Paneer Hyderabadi

Firstly, in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 2 chilli.

Now add ½ tomato and saute until tomato softens.

Further, add 1 bunch palak, ¾ cup coriander and saute well.

Saute until the palak shirks completely.

Cool completely and transfer to the blender.

Add ½ cup water and blend to smooth paste.

In a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 3 cloves.

Saute until the spices turn aromatic.

Further, add prepared palak puree and saute well.

Now add 2 tbsp curd and 2 tbsp cream

Saute until the curd and cream are well combined.

Additionally, add cumin powder, coriander powder and salt, saute well.

Add 1/2 cup water and adjust consistency as required.

Further, add 12 cubes paneer and mix well

Cover and simmer for 3 minutes or until flavours are absorbed well.

Also, add garam masala and tsp kasuri methi.

Finally, enjoy hyedrabadi paneer with roti.