Step 1

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

Step 2

now add ½ tomato and saute until tomato softens.

Step 3

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

Step 4

saute until the palak shirks completely.

Step 5

cool completely and transfer to the blender.

Step 6

add ½ cup water and blend to smooth paste.

Step 7

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.

Step 8

saute until the spices turn aromatic.

Step 9

further, add prepared palak puree and saute well.

Step 10

now add 2 tbsp curd and 2 tbsp cream.

Step 11

saute until the curd and cream are well combined.

Step 12

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

Step 13

add ½ cup water and adjust consistency as required.

Step 14

further, add 12 cubes paneer and mix well.

Step 15

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

Step 16

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

Step 17

finally, enjoy hyderabadi paneer with roti.