If you like to eat paneer ki sabzi then you can make Hyderabadi paneer today. Hyderabadi paneer is quite tasty to eat and you can easily make it. Hyderabadi paneer seems to be the most different and after eating it you will leave all the vegetable and start making it. So let's know how to make Hyderabadi paneer.
Ingredients for making Hyderabadi paneer-
Paneer - 250 g Spinach leaves without a stick - wash and cut 12 to 13 Coriander leaves - a cup chopped Fresh yogurt - one-fourth cup Fresh cream or cream - a quarter cup Onions - two medium-sized chopped Tomatoes - two medium-sized chopped Green chilies - two Ginger - one-inch piece Garlic - eight buds Kashmiri red chillies - one tsp Coriander powder - two tsp Turmeric powder - one-fourth tsp Salt - to taste Fast leaf - two Big cardamom - a Green cardamom - two Clove - Four Cinnamon - one piece Cooking oil - three tablespoons Kasuri fenugreek - one tsp
Method of making Hyderabadi paneer- First of all, add a tablespoon of oil to a pan and heat it. Now when the oil is hot, add chopped onions and saute 40 seconds. After that, add garlic, ginger and green chilli and fry until a slight color is cheng. Now, when the color of the onion, garlic changes, add tomatoes and cook on a high flame until it is soft. When the tomatoes are soft, add spinach to it. Keep in mind that the spinach is not to be cooked much, just mix it well, so much so that the spinach has to be cooked. After this, add green coriander to it and mix well. Now turn off the gas when the coriander is mixed, remove this spice in a plate and let it cool down. When it is cooled, add this spice to the mixer jar and grind it finely. After this, add oil to the pan and heat it, then add the standing spices in it and fry some seconds.
Then remove these spices, their flavor has come into the oil. Now after this, add onion, tomato and spinach paste in the pan and fry for two minutes while mixing in oil. Now add curd and cream and mix it while running. After mixing well, cover the lid and cook the gravy on a light flame for three to four minutes. Now after the scheduled time, open and see that the oil has come on top of the gravy and mix while running. Now you add red chilli powder, coriander powder, turmeric powder and salt and fry for two to three minutes. After this, add as much water as you have to keep as much gravy as you want to keep in it.
Cover the gravy for five minutes and cook it after the stipulated time, open the lid and add the hot masala and mix it. Cook for two more minutes on a light flame so that the oil comes up. Now after about two minutes, add the cheese to the gravy and mix well. Crush the kasuri fenugreek from the top and add it and cook on a light flame for five minutes. Take hyderabadi paneer ready.
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