Hyderabadi Green Paneer Curry

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a pan, add the paneer cubes and roast over medium flame, stirring often, until light golden brown.
2. Soak the roasted paneer in warm water for a few minutes to keep it soft and remove excess oil.
3. In the same pan, saute the sliced onion until soft, then add ginger, garlic, green chilli and cashew.
4. Saute until the onion is golden brown.
5. Add the palak and saute until it wilts.
6. Let the mixture cool completely, then transfer it to a mixer jar.
7. Add mint and coriander, then blend to a smooth green paste, adding water if needed.
8. Whisk the curd with the masala powders until smooth and lump-free. Set aside.
9. Heat ¼ cup oil in a kadai and saute the cumin until aromatic.
10. Add the green paste and cook until the raw smell disappears and oil starts to separate.
11. Add the curd mixture and stir continuously.
12. Cover and cook until oil separates from the sides.
13. Add salt, cream and the drained roasted paneer, cover and simmer for 2 minutes.
14. Stir in the crushed kasuri methi, garnish with cream, and serve hot with roti, naan or rice.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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