Step-by-Step Instructions

1. 1.Prepare Paneer

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

2. 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.

3. 3.Heat Oil and Ghee

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

4. 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.

5. 5.Sauté Onions

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

6. 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.

7. 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.

8. 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.

9. 9.Incorporate Curd

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

10. 10.Add Garam Masala

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

11. 11.Add Sugar

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

12. 12.Adjust Gravy Consistency

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

13. 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.

14. 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.

15. 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.

16. 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.