Dhaba Style Paneer Curry
Summary
- This video demonstrates how to prepare a spicy and flavorful Dhaba-style Paneer Curry. The recipe involves marinating paneer, preparing a rich tomato-onion gravy with aromatic spices, and then combining them to create a delicious side dish perfect with naan or roti.
All Ingredients - For Marinating Paneer
- Paneer 400 grams
- Turmeric Powder 1/4 tsp
- Chilli Powder 1 tsp
- Pepper 1/4 tsp
- Salt 1/2 tsp
All Ingredients - For Curry Base
- Oil 2 tbsp
- Ghee 1 tbsp
- Cinnamon 1-2 small sticks
- Cardamom 2-3 green pods
- Black Cardamom 1-2 pods
- Cloves 4-5
- Star Anise 1
- Bay Leaf 2
- Shahi Jeera 1 tsp
- Onion 2 large, finely chopped
- Garlic Paste 1 tsp
- Ginger Paste 1 tsp
- Turmeric Powder 1/4 tsp
- Kashmiri Chilli Powder 2 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1 tsp
- Besan Flour (Gram Flour) 2 tsp
- Salt 1 tsp
- Tomato Puree from 6 large tomatoes
- Whisked Curd 1 tbsp
- Garam Masala 1 tsp
- Sugar 1 tsp
- Water 1 cup
All Ingredients - For Frying Paneer
- Ghee 1 tbsp
All Ingredients - For Garnish
- Kasuri Methi 1 tbsp (crushed)
- Green Chilli 2-3 (slit)
- Ginger Julienne 1 tbsp
- Chopped Coriander Leaves 1 tbsp
Tools You'll Need
- Kadai
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare and Marinate Paneer
Cut 400 grams of fresh paneer into medium-sized cubes. In a bowl, 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.
Step 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. for a few seconds until fragrant. Then, add 2 large finely chopped onions and until they turn a nice golden brown color.
Step 3: Add Ginger-Garlic Paste and Dry Spices
Add 1 tsp garlic paste and 1 tsp ginger paste, and 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.
Step 4: Cook Tomato Puree
Add tomato puree (from 6 large tomatoes). Mix well and cook for until all the raw smell goes, the mixture thickens, and the oil begins to separate.
Step 5: Incorporate Curd, Garam Masala, and Sugar
Add 1 tbsp 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.
Step 6: Adjust Consistency and Simmer
Add 1 cup of water to achieve the desired gravy consistency. Mix and let it cook for about .
Step 7: Fry Paneer Pieces
In a separate pan, add about 1 tbsp ghee (or oil). Once hot, gently place the paneer pieces and fry until they are nicely golden brown on all sides. Keep aside.
Step 8: Combine and Garnish
To the gravy, add 1 tbsp crushed kasuri methi, 2-3 slit green chilies, 1 tbsp ginger , 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 for a few minutes on low flame.
Step 9: Serve Dhaba Style Paneer Curry
The Dhaba Style Paneer Curry is now ready. Serve hot with naan, roti, or phulkas.
Pro Tips
• Maintain a low flame when cooking dry spices to prevent burning.
• Cook the tomato puree until the raw smell disappears and oil separates for a rich gravy.
• Ensure paneer is fresh for the best texture and taste.
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