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Hyderabadi Paneer

 

This recipe is rich in its taste, the paneer remains moist and soothing along with the spinach sauce. Well, in many recipes the spinach is blanched before it is cooked, its better to cook it alongside slowly so that the nutrients remain intact. Goes well with paratha or roti. Perfect for a hearty winter lunch.






Ingredients

  • 250 g cottage cheese
  • 200 g spinach
  • 2 Tomato
  • 1-inch Ginger
  • 7 cloves of Garlic
  • 2 Onion
  • 3 Green chilies
  • ½ cup Coriander leaves
  • 2 Bay leaf
  • 2 cinnamon
  • 6 cloves
  • 5 green cardamom
  • 1 black cardamom
  • Vegetable oil 1.5 tsp + 2 tsp
  • 1 tsp clarified butter
  • ½ tsp Coriander powder
  • ½ tsp Red chili powder
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder
  • ½ tsp Garam masala powder
  • 1/3 tsp kasoori methi
  • Salt to taste
  • 2 tbsp yoghurt
  • 2 tbsp cream





Method


  1.  Portion the cottage cheese into equal rectangular sizes.
  2.  Slice the onions evenly, cut the ginger into 4 parts, chilies into halves, tomatoes into 4 parts.
  3. Roughly chop the coriander leaves and the spinach.
  4. Heat oil on a medium flame and add the bay leaf, cinnamon, green cardamom, black cardamom and clove.
  5. Add the chopped onion, ginger and garlic and sauté until the onion turns translucent.
  6. Now add the tomatoes and the spinach, stir for 5 minutes.
  7. Then add the coriander leaves, don’t overcook as we need the rich green colour of the paste.
  8. Add salt to taste.
  9. Turn off the gas, let the mixture cool down and blend until you get a fine paste
  10. Heat some oil in a pan and fry the cottage cheese until it develops a nice golden crust, this ensures that it does not break when we mix with the paste.
  11. Now for the final part add clarified butter and oil in a kadai on a medium flame and then pour in the paste.
  12. Cook for 10 minutes until the oil separates
  13. Now add coriander powder, red chili powder, turmeric powder, cumin powder and salt to taste. Mix it well
  14. Add garam masala powder and again give it a good stir.
  15. Turn the gas on low flame and add the yoghurt and cream and stir for 2 minutes.
  16. Now add the cottage cheese pieces, add kasoori methi and mix it well.
  17. Serve it hot with paratha, onion rings and coriander leaves.

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