This recipe guides you through making a flavorful Dhaba style paneer sabji in just 30 minutes. It features marinated paneer cubes sautéed and then simmered in a rich, spicy gravy made from onions, tomatoes, curd, and aromatic Indian spices. Perfect for a hearty meal, this dish offers a taste of authentic Indian roadside cuisine.
All Ingredients - For Marinating Paneer
Paneer (cottage cheese)15 cubes
Turmeric1/4 tsp
Chilli powder1/2 tsp
Ginger garlic paste1/2 tsp
Salt1/4 tsp
All Ingredients - For Dhaba Style Paneer Sabji
Oil3 tsp
Ghee1 tbsp
Oil2 tbsp
Cumin1 tsp
Bay leaf1
Black cardamom1 pod
Cinnamon1 inch
Cardamom2 pods
Cloves4
Onion1 finely chopped
Ginger garlic paste1 tsp
Turmeric1/4 tsp
Chilli powder1 tsp
Coriander powder1 tsp
Cumin powder1/2 tsp
Garam masala1/2 tsp
Salt1 tsp
Tomato puree2 cups
Curd1/2 cup
Water1 cup
Kasuri methi1 tsp, crushed
Coriander2 tbsp, finely chopped
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Marinate Paneer
In a bowl, take 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 on low flame. Add the marinated paneer and sauté until cooked well and golden brown on all sides. Remove and set aside.
Step 3: Prepare Gravy Base - Spices
In a large kadai, heat 1 tbsp ghee and 2 tbsp oil. Add 1 tsp cumin, 1 bay leaf, 1 black cardamom pod, 1 inch cinnamon stick, 2 green cardamom pods, and 4 cloves. Sauté on low flame until the spices turn aromatic.
Step 4: Sauté Onion and Ginger Garlic Paste
Add 1 finely chopped onion and 1 tsp ginger garlic paste to the kadai. Sauté well until the onion turns golden brown.
Step 5: Add Dry Spices
Reduce the flame to low. 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 low flame until the spices turn aromatic and the oil separates from the mixture.
Step 6: Add Tomato Puree
Add 2 cups of tomato puree to the kadai. Mix well. Cover and boil for 10 minutes until the oil separates from the tomato mixture.
Step 7: Add Curd
Add 1/2 cup curd to the gravy. Mix well and cook until the curd combines completely with the gravy and the oil separates again.
Step 8: Adjust Consistency
Add 1 cup water and mix well, adjusting the consistency of the gravy as desired.
Step 9: Add Paneer and Simmer
Add the sautéed paneer cubes to the gravy. Combine well. Cover and simmer for 5 minutes until the paneer absorbs the flavors and the gravy is cooked well.
Step 10: Garnish and Serve
Finally, add 1 tsp crushed kasuri methi and 2 tbsp finely chopped coriander. Mix well. Dhaba Style Paneer Sabji is ready to be served hot with roti or rice.
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