Paneer Curry Recipe (Dhaba Style)

Steps

Preparation

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.

Making the Curry

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.

   Start 5-minute timer
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.

   Start 2-minute timer
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.

Finishing the Dish

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.

    Start 2-minute timer
14. 14

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