Paneer Hyderabadi (No Onion No Garlic)

This Paneer Hyderabadi curry is made without onion and garlic but is highly flavorful and delicious! It consists of pan-fried paneer in creamy, tomato-spinach-coriander-based gravy with Indian spices and herbs.

Prep Time 15

Cook Time 30

Total Time 45

Instructions

Pan Frying The Paneer

Slice the paneer block in half lengthwise. If it is too thick, you can cut it into three slices. So, cut the block into two or three slices depending on how thick you prefer the paneer cubes.
Heat oil in a shallow pan or skillet, and place those paneer slices in it. Sprinkle them with a pinch of salt and red chili powder, and let them sizzle on both sides until golden brown.
Remove the paneer from the pan and cut into the desired size of cubes. Set them aside.

Making The Gravy

Heat oil in a pan and add bay leaf, cinnamon, green and black cardamoms, and cloves. Saute for a few seconds or until the spices are aromatic.
Add green chilies, ginger, and cashews. Saute for a minute, then add chopped tomatoes. Add salt to taste and mix well.
Cook the tomato mixture for 8-10 minutes or until the tomatoes are soft and mushy.
Now add spinach and coriander leaves and ¼ cup of water. Mix well and cook for 2-3 minutes or until the leaves are wilted.
Turn off the heat and allow the mixture to cool down a bit. Transfer it to the blender jar and blend it into a fine puree.

Making The Paneer Hyderabadi

Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and add prepared gravy.
Mix well and cook the gravy for 2 minutes, stirring often. Then add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
You can add less red chili powder to avoid making the curry too spicy. Instead, add Kashmiri red chili powder, which is not too spicy.
Mix everything well and cook the gravy on medium heat for 7-8 minutes, and the fat separates from the sides, stirring often.
Now add paneer cubes and salt to taste and mix well. Cook for 3-4 minutes on low-medium heat, then add Kasoori methi and cream.
Mix everything well, cook for a minute, taste, and adjust the salt if needed. Turn off the heat and transfer the Paneer Hyderabadi to a serving bowl.

Serving Suggestions

You can serve this Paneer Hyderabadi without Onion and Garlic with Naan, Tandoori Roti, or Paratha.
To keep your meal simple, serve this paneer curry with plain Rice or Jeera Rice.
For a festive meal, pair paneer Hyderabadi with other Dal preparations and accompaniments like Boondi Raita, Pomegranate Raita, or Cucumber Raita.

Notes

Paneer: For the best Hyderabadi paneer, use Malai paneer. If you make paneer at home, use only full-fat or whole milk.
Spinach: You can add less or more spinach to your taste. However, I recommend not adding more than 2½ cups of spinach leaves. You can also use baby spinach instead of regular spinach for this recipe.
Coriander: Add the coriander leaves with the stems only if tender. Do not use the hard and thick stems.
Cream: Adding cream is optional; you can skip it. Or, you can add light or heavy cream to make the curry richer and creamier. Instead of cream, you can also add full-fat yogurt (whisked) to the curry.
Storing: The paneer Hyderabadi can be refrigerated for two days. Microwave the curry or heat it on the stovetop until hot before serving.

Nutrition (Approximate Values)

Calories : 316kcalCarbohydrates : 8gProtein : 15gFat : 35gSaturated Fat : 15gPolyunsaturated Fat : 3gMonounsaturated Fat : 7gTrans Fat : 0.04gCholesterol : 62mgSodium : 45mgPotassium : 317mgFiber : 2gSugar : 2gVitamin A : 2404IUVitamin C : 13mgCalcium : 470mgIron : 2mg

Tried this recipe?Tag @vegehomecooking On Instagram