Hyderabadi Green Paneer
Hyderabadi Green Paneer
Ingredients
For the Green Paste
- 1 cup mint leaves
- 1 cup coriander leaves
- 10-12 cashews, roasted
- 8-10 almonds, roasted
- 4-5 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 1/2 cup fried onions, (birista)
- 1/2 cup thick yogurt, (curd)
- 1 tablespoon lemon juice
- 1/2 teaspoon cardamom powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon turmeric powder
- to taste salt
- 2-3 tablespoons water, for blending
For Cooking
- 200-250 g paneer, cubed
- few curry leaves
- 2 tablespoons oil
- 1/2 teaspoon peppercorns
- 1 cinnamon stick
- 3-4 cloves
- 1/2 teaspoon cumin seeds
- as needed cream, for garnish
Instructions
- 1
Add all the 'green paste' ingredients (mint leaves, coriander leaves, roasted cashews, roasted almonds, ginger, garlic, green chillies, fried onions, thick yogurt, lemon juice, cardamom powder, coriander powder, garam masala, black pepper powder, turmeric powder, salt to taste, and 2–3 tablespoons water) to a blender. Blend until a smooth, thick paste is formed.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a kadhai or pan over medium heat. Add the whole spices: 1/2 teaspoon peppercorns, 1 cinnamon stick, 3-4 cloves, 1/2 teaspoon cumin seeds, and a few curry leaves. Let them splutter and release their aroma, about 10 to 20 seconds.
⏱️ 2 min
- 3
Add the prepared green paste to the kadhai. Cook on medium flame, stirring occasionally, until the oil starts to separate from the mixture. This will take about 4 to 5 minutes.
⏱️ 5 min
- 4
Add a little water to the mixture and continue cooking until it comes to a gentle boil.
⏱️ 2 min
- 5
Add the cubed paneer to the gravy. Simmer for 2-3 minutes. Do not overcook the paneer, or it will turn rubbery. You can cover the kadhai and cook for a few more minutes after adding the paneer.
⏱️ 3 min
- 6
Once cooked, garnish the Hyderabadi Green Paneer with a swirl of cream. Serve hot with paratha, naan, or jeera rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Green Paneer
For the Green Paste
- 1 cup mint leaves
- 1 cup coriander leaves
- 10-12 cashews, roasted
- 8-10 almonds, roasted
- 4-5 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 1/2 cup fried onions, (birista)
- 1/2 cup thick yogurt, (curd)
- 1 tablespoon lemon juice
- 1/2 teaspoon cardamom powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon turmeric powder
- to taste salt
- 2-3 tablespoons water, for blending
For Cooking
- 200-250 g paneer, cubed
- few curry leaves
- 2 tablespoons oil
- 1/2 teaspoon peppercorns
- 1 cinnamon stick
- 3-4 cloves
- 1/2 teaspoon cumin seeds
- as needed cream, for garnish
Instructions
- 1
Add all the 'green paste' ingredients (mint leaves, coriander leaves, roasted cashews, roasted almonds, ginger, garlic, green chillies, fried onions, thick yogurt, lemon juice, cardamom powder, coriander powder, garam masala, black pepper powder, turmeric powder, salt to taste, and 2–3 tablespoons water) to a blender. Blend until a smooth, thick paste is formed.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a kadhai or pan over medium heat. Add the whole spices: 1/2 teaspoon peppercorns, 1 cinnamon stick, 3-4 cloves, 1/2 teaspoon cumin seeds, and a few curry leaves. Let them splutter and release their aroma, about 10 to 20 seconds.
⏱️ 2 min - 3
Add the prepared green paste to the kadhai. Cook on medium flame, stirring occasionally, until the oil starts to separate from the mixture. This will take about 4 to 5 minutes.
⏱️ 5 min - 4
Add a little water to the mixture and continue cooking until it comes to a gentle boil.
⏱️ 2 min - 5
Add the cubed paneer to the gravy. Simmer for 2-3 minutes. Do not overcook the paneer, or it will turn rubbery. You can cover the kadhai and cook for a few more minutes after adding the paneer.
⏱️ 3 min - 6
Once cooked, garnish the Hyderabadi Green Paneer with a swirl of cream. Serve hot with paratha, naan, or jeera rice.
⏱️ 1 min