Step-by-Step Instructions

1. 1.Prepare Paneer

   Cut 400 grams 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 paneer pieces are coated with the spices. Set aside.

2. 2.Sauté Whole Spices

   In a wide kadai, heat 2 tbsp oil and 1 tbsp ghee. Add whole spices: cinnamon, green cardamom, black cardamom, cloves, star anise, 1 tsp shahi jeera, and bay leaf. Sauté for a few seconds until fragrant.

3. 3.Cook Onions and Ginger-Garlic Paste

   Add 2 finely chopped large onions to the kadai. Sauté the onions until they turn a nice golden brown color. Then, add 1 tsp garlic paste and 1 tsp ginger paste. Sauté for another minute until the raw smell disappears.

4. 4.Add Dry Spices

   Reduce the flame to low. Add 1/4 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp besan flour (gram flour), and 1 tsp salt. Mix everything nicely and cook the spice powders for a few seconds, ensuring they don't burn.

5. 5.Cook Tomato Puree

   Add the puree of 6 large tomatoes to the kadai. Mix well and cook for about 10 minutes on medium-low heat, stirring occasionally, until all the raw smell of tomatoes is gone, the gravy thickens, and the oil begins to separate from the sides.

6. 6.Incorporate Curd and Garam Masala

   Add 1 tbsp whisked curd to the gravy and mix it in thoroughly. Then, add 1 tsp garam masala powder and mix again.

7. 7.Adjust Sweetness and Consistency

   Add 1 tsp sugar to balance the flavors and mix it in. Pour in 1 cup of water to achieve a nice gravy consistency. Mix well and let it cook for about 5 minutes, allowing the flavors to meld.

8. 8.Fry Paneer Cubes

   In a separate pan, heat some ghee. Place the marinated paneer cubes in the pan and fry them until they are golden brown on all sides. Once fried, keep them aside.

9. 9.Finish the Curry

   To the simmering gravy, add 1 tsp crushed kasuri methi, 2-3 slit green chilies, 1 tbsp ginger juliennes, and 2 tbsp chopped coriander leaves. Gently add the fried paneer pieces into the gravy. Mix everything carefully to coat the paneer without breaking it. Let it simmer for a few minutes on low flame to allow the paneer to absorb the flavors.

10. 10.Serve Dhaba Style Paneer Curry

    Your delicious Dhaba Style Paneer Curry is now ready. Serve hot with naan, roti, or your choice of bread.