Скачать или смотреть Hyderabadi Paneer Masala

✨ Hyderabadi Paneer Masala Recipe ✨
Rich, creamy & spicy paneer curry cooked in authentic Hyderabadi style. Perfect with naan, roti, or rice 🍴🔥

#PaneerMasala #HyderabadiRecipe #PaneerCurry #shorts


🍴 Hyderabadi Paneer Masala Recipe
🛒 Ingredients

For the masala paste:

2 tbsp oil

1 large onion, sliced

2 medium tomatoes, chopped

2 green chilies

1 tbsp ginger-garlic paste

8–10 cashew nuts (soaked in warm water)

1 tsp poppy seeds (optional, gives richness)

1 tsp roasted coconut (optional, for authentic Hyderabadi touch)

For the curry:

250 g paneer (cut into cubes, lightly fried or plain as per preference)

2 tbsp oil + 1 tbsp ghee

1 bay leaf

2–3 cloves

2 cardamoms

1 small cinnamon stick

1 tsp cumin seeds

1 tsp red chili powder

1 tsp coriander powder

½ tsp turmeric powder

1 tsp garam masala or Hyderabadi biryani masala

½ tsp black pepper powder

Salt as needed

½ cup curd (well beaten)

½ cup milk or cream (optional, for richness)

1 cup water (adjust consistency)

Fresh coriander leaves (chopped, for garnish)

Fried onions (optional, authentic Hyderabadi garnish)

🔪 Preparation Steps

Prepare Masala Paste:

Heat 2 tbsp oil in a pan.

Add sliced onions, fry till golden brown.

Add tomatoes, green chilies, ginger-garlic paste. Cook till tomatoes soften.

Add soaked cashews, poppy seeds, and roasted coconut.

Cool and grind into a smooth paste (use little water if needed).

Cook the Base:

Heat oil + ghee in a kadhai.

Add bay leaf, cloves, cardamom, cinnamon, cumin seeds. Sauté till fragrant.

Add the ground masala paste. Cook for 6–7 minutes till oil separates.

Spice It Up:

Add turmeric, red chili powder, coriander powder, black pepper. Mix well.

Lower flame, add beaten curd slowly while stirring continuously (to avoid curdling).

Make the Gravy:

Add water and simmer for 5 minutes.

Add paneer cubes and gently mix.

Add milk/cream (optional) and garam masala. Cook for 3–4 minutes on low flame.

Finish:

Garnish with fresh coriander and fried onions.

Serve hot with naan, roti, or jeera rice.