As I look for new ways to prepare paneer dishes, today, we explore a recipe from the Hyderabadi region. As the name suggest, the essence of this Paneer Hyderabadi Dhaba Style is rustic origins. A Dhaba means roadside food. Join me as I share some insight into the unique influences that shape the food culture of this vibrant region and we recreate the authentic taste of Hyderabad’s roadside eateries.Jump to Recipe
Origin and Region:
Hyderabad, the capital of the southern Indian state of Telangana, is renowned for its rich culinary heritage. The city’s food culture is a blend of Mughlai, Persian, and Telugu influences, creating a unique and diverse palette of flavors. The term “Dhaba Style” refers to the roadside eateries (dhabas) that dot the highways, offering hearty and flavorful dishes to travelers and locals alike. This particular Paneer Hyderabadi Dhaba Style recipe embodies the essence of this region’s culinary artistry.
- Mughlai Influence: The Mughlai influence is evident in the rich and aromatic gravies, the use of fragrant spices like saffron and cardamom, and the incorporation of dried fruits and nuts. Hyderabad’s famous biryanis and kormas are a testament to this influence.
- Persian Flavors: Hyderabad’s culinary landscape is also shaped by Persian influences, with elements like kebabs, flavored rice dishes, and the use of yogurt-based marinades. Persian culinary techniques have seamlessly blended with local ingredients to create unique fusion.
- Telugu Culinary Traditions: The local Telugu cuisine, which I think we are more familiar with when we think of Indian cuisine, adds its own distinctive touch, with a focus on tangy and spicy flavors. Tamarind, curry leaves, and mustard seeds are commonly used, adding a zing to the dishes.
The Basics of Preparing the Dish:
As you can see from the pictures below, there are 3 general parts to pulling together this dish. First, is a vegetable and herb mixture that begins with sautéing onions in mustard oil (I was so glad to finally use the mustard oil I bought some time ago). The blended mixture is returned to the pan and spices and yogurt are eventually added. The last step is incorporating another level of spices and heat to the dish to the final simmer of the paneer.
Paneer Hyderabadi Dhaba Style is a celebration of the diverse and vibrant culinary landscape of Hyderabad. This recipe captures the essence of the city’s unique blend of influences, resulting in a dish that is rich, flavorful, and deeply satisfying. This is a very warming dish that brings the Hyderabad’s dhabas to your table.
The Paneer Hyderabadi Dhaba Style plated
Paneer Hyderabadi Dhaba Style
Paneer Hyderabadi Dhaba Style is essentially Indian roadside food. My dish is full of flavor and is very warming to the palette.
- 1 Package Paneer cut into cubes
- 4 Tbsp Greek fat free yogurt
- 2 Tsp Red chili powder
- 2 Tsp Indian mix
- 2 Tsp Cumin powder
- 2 Tsp Coriander powder
- 1 Tsp Turmeric
- 1 Tbsp Garam masala
- 2 Tsp Fenugreek
- 1 Tsp Salt
- 1 Whole Jalapeno diced
- 1 Bunch Spinach
- 1 Bunch Cilantro
- 2 Whole Green chilies diced
- 3 Whole Medium sized tomatoes
Add the mustard oil & and once warm, add the onions. Fry until the onion is just soft. Next, add the carrots followed by the ginger garlic & green chillies. Cook for a minute. Now add in the tomato & cook till soft. Next, add in the spinach and and fresh herbs. Mix it well and turn off the heat. Let the mixture cool before blending into a paste.
Heat oil again and add in the finely chopped green chillies & then the paste. Cook for 3-4 mins. Next, add in the yogurt and mix well. Cook on low heat for a few minutes until the oil separates. Add in the remaining spices as well as the salt. Once the oil separates, add the paneer pieces. After 2 minutes add the garam Masala powder. Mix well. At the end, add in the crushed kasuri methi (fenugreek), mix well and simmer until done.
Serve over rice and enjoy!