Step-by-Step Instructions

1. 1.Cut Paneer

   Cut 400g of paneer into medium-sized cubes.

2. 2.Marinate Paneer

   In a bowl, add 1/4 tsp turmeric powder, 1 tsp chili powder, 1/4 tsp pepper, and 1/2 tsp salt to the paneer cubes. Mix well until all pieces are coated. Let it sit to marinate.

3. 3.Heat Oil and Ghee

   In a kadai (wok), add 2 tbsp oil and 1 tbsp ghee. Heat it over medium flame.

4. 4.Add Whole Spices

   Add whole spices (cinnamon, cardamom, clove, star anise, bay leaf) and 1 tsp shahi jeera to the hot oil and ghee. Sauté for a few seconds until fragrant.

5. 5.Sauté Onions

   Add 2 finely chopped large onions. 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. Mix and cook for a few seconds until the raw smell disappears.

7. 7.Add Dry Spice Powders

   Add 1/4 tsp turmeric powder, 2 tsp Kashmiri chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp besan flour (gram flour), and 1 tsp salt. Mix everything nicely and cook the powders for a few seconds on a low flame.

8. 8.Add Tomato Puree

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

9. 9.Add Whisked Curd

   Add 1 tbsp whisked curd. Mix it in thoroughly until well combined with the gravy.

10. 10.Add Garam Masala

    Add 1 tsp garam masala powder. Mix well into the curry.

11. 11.Add Sugar

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

12. 12.Add Water

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

13. 13.Fry Paneer

    In a separate pan, add ghee. Place the marinated paneer pieces in the pan and fry until they are golden brown on all sides. Once fried, keep the paneer aside.

14. 14.Add Final Garnishes to Curry

    To the simmering gravy, add kasuri methi (crushed between palms), a few sliced green chilies, ginger juliennes, and a generous amount of chopped coriander leaves.

15. 15.Combine Paneer with Curry

    Gently drop the fried paneer pieces into the curry. Mix well to coat the paneer with the rich gravy. Let it simmer for a few minutes on low flame to allow the paneer to absorb the flavors.

16. 16.Serve

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