Hyderabadi Paneer

A creamy, aromatic paneer curry with a fresh green base of coriander, mint and green chillies — rich, but still beautifully fresh.

Ingredients

Paneer

• 250g paneer cubes

• Oil, for frying

Green Paste

• 4 medium onions

• ¼ cup garlic

• 3 slit green chillies

• ½ cup fresh coriander

• ½ cup mint leaves

• 1 cup curd

• ½ cup water

Whole Spices

• ¼ cup oil

• 1 tsp cumin

• 2–3 cloves

• 1 small cinnamon stick

• 2 dried red chillies

• 2 cardamom

• 1 bay leaf

Spice

• 1 tsp Nativ Origins Garam Masala

• 2 tsp Nativ Origins Kitchen King Masala

• Salt to taste

Finish

• 3 tbsp fresh cream

• Fresh coriander, chopped

• 2 tsp kasuri methi

• Slit green chillies

• Ginger juliennes

Method

Start by lightly frying the paneer cubes in oil. Remove and keep aside.

In the same pan, fry the onions, garlic and green chillies until softened. Transfer to a blender with coriander, mint, curd and water. Blend into a smooth green paste.

Heat oil in a pan. Add cumin, cloves, cinnamon, dried red chillies, cardamom and bay leaf. Let the whole spices turn fragrant.

Add the green paste. Cover and cook over medium heat for 15–18 minutes, stirring occasionally, until the base is cooked through and deepens in flavour.

Add Nativ Origins Garam Masala and Kitchen King Masala. Sauté briefly, then add around 1½ cups water and salt to taste.

Add the fried paneer and gently mix everything together. Let it simmer until the paneer takes on the flavour of the gravy.

Finish with fresh cream, crushed kasuri methi, coriander, slit green chillies and ginger juliennes.

To Serve

Serve hot with naan, roti, paratha or steamed rice.

Notes

• Don't rush the green paste — the 15–18 minute cook is what takes away the rawness and builds depth

• Fry the paneer only lightly so it stays soft

• Add the masalas after the green base has cooked properly

• Finish with cream at the end to keep the gravy rich and smooth

• Kasuri methi, ginger and fresh coriander add freshness right at the finish