Rich & Flavorful Hyderabadi Paneer Masala.Veg

1

Heat 1 tablespoon of oil in a wide pan or kadai.

2

Add the whole spices: cinnamon, clove, cardamom, fennel seeds, and cumin seeds. Sauté briefly.

3

Add the chopped onions, ginger, garlic, and green chilies. Sauté until the onions soften.

4

Stir in the chopped tomatoes, followed by the palak (spinach) leaves and coriander leaves (including stalks).

5

Continue to sauté the mixture for about 10 minutes until the vegetables are well cooked.

6

Remove from heat and allow the mixture to cool completely.

7

Once cooled, transfer the contents to a mixer jar, add a small amount of water, and grind into a smooth, fine paste.

8

Preparing the Paneer Masala:

9

In the same pan, heat 1 tablespoon of ghee and 1 tablespoon of oil.

10

Add the ground masala paste to the pan, along with a splash of water to rinse out any remaining paste from the jar.

11

Cook the paste for 2 minutes, then stir in the whisked curd and fresh cream. Mix well to combine.

12

Cover the pan and cook the mixture for 10 minutes (ensure the pan is covered as it may splatter).

13

Add the spice powders: turmeric, chilli powder, coriander powder, and cumin powder, along with salt. Stir well.

14

Dilute the gravy with about a 1/4 cup of water, cover, and cook until the oil begins to separate from the masala.

15

Add the cubed paneer pieces and gently mix them into the gravy. Pour in an additional cup of water to reach your desired consistency.

16

Stir in the garam masala and kasuri methi.

17

Cover and cook for another 5 minutes to let the flavors meld and the paneer become soft and juicy.