A rich and aromatic curry where soft paneer cubes are simmered in a vibrant green gravy made from spinach, mint, and fragrant spices. This Hyderabadi specialty is creamy, flavorful, and perfect with hot naan or roti.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
432cal
17gprotein
18gcarbs
Ingredients
250 g Paneer (Cubed into 1-inch pieces)
250 g Spinach (Roughly one large bunch, washed)
0.5 cup Mint Leaves (Packed)
0.5 cup Coriander Leaves (Packed)
300 g Onion (Approx. 2 medium, finely chopped)
240 g Tomatoes (Approx. 2 medium, pureed)
3 unit Green Chili (Adjust to your spice preference)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Paneer Hyderabadi, Roomali Roti and Onion Salad
Creamy, protein-packed Paneer Hyderabadi with melt-in-mouth Rumali Roti. So delicious!
This hyderabadi dish is perfect for dinner. With 796.2399999999999 calories and 25.54g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
0.25 cup Curd (Whisked until smooth)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 unit Bay Leaf
1 inch Cinnamon Stick
3 unit Cloves
2 unit Green Cardamom
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (Optional, for garnish)
1 tsp Salt (Or to taste)
0.5 cup Water (For adjusting gravy consistency)
Instructions
1
Prepare the Green Paste
Bring 4 cups of water with 1 tsp of salt to a rolling boil in a pot.
Add the spinach leaves and blanch for exactly 2 minutes. Do not overcook.
Immediately drain the spinach and transfer it to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
Once cooled, squeeze out all excess water from the spinach. Add it to a blender along with the mint leaves, coriander leaves, and green chilies. Blend to a very smooth paste, adding 1-2 tablespoons of water if needed to help it blend.
2
Prepare Cashew Paste & Paneer
Soak the cashews in 1/4 cup of hot water for 15 minutes to soften them.
Drain the cashews and grind them into a smooth, fine paste, adding a little water if necessary.
For better texture, you can optionally pan-fry the paneer cubes. Heat 1 tsp of oil in a pan and shallow fry the cubes until light golden on all sides. Set aside.
3
Sauté Aromatics & Build the Base
Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they turn a deep golden brown. This is crucial for the authentic Hyderabadi flavor.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
4
Cook the Gravy
Stir in the tomato puree, turmeric powder, and coriander powder. Cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
Add the prepared spinach-mint paste to the pan. Mix well and cook for 5-7 minutes, allowing the flavors to meld together.
5
Add Creaminess & Paneer
Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for 1 minute to prevent it from splitting.
Once the curd is incorporated, stir in the cashew paste and cook for 3-4 minutes until the gravy thickens.
Gently add the paneer cubes, salt, and 1/2 cup of water. Mix gently, bring to a gentle simmer, then cover and cook for 5 minutes for the paneer to absorb the flavors.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and crushed kasuri methi.
Garnish with fresh cream (if using). Let it rest for 5 minutes before serving.
Serve hot with naan, roti, or jeera rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
