly it was average paneer makhani with a green chilly zing to it.

  2. I was expecting it to be amazing but honestly it was average paneer makhani with a green chilly zing to it.
    Update…. I had forgotten to add the roasted spice that was prepared earlier, added to and it did change the taste but nothing impressive.

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