Paneer Hyderabadi recipe is a sweet, spicy, and sour Paneer Recipe. This Paneer recipe is inspired by Hyderabadi recipes and has a hint of sweetness to it to balance out on the excess of sourness and spiciness.
Hyderabadi Paneer is one of my favorite Paneer Recipe. This might not be the traditional way to make Hyderabadi Paneer, but this is a very popular Paneer recipe, commonly made around the Hyderabad region and also in North Indian states.
I love Hyderabadi recipes. In fact, Hyderabad is one of my favorite places in India. The culture, the rustic and the modern, both going hand to hand. A beautiful city that gives you a glimpse into the past and a glimpse into the present and future. While the Old Hyderabadi Charm of Laidback people, they are simple and humble. And then you have the present-day Hyderabad which is so fast-paced and on the edge of modernity.
Coming to the food of Hyderabad, its really as interesting as the city. It has the perfect balance of sweet and sour. In fact, the sweetness in Hyderabadi Biryani - one of the most celebrated recipes of Hyderabad is because of that tad bit of sugar that the Nawabs introduced in this cuisine. Also, while Paneer might not be the staple in Hyderabad as this is a mostly rice-eating community, the Paneer Hyderbdi recipe, perfectly combines the North and the South, bringing you the best of both the worlds. 🙂
What I love about Paneer Hyderabadi is its taste. It has a sweet and sour taste to it. Also, just as the Hyderabadi people love it, this is extremely spicy. This spiciness is due to Red Chili Powder and Garam Masala.
Also, the Tamarind Pulp along with the Tomato Puree brings in a lot of sourness to this recipe, which balances the spiciness and bursts out the flavors of this recipe.
And that's done. However, not without that tad bit of sugar. This binds everything in this recipe and makes it a wholesome Paneer recipe.
I love the flavor of Curry Leaves in this recipe. It really brings out the authentic South Indian flavors in the dish and makes it taste so good.
Paneer Hyderabadi Recipe is one of my most loved Paneer Recipes. I love to enjoy it with Roti or Naan or Paratha. What I love about this recipe is that this is equally spicy and equally zesty. The sharp taste of spices and tamarind hits your tastebuds and makes you fall in love with this dish.
So, without delay learn how to make Paneer Hyderabadi below. I hope you like this recipe. If you make this recipe, then please tag me with #twinskirasoi on Instagram. Also, comment below. I love to hear from you guys!
Other Paneer recipes you might like:
Paneer Hyderabadi Recipe in Hindi
Equipment
- skillet
Ingredients
- 2 Tbsp Refined Oil
- 3 Whole Dried Red Chilis Sukhi Lal Mirch
- 1 Tsp Mustard Seed Sarso
- 5-6 whole Black Peppercorns golki
- 1 inch Cinnamon Dalchini
- 2 springs Curry Leaves Curry Patta
- 3-4 cloves Garlic chopped Lehsun
- ½ inch Ginger chopped Adrak
- 2 medium sized Onions chopped Pyaaz
- ½ Tsp Turmeric Powder Haldi Powder
- 1 Tsp Coriander Powder Dhania Powder
- 1 Tbsp Red Chili Powder Lal Mirch Powder
- 1 Tsp Garam Masala
- 2 small sized Tomatoes Tamatar Pureed
- 2 Tbsp Tamarind Pulp Imli ka Pulp
- 2 Tsp Salt Namak
- 1 Tsp Black Pepper Powder Kali Mirch Powder
- ½ Tsp Sugar Chini
- 250 gm Paneer Cut into cubes
- ½ cup Water
Instructions
- Add 2 tsp Refined Oil in a Pan. Once the oil is hot add the dried red chilis, Mustard seeds, Black Peppercorns, and Broken Cinnamon sticks.
- As the Mustard seeds begin to sizzle, add a spring of curry leaves, along with chopped garlic and chopped ginger. Fry these until they get fragrant.As the ginger and garlic gets cooked add the chopped onions and fry until the onions get lightly cooked.
- As the Onions get cooked, add the Turmeric Powder, Red Chili Powder, Coriander Powder, and Garam Masala Powder. Mix everything well and cook over a low flame until all the spices get cooked well.
- As the spices get cooked, add the Tomato Puree and the Tamarind Pulp. Mix well and add the Salt and Black Pepper Powder. Also, add a small amount of Sugar. (Just ½ Tsp) and mix well. Cook over low flame.
- Add the Paneer cubes and mix well. Allow all the masala to get evenly coated with the Paneer. Add water as per your requirement of the gravy and allow it to come to one boil. Once it starts to boil turn off the flame and serve hot.
- Serve this Paneer Hyderabadi with your choice of bread like Roti, Naan, Kulcha, or Paratha. Or serve it with Fried Rice or Plain Rice.