Thursday, September 03, 2015

Paneer Hyderabadi

200 gm paneer, cubed
1 big onion chopped
5-6 curry leaves
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp lemon juice
1/2 cup milk
1 tsp ghee
2 tbsp fresh cream

For Hyderabadi masala

1/2 tsp jeera/cumin seeds
2 tbsp peanuts
1/4 tsp sesame seeds
1/2 tsp poppy seeds
5-6 cashewnuts(soaked in water)
2 cloves
1 inch piece ginger
6 garlic cloves
2 whole dried red chillies


  • Heat a pan and add oil.Fry the paneer cubes, few at a time and drain onto a paper napkin.
  • Heat little ghee in a saucepan. Add all the ingredients under hyderabadi masala and fry for some time. Once cooled grind into a smooth paste and keep aside.
  • In another pan heat heat remaining ghee. Add curry leaves and onion. Add salt and fry till onion turns golden in colour.
  • Add the grounded masala and all the remaining spice powders.
  • Add the milk, stir and allow this to boil for about 5 minutes on low heat.
  • Now add the fried paneer and lemon juice. Mix well.
  • Add fresh cream, mix well and cook for two minutes more and remove from heat. Serve hot with roti, chappathi, nan etc.


We would be glad to hear your feedback:)