Hyderabadi Palak Paneer

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • 1/2 kg - paneer, cut into small cubes
  • Palak washed and boiled and then blended into a smooth paste
  • 2 onions
  • 1 bunch - mint
  • 5 - green chillies
  • 2 tsp - ginger garlic paste
  • 2 tomato
  • 3 tsp - cream
  • 1/2 tsp - garam masala powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - red chilli powder
  • 5 tsp - oil

How to Make Hyderabadi Palak Paneer

  • First, deep fry paneer.
  • Remove onto a plate and drop it in cold water and keep aside.
  • Blend onions and mint leaves; blend tomatoes and green chillies separately.
  • Heat oil in a kadai, add blended pastes, fry till the colour changes.
  • Add ginger garlic paste and fry for 2 min.
  • Add tomato paste and fry for 5 min on a low flame.
  • Now add paneer pieces (preserve the water in which paneer was soaked) and fry.
  • Then add palak paste, turmeric powder, red chilli powder, garam masala powder, salt and the water in which paneer was soaked.
  • Finally add coriander leaves.
  • Add green food colour if required, mix well and let it cook covered for 10 min on low flame till the gravy becomes thick.
  • Add cream before removing from the heat.
  • Serve with jeera rice or naan.