Step-by-Step Instructions

1. 1.Prepare and Marinate Paneer

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

2. 2.Sauté Whole Spices and Onions

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

3. 3.Add Ginger-Garlic Paste and Dry Spices

   Add 1 tsp garlic paste and 1 tsp ginger paste, and sauté until the raw smell disappears. Next, add dry spice powders: 1/4 tsp turmeric powder, 2 tsp Kashmiri 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 on a low flame.

4. 4.Cook Tomato Puree

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

5. 5.Incorporate Curd, Garam Masala, and Sugar

   Add 1 tbsp whisked curd and mix it thoroughly into the gravy. Then, add 1 tsp garam masala powder and mix well. Next, add 1 tsp sugar to balance the flavors and mix it in.

6. 6.Adjust Consistency and Simmer

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

7. 7.Fry Paneer Pieces

   In a separate pan, add about 1 tbsp ghee (or oil). Once hot, gently place the marinated paneer pieces and fry until they are nicely golden brown on all sides. Keep aside.

8. 8.Combine and Garnish

   To the simmering gravy, add 1 tbsp crushed kasuri methi, 2-3 slit green chilies, 1 tbsp ginger julienne, and 1 tbsp chopped coriander leaves. Gently drop the fried paneer pieces into the curry. Mix the paneer along with the curry and let it simmer for a few minutes on low flame.

9. 9.Serve Dhaba Style Paneer Curry

   The Dhaba Style Paneer Curry is now ready. Serve hot with naan, roti, or phulkas.