Paneer Hyderabadi Masala | Hyderabadi Green Paneer Curry

Paneer Hyderabadi Recipe | Hyderabadi Paneer | Paneer Hyderabadi Masala with detailed photo and video recipe. An authentic and flavoured green coloured Hyderabadi dish made with paneer cubes, spinach and coriander. It is an ideal South Indian paneer curry that pairs well with Indian flatbreads like roti and chapati. The recipe is generally made with spinach leaves and coriander leaves for the green colour, and mint leaves can also be added.

Paneer Hyderabadi Recipe | Hyderabadi Paneer | Paneer Hyderabadi Masala with step-by-step photo and video recipe. Hyderabadi dishes are known for their flavour and unique green colour. This is made either with mint leaves, as in biryani, or with a combination of green veggies like spinach and coriander. One such simple, easy spinach-based green-coloured dish is the paneer Hyderabadi recipe.

I have always been a huge fan of palak recipes, and palak paneer is my personal favourite recipe. The main reason is its colour and texture. As a matter of fact, I have expressed my reservations about it in my recent lasooni palak recipe. Hence, I try to explore and post as many spinach-based recipes as possible. Continuing the tradition, I have come up with a south indian based paneer dish recipe that is a paneer Hyderabadi recipe. The recipe is very similar to traditional palak paneer, yet it has subtle Hyderabadi twists. For instance, it uses ingredients like curd and coriander, which make it unique and give it the required texture and taste.

Anyway, I would like to add some tips, suggestions, and variations for a perfect and authentic Hyderabadi paneer recipe. Firstly, I have used homemade paneer cubes, which are moist and juicy. I would recommend using the same fresh paneer, if not homemade, at least a store-bought one. Secondly, as I mentioned previously, you can also add mint or pudina along with the other leafy vegetables mentioned. Having said that, be careful when adding it and do not overdo it, as mint flavour can overpower other veggies. Lastly, you can adapt the same recipe by adding other vegetables, like potatoes and carrots, on top of paneer to make it a vegetable Hyderabadi recipe.

Finally, I request you to check my other detailed Curry Recipes Collection with this Paneer Hyderabadi recipe post. It mainly includes recipe collections like paneer butter masala, matar paneer, paneer tikka masala, tawa paneer, paneer bhurji gravy, palak paneer, paneer jalfrezi, khoya paneer, paneer capsicum, paneer lababdar. Further to these, I would also like to highlight my other recipe collections, like

About Paneer Hyderabadi Masala

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.

Chef Tips for Paneer Hyderabadi

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.

FAQs

1. Can I make Paneer Hyderabadi without mint leaves?
   You can prepare the curry using only spinach and coriander leaves. Add a small amount of dried mint for a mild mint flavour.
2. How do I keep the curry’s green colour?
   Blanch the spinach briefly and cool it quickly before grinding. Cook the gravy over medium heat to retain its vibrant green colour.
3. Can I use store-bought paneer?
   Use fresh store-bought paneer for convenience and good texture. Soak the paneer in warm water before adding it to keep it soft.
4. How do I prevent curd from splitting in the gravy?
   Whisk the curd well before adding it to the masala. Add it on low flame and stir continuously to maintain a smooth texture.
5. What can I serve with Paneer Hyderabadi?
   Serve the curry with roti, naan, parotta, or flavoured rice. Garnish with fresh cream or coriander leaves for added flavour.

Video Recipe

Recipe Card for Hyderabadi Paneer Masala

How to Make Paneer Hyderabadi with Step-by-step Photos

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.
    

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.