Authentic Hyderabadi Paneer Recipe: A Culinary Journey to Hyderabad’s Heart

Authentic Hyderabadi Paneer Recipe: A Culinary Journey to Hyderabad’s Heart

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In the bustling lanes of Hyderabad, where the air is thick with the aroma of biryanis and kebabs, there lies a lesser-known gem that is just as integral to the city’s culinary repertoire – the Hyderabadi Paneer. This dish, a harmonious blend of spices, paneer, and a rich gravy, is a testament to the city’s rich cultural and culinary heritage. Today, I’m excited to take you through the journey of creating this exquisite dish, a recipe that promises to transport you to the heart of Hyderabad, right from the comfort of your kitchen.



Hyderabadi paneer


The Journey Begins:

The essence of Hyderabadi cuisine lies in its intricate blend of spices and the slow cooking method that infuses the dish with depth and flavor. Our journey begins with the preparation of the base for our paneer dish.



• 2 tbsp oil
• 1/4 cup cashews
• 2 onions, finely chopped
• 1/2 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 5 green chillies, slit
• 1/2 cup coriander leaves
• 1/2 cup mint leaves
• 2 tbsp ghee
• 2 tbsp khada garam masala (whole spices)
• 300 grams paneer, cut into cubes
• 1/2 cup water
• 2 tbsp cream
• A sprinkle of Kasturi methi (dried fenugreek leaves)


Heat 2 tablespoons of oil in a pan. As the oil shimmers, add the cashews. The cashews are not just a nut; they are the carriers of richness and texture to our dish. Once they turn a golden hue, introduce the finely chopped onions to the pan. The transformation of onions from a raw, sharp ingredient to a soft, golden delight is mesmerizing. As they begin to soften, add the ginger garlic paste, turmeric powder, salt, and green chillies. The ginger and garlic paste is the heart of many Indian dishes, bringing heat, tang, and a robust foundation. Turmeric, with its earthy bitterness and vibrant color, paints our dish with the hues of tradition.


Hyderabadi paneer


Once sautéed to perfection, allow this mixture to cool. This step is crucial as it marries the flavors together, allowing them to settle and enhance each other. The next stage of our culinary adventure involves a blend of greenery – coriander and mint leaves. These are not mere garnishes but the soul of our Hyderabadi Paneer. Their freshness cuts through the richness, bringing balance and brightness. Blend this mixture along with the cooled onion mix to create a smooth paste, the base of our gravy.


Crafting the Gravy:

In the same pan, now enriched with the flavors of our initial sauté, add ghee. Ghee, with its nutty aroma and high smoking point, is ideal for blooming the khada garam masala. The whole spices crackle and pop, releasing their essential oils, creating a fragrance that is the hallmark of Indian cooking. Once fragrant, introduce the green paste to the pan. This is where magic happens, as the paste cooks, it darkens slightly, the oil separates, and the raw smell disappears, leaving behind an intoxicating aroma.


After about 5 minutes, when the paste is thoroughly cooked, it’s time to add water. The addition of water transforms the thick paste into a silky gravy, the perfect bath for our paneer cubes. As the gravy simmers, it’s time to introduce the paneer. Paneer, with its mild flavor and firm texture, is the perfect canvas to absorb the symphony of flavors in our gravy. Cook this for another 5 minutes, allowing the paneer to become one with the gravy.


The Finale:

As our dish nears completion, it’s time for the final flourish – cream and Kasturi methi. The cream is added not just for its richness but also for its ability to round off the sharp edges of the spices, bringing harmony to the dish. Kasturi methi, with its distinctive aroma, adds another layer of complexity, enhancing the dish’s depth.

And there it is, the Hyderabadi Paneer, a dish that is not just food, but a celebration of Hyderabad’s rich culinary traditions. It’s a dish that brings together the robustness of spices, the richness of cashews and cream, and the freshness of coriander and mint, all coming together to create something truly magical.


Serving Suggestions:


Paneer is best served with a side of naan, roti, or basmati rice. Each bite promises to be a journey through the flavors and aromas that define Hyderabadi cuisine.




Cooking is not just about feeding the body but also the soul, and with this Hyderabadi Paneer recipe, I hope to have brought a piece of Hyderabad’s soul to your table. This dish, with its layers of flavors and textures, is a testament to the city’s rich culinary heritage, a heritage that is as much about the people, the culture, and the history as it is about the food. So, the next time you’re looking to explore new culinary horizons or simply in the mood for something rich, aromatic, and utterly satisfying, remember that the heart of Hyderabad is just a recipe away.

Happy Cooking!

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