Masaledar Paneer in 30 Minutes Dhaba Style Panner 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 cubes evenly. Marinate for 30 minutes.

Step 2: Saute Paneer

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

Step 3: Prepare Aromatic Base

In a large kadai or deep 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, 2 cardamom pods, and 4 cloves. Saute on low flame for about 30 seconds until the spices turn aromatic.

Step 4: Cook Onion and Ginger Garlic Paste

Add 1 finely chopped onion and 1 tsp ginger garlic paste to the pan. Saute well on medium flame for 5-7 minutes until the onion turns golden brown.

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. Saute on low flame for 1-2 minutes until the spices are aromatic and well combined with the onion mixture.

Step 6: Cook Tomato Puree

Add 2 cups of tomato puree to the pan. Mix well and cover with a lid. Boil for 10 minutes on medium flame, stirring occasionally, until the oil separates from the gravy.

Step 7: Incorporate Curd

Add 1/2 cup curd to the gravy. Mix well continuously for 2-3 minutes until the curd is fully combined and the oil starts to separate again. Ensure the flame is low to prevent curdling.

Step 8: Adjust Consistency and Add Paneer

Add 1 cup water and mix well to adjust the gravy consistency. Bring it to a gentle simmer. Then, add the previously sauteed masala paneer cubes. Combine well with the gravy.

Step 9: Simmer and Finish

Cover the pan with a lid and simmer for 5 minutes on low flame until the paneer absorbs the flavors and the oil separates on top. Crush 1 tsp kasuri methi between your palms and sprinkle over the sabji. Garnish with 2 tbsp finely chopped coriander. Mix gently and serve hot.

• Marinating paneer for at least 30 minutes helps it absorb flavors better.

• Sauteing paneer lightly before adding to the gravy helps prevent it from breaking and adds a nice texture.

• Ensure the onion is cooked until golden brown for a rich base flavor.

• Cook the tomato puree until oil separates to ensure the raw taste is gone and the gravy is well-cooked.

• Add curd off the heat or mix it well with a little water before adding to prevent curdling.

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

• You can add green peas or bell peppers for extra vegetables and texture.

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