Spicy Hyderabadi Paneer

Method

1. 1

   Heat a pan, add garlic cloves, green chilli, diced coconut, sesame seeds and peanuts and saute on a medium flame for a minute.

   Sunflower OilGarlicGreen ChilliCoconutWhite Sesame SeedsRoasted Peanuts

2. 2

   Add the tomatoes and cook till it becomes soft.

   Tomato

3. 3

   Add red chilli powder, turmeric powder and saute for a few seconds.

   Turmeric PowderRed Chilli Powder

4. 4

   Add water, mix well. Cover and cook the mixture on a low flame for 5 minutes. Let the mixture cool down. Transfer it to a blender and blend to a fine paste.

   Water

5. 5

   In another pan, add ghee and oil. Add cinnamon, cardamom, and cloves. Let it crackle.

   CinnamonClovesGheeSunflower OilGreen Cardamom

6. 6

   Add cumin and let it crackle.

   Cumin

7. 7

   Add the chopped onions and saute till it turns light brown. Add dried Kashmiri red chillies. Add Ginger Garlic Paste and saute for a few seconds.

   Ginger Garlic PasteOnionDried Kashmiri Red Chilli

8. 8

   Add the prepared tomato paste and cook it on a low flame for 2 minutes.

9. 9

   Add water and mix well till is becomes a smooth gravy. Add red chilli powder, salt and sugar. Mix it well.

   Kashmiri Red Chilli PowderSugarWaterSalt

10. 10

    Add the paneer cubes. Add extra water if the gravy thickens too much. Mix well till the paneer is coated with the gravy. Cook it on a low flame for 2 minutes. Take it off the flame, garnish with coriander leaves and serve it hot with rice, parotta or roti.

    Coriander LeavesPaneer