Office Ka Dabba Ep 24 | Paneer Hyderabadi | हैदराबादी पनीर मसाला

Описание: Office Ka Dabba – Ep 24 ✨
Today’s dabba is packed with rich flavours straight from Hyderabad! 💚
Soft paneer cubes coated in a spicy, tangy masala that’s bursting with southern magic – Hyderabadi Paneer!
Perfect with roti, rice, or even just a spoonful on its own 😋

Because office lunch deserves a royal twist too! 👑🍱

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Ingredients for Paneer Hyderabadi:
• 275 g paneer (cut into pieces)
• 4 onions (roughly chopped)
• Garlic – as required (a little extra)
• 1-inch ginger
• 2 green chillies
• Fresh coriander leaves – a handful
• Mint leaves – a handful
• 2 green cardamoms
• 1 black cardamom
• 1 dry red chilli
• 1 small piece cinnamon
• 2 cloves
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black pepper powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp roasted cumin powder
• 1 tsp garam masala
• 1 tsp salt (or as per taste)
• 1 pinch khand (or sugar)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 3–4 tbsp whisked curd
• Fresh cream – as required
• Oil – as required
• Hot water – as required


Process:
Cut 275g paneer into pieces of your choice. Heat a little oil in a pan and lightly sauté the paneer till slight marks appear — do not brown it. Soak the sautéed paneer in lukewarm water with a little salt and turmeric to keep it soft. In the same pan, without adding extra oil, sauté 4 onions and plenty of garlic till pink. Add ginger and green chillies and cook for 4–5 minutes. Once done, let it cool and grind it along with fresh coriander and mint leaves using very little water to make a fine paste.

Now heat some oil in the pan and add 2 green cardamoms, 1 black cardamom, 1 dry red chilli, a small piece of cinnamon, and 2 cloves. When the whole spices release aroma, add 1 tsp cumin seeds and 1 tsp fennel seeds. Next, add the ground paste and cook it well for 7–8 minutes till the masala starts releasing oil. Add dry roasted fenugreek leaves for flavour. Then add the dry spices – black pepper, Kashmiri chilli powder, turmeric, coriander, roasted cumin, and garam masala – and cook them well, adding a little hot water to prevent burning. Add whisked curd, mix, and cook for 5–7 minutes till oil separates.

Now pour some more hot water to adjust the gravy consistency. Add salt, a pinch of khand, and some fresh cream for richness. Mix everything well and add the soaked paneer pieces. Sprinkle crushed dry fenugreek leaves, mix, and cook covered for 2–3 minutes. Finish with some more fresh cream and dry fenugreek leaves on top.

Your super delicious, creamy, and flavourful Paneer Hyderabadi is ready! Serve it hot with roti, boondi raita, and salad for a perfect lunch dabba.