Sunday, September 9, 2018

PANEER HYDERABADI

PANEER HYDERABADI

In most parts of India, you will find that paneer or Indian Cottage Cheese is a popular ingredient in vegetarian cooking. We too have paneer fairly often in our house. There are so many dishes one can make using paneer. For example, elsewhere in this blog you will find recipes for Paneer Pulao, Chatakedar Paneer, and Kadhai Paneer with Bellpepper.

Today's dish is paneer done in the Hyderabadi style and is adapted from a YouTube video Paneer Hyderabadi from Spice Eats. Don't be intimidated by the long list of ingredients required, it is well worth the effort!

I tried this out recently using Kitchen King Masala instead of Garam Masala Powder and reducing the overall oil required from 5 tbsp to 3 tbsp to suit my requirements.

We loved this dish with hot rotis.






Ingredients:-

  • Paneer (Cottage Cheese), 200 grams,
  • Dahi ( Curds),  2 tbsp
  • Malai ( Cream) , 2 tbsp
  • Whole Garam Masala ( Black Cardamom 1, Green Cardamom 4, Cloves 4 and Cinnamon 2 pieces of 1 ")
  • Jeera (Cumin) Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Haldi ( Turmeric) Powder, 1/2 tsp
  • Chilli Powder, 1 tsp or to taste
  • Garam Masala Powder/Kitchen King Masala, 1/4 tsp
  • Kasuri Methi,(Dried Fenugreek Leaves),  crushed, 1 tsp
  • Green Chilli, finely chopped, 1
  • Salt, to taste
  • Oil, 1 tbsp + 2 tbsp
To Be Ground Into A Paste
  • Palak ( Spinach) a small bunch, roughly chopped
  • Dhania Patta ( Coriander Leaves), a small bunch, roughly chopped
  • Green Chillies, roughly chopped, 2
  • Medium Sized Onion, sliced, 1
  • Small Sized Tomatoes, roughly chopped,  2
  • Adrak (Ginger), chopped, 1 " piece
  • Lahsun ( Garlic Cloves), peeled and chopped, 7

Method:-

Cut the paneer into even sized cubes and keep aside
Beat the fresh curds and keep aside
Heat 1 tbsp of oil in a non-stick pan and when it gets hot on medium flame add the sliced onion and saute till it becomes soft
Add the chopped ginger, garlic and green chillies and fry for 1 minute
Next add the chopped tomatoes and cook till they become mushy
Add the spinach and cook till it wilts and becomes soft
Next add the coriander leaves and mix well
Switch off the gas and allow this to cool
Transfer to a blender jar and grind to a smooth paste without adding any water
Keep aside
In the same pan, add the remaining 2 tbsp of oil and when it gets hot add the Black Cardamom, Green Cardamom, Cloves and Cinnamon which make up the Whole Garam Masala
Saute for a few seconds (only to give the oil a nice flavour) and remove the Whole Garam Masala
To the flavoured oil, add the finely chopped green chilly followed by the freshly ground paste and mix well
Cook for 3-4 minutes on medium heat till the paste changes colour and switch off the gas
Add the beaten curds and the cream
Mix well and cook on low flame for a couple of minutes till the oil separates
Add the spice powders (cumin, coriander, turmeric and chilli powders) and salt to taste
Mix well and cook for a couple of minutes
Now add the the paneer cubes,  mix gently and cook for a couple of minutes so that the paneer is well blended with the masala
Add the Garam Masala Powder/Kitchen King Masala and cook for a couple of minutes
Lastly add the crushed Kasuri Methi, mix well and let it simmer for a few minutes
Serve hot with rotis or rice