Dhaba Style Paneer Curry

Step 1: Prepare Paneer

Cut 400 gms of fresh paneer into medium-sized cubes. In a bowl, add the paneer cubes, 1/4 tsp turmeric powder, 1 tsp chili powder, 1/4 tsp pepper, and 1/2 tsp salt. Mix everything well until all the paneer pieces are coated with the spices. Set aside.

Step 2: Sauté Whole Spices and Onions

In a kadai, heat 2 tbsp of oil and 1 tbsp of ghee. Once hot, add the whole spices: cinnamon, green cardamom, black cardamom, cloves, star anise, and bay leaf. Add 1 tsp of shahi jeera and sauté for a few seconds. Next, add 2 finely chopped onions and sauté until they turn a nice golden brown color.

Step 3: Add Ginger-Garlic Paste and Dry Spices

Add 1 tsp of garlic paste and 1 tsp of ginger paste to the sautéed onions. Cook until the raw smell of ginger and garlic disappears. Now, add 1/4 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp besan flour, and 1 tsp salt. Mix everything nicely and cook these powder spices for a few seconds on a low flame.

Step 4: Cook Tomato Puree and Curd

Add the puree of 6 large tomatoes to the kadai. Cook this mixture for 10 minutes until all the raw smell goes, it becomes nice and thick, and the oil begins to separate. Next, add 1 tbsp of whisked curd and mix it in thoroughly. Cook until the curd is fully incorporated and the oil separates again.

Step 5: Season the Gravy

Add 1 tsp of garam masala powder and mix it into the gravy. Next, add 1 tsp of sugar to balance the flavors and mix well. Pour in 1 cup of water to achieve the desired gravy consistency. If needed, you can add a little more water. Let the gravy cook for about 5 minutes.

Step 6: Fry Paneer Pieces

In a separate pan, add about 1 tbsp of ghee (or oil if preferred). Place the marinated paneer pieces in the hot ghee and fry them until they are nicely golden brown on all sides. Once fried, keep the paneer pieces aside.

Step 7: Combine and Simmer

To the simmering gravy, add crushed kasuri methi, a few slit green chilies, some ginger juliennes, and a generous amount of chopped coriander leaves. Gently drop the fried paneer pieces into the gravy. Mix the paneer along with the curry and let it simmer for a few minutes on a low flame.

Step 8: Serve Dhaba Style Paneer Curry

The Dhaba Style Paneer Curry is now ready. Serve this absolutely delicious and rich curry hot with naan, rotis, or any bread of your choice.

• Use fresh paneer for best results.

• Maintain low flame when cooking spices to prevent burning.

• Frying paneer in ghee enhances the flavor.

• Paneer can be fried in oil instead of ghee.

• Serve with naan, rotis, or phulkas.