Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 8.Adjust Consistency

   Add 1 cup water and mix well, adjusting the consistency of the gravy as desired.

9. 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.

10. 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.