How to Make Hyderabadi paneer gravy
This south Indian treat is a great to the vegetarians and also vegans when you replace paneer with tofu or just veggies. This creamy masala is so delicious. A flavourful curry made with onions, coriander, green chilli, garlic, and other spices is used to cook the paneer. This goes well with Malabar parotta or steaming rice.
Ingredients
- Finely chopped onions – 2
- Finely chopped tomatoes – 2
- 200g cube panner
- Green chili
- 2 pieces of cinnamon
- 2 pieces of clove
- 2 Cardamom
- ½ cup coriander
- 1 teaspoon of fennel
- 1 teaspoon of cumin Seeds
- 1 tablespoon of ginger-garlic paste
- 3 teaspoons of peanuts
- 3 teaspoons of cashews
- 2 teaspoons of grated coconut
- 1 teaspoon of chili powder
- 1 teaspoon of jeera powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala
- 1/4 teaspoon of turmeric powder
- 3 tablespoons of oil
- Salt
Method
- Heat oil in a pan and onions, saute it
- Add ginger-garlic paste, cashew and peanuts
- To it add coriander and grated coconut
- Grind it to a fine paste
- Add oil to the same pan, and add all the spices
- Add 2 tablespoons of water to it and add the chopped tomatoes
- Cover it with a lid and let it cook
- Add the paste and panner, let it cook
- Serve with rice or roti