DHABA STYLE PANEER CURRY | RESTAURANT STYLE PANEER CURRY | PANEER GRAVY

Dhaba Style Paneer Curry | Restaurant Style Paneer Curry | Paneer Gravy | Dhaba Style Paneer Masala | Dhaba Style Paneer Sabzi | Paneer Masala Recipe | Paneer Curry Recipe | Dhaba Style Paneer Gravy


Ingredients for Dhaba Style Paneer Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Paneer, cut into around 1” rectangular pieces- 250 gms

For tempering:
- Cumin seeds-1 tsp
- Green cardamom-3
- Cloves-4
- Cinnamon- 1 small
- Black cardamom-1
- Bay leaf-1
- Red Chillies-3

Spice Powders:
- Turmeric-1/2 tsp
- Deggie Mirch (or Red Chilli Powder)- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander powder-1.25 tsp
- Cumin powder -1/2 tsp
- Later,
- Kasuri Methi, roasted and crushed- 2 tsp
- Garam Masala -1/2 tsp

Other Ingredients:
- Ginger crushed - 1 tsp (1” piece)
- Garlic crushed -1 tsp (3 cloves)
- Onions chopped- 2 small or 1 big (120 gms)
- Whisked curd/yogurt- 3 tbsp
- Tomato purée, readymade- 5 tbsp
- Fresh cream, (optional)- 1-2 tbsp
- Coriander leaves, chopped - 2 tbsp
- Oil- 4 tbsp
- Salt-1/2 tsp +1/2 tsp

Preparation:
- Cut the paneer into around 1” rectangular pieces.
- Peel and chop the onions. Peel & crush the ginger & garlic in a mortar & pestle or on a chopping board. Set aside.
- Whisk the curd/plain yogurt till smooth & set aside.
- Dry roast the fenugreek leaves for around 30 secs. Cool and roughly crush it with your hand.
- Fine chop the coriander leaves for garnish.

Process:
- Heat 1-2 tbsp oil in a pan and then add the cut paneer. Fry it on medium heat for around 2 mins till slightly brown and then flip. Repeat on the other side for another 2 mins. Remove onto a plate.
- Now heat oil in a kadhai, add the whole spices and give a stir.
- Add the crushed ginger and garlic and fry on low heat for around 2 mins.
- Add the chopped onions and 1/2 tsp salt and fry on medium heat for 6-7 mins till light brown.
- Now add the spice powders and a splash of water. Mix and fry on low heat for 2-3 mins and then add tomato purée.
- Fry on medium to low heat for 2-3 mins till oil separates.
- Now switch off heat & add the whisked curd/yogurt . Give a mix and switch on heat.
- Cook on low heat for 3 mins till oil separates.
- Add the fried paneer pieces, give a mix and add 200 ml water. Also add 1/4-1/2 tsp salt and cover & cook on low heat for 10 mins.
- Now remove lid add garam masala powder, kasuri methi & fresh cream and simmer for 2-3 mins.
- Garnish with chopped coriander leaves, give a mix and serve hot with Naan, Kulcha or Zeera Rice.






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