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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.
For 4 servings
Prepare the Green Paste
Prepare Cashew Paste & Paneer
Sauté Aromatics & Build the Base
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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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.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 432.03 calories per serving with 16.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Add Creaminess & Paneer
Finish and Serve
Substitute paneer with firm tofu (pan-fried for better texture). Use a neutral plant-based yogurt and replace the dairy cream with coconut cream or cashew cream.
Replace the cashew paste with 2 tablespoons of roasted gram flour (besan) mixed with a little water to form a paste, or use a paste of melon seeds (magaz).
For a more indulgent version, increase the cashews to 1/4 cup and stir in 1/4 cup of fresh cream at the end instead of just using it as a garnish.
You can add parboiled vegetables like green peas, carrots, or corn along with the paneer for extra nutrition and texture.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, building new cells, and overall body function.
The combination of calcium from paneer and curd, along with Vitamin K from spinach, contributes to maintaining strong and healthy bones and teeth.
Spinach is a powerhouse of nutrients, providing significant amounts of iron for blood health, Vitamin A for vision, and Vitamin C for boosting the immune system.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help promote a healthy gut microbiome and improve digestion.
It is moderately healthy. It's an excellent source of protein from paneer and rich in vitamins and iron from spinach. However, the use of oil, cashews, and optional cream makes it calorie-dense. For a healthier version, reduce the amount of oil and omit the fresh cream.
One serving (approximately 275g) contains around 350-400 calories. The exact count can vary based on the amount of oil, cashews, and cream used in the preparation.
This usually happens for two reasons: either the spinach was overcooked during blanching, or the green paste was cooked for too long on high heat. To maintain the color, blanch spinach for only 2 minutes, shock it in an ice bath, and simmer the green paste gently in the gravy.
Yes, absolutely. Substitute paneer with firm tofu (pan-fried for better texture), use a plant-based yogurt (like cashew or soy yogurt), and replace the fresh cream with full-fat coconut cream or a homemade cashew cream.
Curdling occurs when cold yogurt is added to a very hot gravy, causing the milk solids to separate. To prevent this, always lower the heat to a minimum, ensure your yogurt is well-whisked and at room temperature, and stir it into the gravy continuously for a minute until it's fully incorporated.