How to make Paneer Piste Ka Salan - Delicious dish made of paneer in rich pistachio gravy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cottage cheese, Pistachio

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Paneer Piste Ka Salan Recipe Card

Paneer Piste Ka Salan

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Paneer Piste Ka Salan checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Bundles Of Vegetables In Chilli Honey Sesame Sauce, Saeb aur Baingan ki sabzi, Moong Ka Moagra, Mango Potato.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Piste Ka Salan Recipe

  • Cottage cheese blanched and peeled 150 grams

  • Pistachio 500 grams

  • Onion sliced 1 large

  • Fried onions 4 tablespoons

  • Yogurt 1/2 cup

  • Green chutney 4 tablespoons

  • Salt to taste

  • Pure ghee 4 tablespoons

  • Green cardamoms 5

  • Cloves 5

  • Cinnamon 1 inch stick

  • Mace a few strands

  • Garlic paste 1 tablespoon

  • Ginger paste 1/2 tablespoon

  • Saffron (kesar) crushed a few strands

  • Garam masala powder 1/2 teaspoon

  • Mace powder a pinch

  • Kewra water a few drops


Step 1

Keep aside a few pistachios for garnish and grind the remaining with onion, two tablespoons fried onions and yogurt into a paste. Cut the paneer into one inch triangles. Add green chutney and salt and mix. Set aside to marinate for fifteen minutes.

Step 2

Heat two pans and add two tablespoons of ghee in each. Add green cardamoms, cloves, cinnamon and mace to one pan. Take ginger and garlic pastes in a small bowl, add a little water and mix. Add it to the pan, cover and sauté.

Step 3

Put the marinated paneer in the second pan and sauté over high heat for two minutes, stirring gently so that the paneer pieces do not break. Add the pistachio paste to the first pan, stir and cover.

Step 4

Simmer for two to three minutes. Add saffron, garam masala powder, mace powder, salt and simmer for four to five minutes. Place the paneer pieces in the serving dish. Add kewra water to the gravy and stir.

Step 5

Put the gravy over the paneer pieces. Garnish with the reserved pistachios and the remaining fried onions.

Step 6

Serve hot.