Paneer Hyderabadi Recipe in Hindi
Paneer Hyderabadi is a zesty and delicious Paneer recipe which is traditionally made in Hyderabad region of India.
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.