Paneer Curry Recipe (Dhaba Style)

Ingredients

• 225 g Paneer (cubed into 12 to 16 pieces)
• 0.5 tsp Kashmiri red chilli powder (for marinade)
• 0.5 tsp Garam masala (for marinade)
• 0.25 tsp Salt (for marinade)
• 1 tsp Kasuri methi (crushed dried fenugreek leaves)
• 2 tbsp Oil (plus 1 tbsp ghee optional)
• 1 tsp Ghee (to fry paneer)
• 1 Bay leaf
• 0.5 tsp Cumin seeds (Jeera)
• 1 Black cardamom
• 2 Green cardamoms
• 1 inch Cinnamon (piece)
• 3 Cloves
• 2 Dried red chilies
• 1 cup Onions (fine chopped, minced, or grated)
• 1 tsp Ginger (grated, crushed, or minced)
• 1 tsp Garlic (grated, crushed, or minced)
• 1.25 cup Tomatoes (deseeded and chopped or grated)
• 1.25 tsp Kashmiri red chilli powder (for gravy)
• 0.85 tsp Garam masala (for gravy)
• 1 tsp Coriander powder
• 0.25 tsp Roasted cumin powder
• 1.5 tbsp Roasted besan (roasted gram flour)
• 3 tbsp Curd (yogurt, malai, or cultured cream)
• 1.5 cup Water
• 0.75 tsp Salt (adjust to taste)
• 2 tbsp Coriander leaves (to garnish)

Steps

1. 1

   Mix together salt, Kashmiri red chilli powder, and garam masala (from the marinade list) in a bowl. Place the paneer pieces in the bowl and coat them gently with the spices. If the mixture is too dry, add a splash of water. Set aside to marinate.

2. 2

   Fine chop the onions or mince them in a food processor. Prepare the ginger, garlic, and tomatoes.

3. 3

   Heat oil in a pan over medium heat. Add the whole spices: bay leaf, black cardamom, green cardamoms, dried red chillies, cumin seeds, cinnamon, and cloves.

4. 4

   Once the spices begin to sizzle, add the chopped onions. Stir-fry on medium-high heat for 4 to 5 minutes, stirring often.

5. 5

   Reduce the heat and continue to cook on medium-low heat until the onions begin to caramelize and turn light brown, ensuring they do not burn.

6. 6

   Reduce the heat to low and add the ginger and garlic. Saute for about a minute until the raw aroma disappears.

7. 7

   Stir in the dry spices (chilli powder, garam masala, coriander powder, cumin powder), roasted besan, and salt. Fry for 1 to 2 minutes until the mixture becomes aromatic. You may add a tablespoon of ghee at this stage if desired.

8. 8

   Add the chopped or grated tomatoes and mix well. Cook until the onion-tomato masala blends together and turns thick.

9. 9

   Take 1 tablespoon of the onion-tomato masala from the pan and whisk it into the curd (yogurt or cream) to temper it. Pour this mixture back into the pan and cook until oil begins to separate from the masala.

10. 10

    Pour 1.5 cups of water into the pan and bring it to a boil on high heat. Once boiling, reduce the heat and cook covered until traces of oil appear on top of the curry. Taste and adjust salt or garam masala if needed.

11. 11

    While the curry simmers, heat 1 teaspoon of ghee in a separate non-stick pan. Place the marinated paneer pieces in the hot pan and fry on medium heat for a few minutes to bring out the flavors. Do not over-fry as the paneer can become rubbery.

12. 12

    Add the fried paneer along with the ghee from the pan into the cooked curry. Ensure the curry is slightly flowy so the moisture can penetrate the paneer.

13. 13

    Give a gentle stir and cook covered on low heat for 2 minutes.

14. 14

    Transfer to a serving bowl and garnish with fresh coriander leaves. Serve hot with rice, roti, or naan.

Notes

For the best texture, use grated or minced onions and tomatoes as is traditional for dhaba style. Ensure the besan is well-roasted before adding to prevent a raw flour taste. To make it kid-friendly, set aside a portion and add a little cream or sautéed peas to tone down the heat.

Nutrition per serving

• main
• vegetarian
• paneer
• curry
• dhaba style
• Indian
• spicy