Dhaba Style Panner Sabji
Summary
- 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
- Turmeric 1/4 tsp
- Chilli powder 1/2 tsp
- Ginger garlic paste 1/2 tsp
- Salt 1/4 tsp
All Ingredients - For Dhaba Style Paneer Sabji
- Oil 3 tsp
- Ghee 1 tbsp
- Oil 2 tbsp
- Cumin 1 tsp
- Bay leaf 1
- Black cardamom 1 pod
- Cinnamon 1 inch
- Cardamom 2 pods
- Cloves 4
- Onion 1 finely chopped
- Ginger garlic paste 1 tsp
- Turmeric 1/4 tsp
- Chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
- Garam masala 1/2 tsp
- Salt 1 tsp
- Tomato puree 2 cups
- Curd 1/2 cup
- Water 1 cup
- Kasuri methi 1 tsp, crushed
- Coriander 2 tbsp, finely chopped
Tools You'll Need
- Pan
- Kadai
- 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 Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
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. for .
Step 2: Sauté Paneer
Heat 3 tsp oil in a pan on low flame. Add the paneer and 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. 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. well until the onion turns golden brown.
Step 5: Add Dry Spices
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. 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 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 paneer cubes to the gravy. Combine well. Cover and for 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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