Dhaba Style Paneer Sabji

Step 1: Marinate Paneer

In a bowl, add 15 cubes of paneer. Add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, and 1/4 tsp salt. Mix well to coat the paneer evenly. Marinate for 30 minutes.

Step 2: Sauté Paneer

Heat 3 tsp oil in a pan. Add the marinated paneer cubes and sauté on a low flame until lightly golden brown and cooked well on all sides. Set aside.

Step 3: Prepare Aromatic Base

In the same pan, add 1 tbsp ghee and 2 tbsp oil. Once hot, add 1 tsp cumin, 1 bay leaf, 1 black cardamom pod, 1 inch cinnamon stick, 2 green cardamom pods, and 4 cloves. Sauté on a low flame until the spices turn aromatic, about 30 seconds.

Step 4: Sauté Onion and Ginger Garlic Paste

Add 1 finely chopped onion and 1 tsp ginger garlic paste. Sauté well until the onion turns golden brown, approximately 5-7 minutes.

Step 5: Add Dry Spices

Add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, and 1 tsp salt. Sauté on a low flame for about 1-2 minutes until the spices turn aromatic.

Step 6: Cook Tomato Puree

Add 2 cups of tomato puree. Mix well and cover the pan. Boil for 10 minutes on medium flame, or until the oil separates from the mixture, indicating it's well cooked.

Step 7: Incorporate Curd

Add 1/2 cup curd. Mix well until the curd is fully combined with the gravy and the oil separates again, which should take about 3-5 minutes of cooking on low flame.

Step 8: Adjust Consistency and Add Paneer

Add 1 cup of water and mix to adjust the consistency of the gravy. Then, add the sautéed paneer cubes and combine well with the gravy.

Step 9: Simmer and Finish

Cover the pan and simmer for 5 minutes, allowing the paneer to absorb the flavors. Once cooked well and oil separates, crush 1 tsp Kasuri Methi between your palms and sprinkle it over the sabji. Garnish with 2 tbsp finely chopped coriander. Mix gently and serve hot.

• Marinating the paneer for at least 30 minutes helps it absorb flavors and stay soft.

• Sautéing the paneer lightly before adding it to the gravy prevents it from breaking apart and adds a nice texture.

• Ensure the spices are sautéed on a low flame to prevent burning and to release their full aroma.

• Cooking the tomato puree until oil separates is crucial for a rich and well-cooked gravy base.

• Adding curd off the flame or on a very low flame and mixing continuously prevents it from curdling.

• For a richer gravy, add a tablespoon of fresh cream or cashew paste along with the curd.

• Adjust the spice levels according to your preference by increasing or decreasing the chilli powder.

• Add a pinch of sugar to balance the tanginess of the tomatoes and curd, if desired.