Paneer Hyderabadi with Butter Naan

Instructions

1. 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. 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. 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. 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. 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. 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.