paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala |
by Tarla Dalal
Added to 410 cookbooks
This recipe has been viewed 155494 times
paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with 48 amazing images.
In this dhaba style Hyderabadi paneer gravy, pieces of paneer are cooked in a unique blend of spices, giving it a distinctive flavor. Learn how to make paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala |
paneer hyderabadi is a royal dish rooted in the cuisine of Hyderabad, celebrated for its bold and aromatic flavors. The main ingredient, paneer, is cooked in a luxurious gravy made from a blend of whole spices, fresh herbs like coriander and mint, and a creamy base of yogurt or cream. The use of mint and coriander gives it a fresh, green flavor, while green chilies add just the right amount of heat.
Curd and fresh cream is sometimes incorporated to enhance the creamy texture, making the Hyderabadi paneer masala rich yet delicately spiced. The paneer, with its mild flavor, absorbs the essence of the gravy, resulting in a dish that is both indulgent and balanced.
pro tips to make paneer hyderabadi recipe: 1. Soft, fresh paneer gives the best texture. After shallow frying, soak it in water for 15 minutes before cooking to soften. 2. For the authentic Hyderabadi taste, green chilies and mint are crucial. They provide the signature flavor and aroma of the dish. 3. Start by tempering whole spices (bay leaves, cloves, cinnamon, cardamom) in hot oil or ghee to infuse the oil with flavors.
Enjoy paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | with detailed step by step photos.
For sautéing paneer- To make paneer hyderabadi recipe, heat 1 tbsp oil in a broad non-stick pan and add the paneer cubes.
- Cook on a medium flame for 2 to 3 minutes until light golden brown from all the sides.
- Remove the paneer cubes in a bowl of water and keep aside.
For the green masala paste- In the same pan, add onions, garlic, ginger and green chilli.
- Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the spinach, coriander, mint leaves and sauté for 2 minutes. Remove it on a plate and cool it.
- Transfer the mixture in a mixer jar and blend it to a smooth paste using ½ cup water. Keep aside.
How to proceed- Heat the remaining oil in a deep non-stick pan, add cinnamon, pandi chilli, green cardamom, black cardamom, cloves and cumin seeds.
- Sauté for a few seconds. Add the green masala paste and cook on a medium flame for 2 to 3 minutes.
- Add the curd masala mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the sautéed paneer, fresh cream, kasuri methi, salt to taste and ½ cup hot water.
- Mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve paneer hyderabadi hot garnished with coriander.
Paneer hyderabadi video by Tarla Dalal
Paneer Hyderabadi recipe with step by step photos
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paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | then do try other paneer sabzi recipes also:
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See the below image of list of ingredients for making paneer Hyderabadi recipe.
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To make paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | heat 1 tbsp oil in a broad non-stick pan.
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Add 2 cups paneer (cottage cheese) cubes. Paneer is the star of the show in Paneer Hyderabadi! Paneer is a neutral-tasting ingredient, which allows it to absorb the rich and aromatic flavors of the Hyderabadi gravy.
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Cook on a medium flame for 2 to 3 minutes until light golden brown from all the sides.
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Remove the paneer cubes in a bowl of water and keep aside.
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In a small bowl, add ½ cup curd (dahi).
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Add ¼ tsp turmeric powder (haldi).
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Add 1 tsp chilli powder. It provides the dish with its signature heat and spiciness. The amount of chilli powder used can be adjusted to suit individual preferences
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Add 2 tsp coriander (dhania) cumin seeds (jeera) powder. Coriander and cumin seeds powder create a harmonious blend of flavors that make paneer hyderabadi a truly satisfying and flavorful dish.
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Add ½ tsp garam masala. The combination of spices in garam masala creates a complex and flavorful profile that complements the creamy paneer and the tangy curd based gravy.
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Add ¼ tsp black pepper powder.
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Add ½ tsp chaat masala. Chaat masala powder adds a chatpata blend of flavors and textures to paneer hyderabadi.
