Hydrabadi paneer masala

Ingredients

• 11/2 cup roughly chopped onion
• 12 garlic cloves
• 2 tsp chopped ginger
• 4 green chilies
• 1 cup coriander leaves
• 1/2 cup mint leaves
• 1/2 cup curd
• 1 tsp kashmiri red chilli powder
• 1 tsp pepper powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 4 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp pepper
• 2 inch cinnamon sticks
• 2 cardamom
• 4 cloves
• 2 dry red chillies
• 2 tbsp fresh cream
• 2 tbsp chopped coriander leaves
• 1 tsp salt

Steps

1. To make paneer hyderabadi recipe, heat 1 tbsp oil in a broad non-stick pan and add the paneer cubes. Cook on a medium flame for 2 to 3 minutes until light golden brown from all the sides. Remove the paneer cubes in a bowl of water and keep aside.
2. In the same pan, add onions, garlic, ginger and green chilli. Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mint leaves and sauté for 2 minutes. Remove it on a plate and cool it. Transfer the mixture in a mixer jar and blend it to a smooth paste using ½ cup water. Keep aside.
3. Heat the remaining oil in a deep non-stick pan, add cinnamon, red chilli, green cardamom, pepper, cloves and cumin seeds…
4. Sauté for a few seconds. Add the ground green paste and sauté until the oil releases from the sides.
5. In a mixing bowl add curd, red chilli powder, cumin powder, turmeric powder, garam masala powder, coriander powder mix well…
6. Then add the curd masala mixture, salt and sauté until the oil releases from the sides.
7. Add half cup of water cook 2 to 3 minutes..
8. Add saute paneer, fresh cream, coriander leaves mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
9. Now ready to serve with roti, naan, paratha, fried rice etc…