Hyderabadi Paneer Masala

Here’s Your Panner Recipe for the Weekend! This has been on my list to make and share for a while now & with winter setting in its just the perfect, give me a plate of this with hot rotis & i ill give you back the empty kadai. Hyderabadi Paneer Masala Ingredients 1/4 cup oil 250 gm Paneer 4 medium onions 1/4 cup garlic 2 slit green chillies 1/4 cup ginger 1/2 cup Fresh Coriander 1/2 cup Mint leaves 1/2 Water or as required 1 cup whisked dahi Salt to taste For the gravy 1/4 cup oil A few Whole spices ( 1tsp cumin, 2-3 cloves, 1 black cardamom, 1 small cinnamon, 2 dried red chillies, 1 green cardamom, 1 bay leaf) Salt to taste 1 tsp coriander powder 1 tsp Garam masala 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp black pepper powder 1 1/2 cup hot water To finish 3 tbsp fresh cream Chopped copriander 2 tsp Kasturi methi To garnish Fresh cream & chilli oil Methods 1. In a kadai heat oil and fry the panner till it get a golden brown colour on all sides, drain it off and keep aside. 2. Now in the same kadai fry the onions, ginger, garlic & green chillies, fry on medium heat for 3-4 mins, once the onions go soft & translucent, take it out and let it cool off, once the mixture comes to room temp, add the mint, coriander, dahi & some water & grind to paste. 3. Now in the same kadai add another 2 tbsp oil and fry the whole spices for 30 seconds, then add in the prepared paste & on medium low heat het this slow cook for 15-18 mins, you can cover it with a lid & come and stir it occasionally, let the masala dry up completely. 4. Then add the spice powder along with another 2 tbsp oil and fry the spices for 2-3 mins again, season with salt & then add The how water, mix well and add in the paneer, let the paneer simmer for 5 mins in the gravy. Now finish it off with cream, coriander & kasuri methi. Serve hot with rotis & garnish with cream & chilli oil . . . .

Good

% Daily Values based on a 2,000 calorie diet