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Mix well.
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In the same pan, add 1½ cups roughly chopped onions. The rough chop allows the onions to caramelize and soften, adding a delightful texture and complexity to the gravy.
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Add 10 to 12 garlic (lehsun) cloves. Garlic's strong, pungent aroma adds a distinctive character to the gravy, making it more flavorful and appealing.
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Add 2 tsp chopped ginger (adrak). Ginger adds a subtle heat to the dish, without overpowering the other flavors.
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Add 1 green chilli. Green chillies add a heat and depth of flavor to sabzi. They are typically used in the masala paste or added whole to the gravy. The heat from the green chillies complements the rich flavors of the other spices and enhances the overall taste of the dish.
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Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add 2 cups roughly chopped spinach (palak). Chopped spinach in recipe adds a vibrant green color, a touch of earthy flavor, and a creamy texture to the dish.
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Add 1 cup roughly chopped coriander (dhania). Chopped coriander plays a crucial role in the Paneer Hyderabadi recipe by providing a fresh, herbaceous flavor and bright green color. It adds a delightful aroma and a touch of citrusy notes to the dish.
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Add ½ cup mint leaves (pudina). Mint leaves in a Paneer Hyderabadi recipe provide a bright, fresh flavor that complements the rich and creamy gravy. They add a cooling sensation that balances the spiciness of the dish.
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Sauté for 2 minutes.
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Remove it on a plate and cool it.
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Transfer the mixture in a mixer jar.
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Add ½ cup water.
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Blend it to a smooth paste. Keep aside.
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Heat the remaining 2 tbsp oil in a deep non-stick pan.
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Add 1-inch cinnamon stick. Cinnamon is known for its warm, slightly sweet aroma and taste. It adds a comforting undertone to the dish, balancing the spiciness and richness.
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Add 1 dry pandi chillies. Beyond heat, pandi chilli adds a unique flavor profile that complements the other ingredients in the dish. Its slightly fruity and smoky notes contribute to the overall taste experience.
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Add 2 green cardamoms (elaichi). Green cardamom plays a crucial role in enhancing the flavor profile of the sabzi. Its distinct aroma and taste add a complex and warm depth to the dish.
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Add 1 black cardamom (badi elaichi). Black cardamom adds a unique smoky flavor and aroma to the recipe.
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Add 3 cloves (laung / lavang). Cloves are known for their strong, warm aroma and flavor. They add a distinct spiciness and heat to the dish, balancing the richness of the paneer and the creamy gravy.
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Add 1 tsp cumin seeds (jeera).
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Sauté for a few seconds.
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Add the green masala paste.
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Cook on a medium flame for 2 to 3 minutes.
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Add the curd masala mixture.
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Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Add the sautéed paneer.
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Add 1 tbsp fresh cream. Fresh cream in paneer hyderabadi adds a creamy texture, richness, and a touch of sweetness to the dish.
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Add ½ tbsp dried fenugreek leaves (kasuri methi). Dried fenugreek leaves impart a slightly bitter, nutty taste that complements the rich, spicy flavors of the dish.
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Add salt to taste.
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Add ½ cup hot water.
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Mix well.
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Cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Mix well.
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Serve paneer hyderabadi recipe | dhaba style Hyderabadi paneer gravy | Hyderabadi paneer masala | hot garnished with chopped coriander (dhania).
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Soft, fresh paneer gives the best texture. After shallow frying, soak it in water for 15 minutes before cooking to soften.
![]()
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For the authentic Hyderabadi taste, green chilies and mint are crucial. They provide the signature flavor and aroma of the dish.
![]()
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Start by tempering whole spices (bay leaves, cloves, cinnamon, cardamom) in hot oil or ghee to infuse the oil with flavors.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 319 cal |
| Protein | 9.6 g |
| Carbohydrates | 7.6 g |
| Fiber | 1.1 g |
| Fat | 27.7 g |
| Cholesterol | 3.2 mg |
| Sodium | 23.3 mg |
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