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Spicy Paneer Hyderabadi हैदराबादी पनीर मसाला famous Hyderabadi Paneer curry

Spicy Paneer Hyderabadi हैदराबादी पनीर मसाला famous Hyderabadi Paneer curry

Name: Spicy Paneer Hyderabadi हैदराबादी पनीर मसाला famous Hyderabadi Paneer curry
Prep time: 10 min
Cook time: PT20-25M
Total time: PT25-30M
Yield: 2
Cuisine: Indian
Ingredients: Paneer; tomatoes

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

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 25-30 minutes

Servings: 2

Cuisine: 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.