ONION - 1 SLICED

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

1

TOMATO - HALF CHOPPED

now add ½ tomato and saute until tomato softens.

2

PALAK - 1 BUNCH

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

3

PALAK SHRINKS

saute until the palak shirks completely

4

COOL COMPLETELY

cool completely and transfer to the blender.

5

BLEND - SMOOTH PASTE

add ½ cup water and blend to smooth paste.

6

CARDAMOM - 2 PODS

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.

7

SAUTE - LOW FLAME

saute until the spices turn aromatic.

8

PALAK PUREE

further, add prepared palak puree and saute well.

9

CREAM - 2 TBSP

now add 2 tbsp curd and 2 tbsp cream.

10

MIX WELL

saute until the curd and cream are well combined.

11

CORIANDER POWDER

additionally, add ¼ tsp cumin powder, 1 tsp coriander powder and ¾ tsp salt. saute well.

12

WATER - HALF CUP

add ½ cup water and adjust consistency as required.

13

PANEER - 12 CUBES

further, add 12 cubes paneer and mix well.

14

SIMMER - 3 MINUTES

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

15

GARAM MASALA 

also, add ¼ tsp garam masala and 1 tsp kasuri methi

16

READY TO EAT

finally, enjoy hyderabadi paneer with roti.

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