Dhaba Style Paneer Curry

Step 1: Prepare Paneer

Take 400 grams of fresh paneer and cut it into medium-sized cubes. The size should not be too large or too small.

Step 2: Marinate Paneer

Place the paneer cubes in a bowl. Add 1/4 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt. Mix everything gently until all the paneer pieces are coated with the spices. Let it sit aside.

Step 3: Heat Oil and Ghee

In a kadai (wok), add 2 tablespoons of oil and 1 tablespoon of ghee. Allow the ghee to melt and heat up.

Step 4: Add Whole Spices

Add the whole spices: 1 inch piece of cinnamon stick, 2-3 green cardamom pods, 1 black cardamom pod, 4-5 cloves, 1 star anise, 1 teaspoon of shahi jeera, and 1-2 bay leaves to the hot oil and ghee. Sauté for a few seconds until fragrant.

Step 5: Sauté Onions

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

Step 6: Add Ginger-Garlic Paste

Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste to the sautéed onions. Mix and cook until the raw smell disappears.

Step 7: Add Dry Spice Powders

Add 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 2 teaspoons of besan flour (gram flour), and 1 teaspoon of salt. Mix everything nicely and cook these powders for a few seconds on a low flame, ensuring they don't burn.

Step 8: Add Tomato Puree

Add the puree of 6 large tomatoes to the mixture. Cook this until all the raw smell of tomatoes goes, it becomes nice and thick, and the oil begins to separate from the mixture (approximately 10 minutes).

Step 9: Add Whisked Curd

Add 1 tablespoon of whisked curd to the curry base. Mix it in thoroughly until well combined.

Step 10: Add Garam Masala

Add 1 teaspoon of garam masala powder to the curry. Mix it in well.

Step 11: Add Sugar

Add 1 teaspoon of sugar to balance the flavors of the curry. Mix it in.

Step 12: Add Water

Add 1 cup of water to achieve a nice gravy consistency. Mix it in. If you need a thinner gravy, you can add a little more water. Let this cook for about 5 minutes.

Step 13: Fry Marinated Paneer

While the curry is simmering, heat a separate pan and add 1 tablespoon of ghee. Place the marinated paneer pieces in the pan and fry them until they are nicely roasted and golden brown on all sides. Keep the fried paneer aside.

Step 14: Add Final Seasonings to Curry

Once the gravy has cooked and the oil has separated, add a generous amount of crushed kasuri methi, a few slit green chilies, some ginger juliennes, and a generous amount of chopped coriander leaves to the curry.

Step 15: Combine Paneer and Curry

Gently drop the fried paneer pieces into the curry. Mix the paneer along with the curry until well coated. Let it simmer for a few minutes on low flame to allow the flavors to meld.

Step 16: Serve Dhaba Style Paneer Curry

The Dhaba style Paneer Curry is now ready to be served. It looks absolutely gorgeous with its rich color. Serve it hot with naan, roti, or any bread of your choice.

• Ensure paneer is fresh for the best texture and taste.

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

• Adjust water quantity to achieve desired gravy consistency.

• Serve with different Indian breads like paratha or chapati.

• For a richer taste, you can add a tablespoon of cream at the end.