Full recipe for Hyderabadi paneer masala

Prep time: 15 mins
Cooking time: 30 mins
Serves: 4

Ingredients:
• Spinach 1 big bunch
• Boiling water for blanching
• Oil 2 tbsp
• Cloves 4-5 nos.
• Bay leaf 2 nos.
• Green cardamom 3-4 nos.
• Cinnamon stick 1 inch
• Black cardamom 1 no.
• Garlic cloves 7-8 nos.
• Ginger 1 inch
• Green chillies 2-3 nos.
• Onion 2-3 medium size (sliced)
• Tomatoes 2-3 medium size
• Salt to taste
• Fresh coriander ½ cup
• Oil 1 tbsp
• Jeera 1 tsp
• Ginger 1 inch (julienne)
• Red chili powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Curd 3 tbsp
• Paneer 450 gm (cube)
• Paneer 50 gm (grated)
• Garam masala 1 tsp
• Kasuri methi 1 tsp
Method:
• Blanch the entire bunch of spinach for 2 minutes. Dip into ice cold water immediately.
• Heat oil in a wok and add the whole spices and sauté for 1 minute. Add ginger, garlic, green chillies and onion, cook until onions are translucent.
• Add tomatoes and salt, cook until tomatoes are mushy.
• Add fresh coriander leaves, blanched spinach leaves, mix well and cook for 2-3 minutes. Add some water to cool down to room temperature. Grind into a fine paste.
• Heat oil in a wok, add jeera and allow it to splutter, add ginger and sauté for a minute, add the paste and mix well.
• Add the powdered spices, stir and cook on low flame for 2-3 minutes.
• Add curd 3 tbsp, stir continuously immediately after adding it.
• Cover and cook until the oil is released, stir in intervals and add water to adjust the consistency of the gravy.
• Add the paneer cubes to the gravy, mix well without breaking the delicate paneer cubes.
• Grate paneer separately and add to the gravy, cook for 2-3 minutes.
• Add garam masala, kasuri methi and salt to taste.
• Serve hot with naan, roti, rice or as per your preference.


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