Dhaba Style Paneer Curry

Step 1: Prepare Paneer

Cut 400g of fresh paneer into medium-sized cubes.

Step 2: Marinate Paneer

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 gently until all the paneer pieces are coated. Set aside to marinate.

Step 3: Heat Oil and Ghee

In a kadai (wok), heat 2 tbsp oil and 1 tbsp ghee over medium heat.

Step 4: Add Whole Spices

Add the whole spices: cinnamon, cardamom (green and black), cloves, star anise, 1 tsp shahi jeera, and bay leaf. Sauté for a few seconds until fragrant.

Step 5: Sauté Onions

Add 2 finely chopped large onions to the kadai. Sauté until they turn a nice golden brown color.

Step 6: Add Ginger and Garlic Paste

Add 1 tsp garlic paste and 1 tsp ginger paste. Sauté for 1-2 minutes until the raw smell disappears.

Step 7: Add Ground Spices and Besan

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, and 1 tsp salt. Mix everything nicely and cook for a few seconds.

Step 8: Cook Tomato Puree

Add the tomato puree (from 6 large tomatoes). Mix well and cook for about 10 minutes, stirring occasionally, until all the raw smell goes, the mixture thickens, and the oil begins to separate.

Step 9: Incorporate Curd

Add 1 tbsp whisked curd to the gravy. Mix it in thoroughly.

Step 10: Add Garam Masala

Add 1 tsp garam masala powder and mix it into the gravy.

Step 11: Add Sugar

Add 1 tsp sugar to balance the flavors. Mix well.

Step 12: Adjust Gravy Consistency

Add 1 cup of water to achieve the desired gravy consistency. Mix and let it cook for about 5 minutes.

Step 13: Fry Paneer

In a separate pan, add 1-2 tbsp ghee. Gently place the marinated paneer pieces and fry them until they are lightly golden brown on all sides. Once done, keep them aside.

Step 14: Add Final Garnish to Gravy

To the simmering gravy, add kasuri methi, a few slit green chilies, ginger juliennes, and a generous amount of chopped coriander leaves.

Step 15: Combine Paneer and Gravy

Gently drop the fried paneer pieces into the curry. Mix the paneer along with the curry, ensuring it's well coated.

Step 16: Simmer and Serve

Let the Dhaba style paneer curry simmer for a few minutes on low flame to allow the flavors to meld. Serve hot with naan, roti, or your choice of bread.

• Ensure paneer is fresh for best results.

• Maintain a low flame when cooking dry spices to prevent burning.

• Cook the tomato puree until the oil separates, indicating it's well-cooked and flavorful.