Paneer Curry Recipe (Dhaba Style)

Method13 steps · about 45 min

1. 1

   Step 1: Mix only the marinade half teaspoon chili, half teaspoon garam masala, quarter teaspoon salt and teaspoon crushed kasuri methi (1 teaspoon). Coat the paneer (200 to 250 grams) cubes gently. Add only the separate optional splash water if too dry; cover and refrigerate until frying in step 11. Do not use gravy salt or spices here.

   Uses 200 to 250 grams Paneer (cubed, 12 to 16 pieces) · ½ teaspoon Kashmiri red chilli powder · ½ teaspoon garam masala · ¼ teaspoon salt · 1 teaspoon crushed kasuri methi (1 tablespoon dried fenugreek leaves) · optional splash only if dry paneer marinade needs moistening

   
2. 2

   Step 2: Prepare one onion supply: 1 cup finely chopped onion or ¾ cup minced/grated onion. For ready-roasted besan, set aside its 1½ tbsp. For the home-roasting alternative, dry-roast the separate 2 tbsp raw besan over low to medium heat, stirring, until aromatic and golden without tasting raw. Cool and set aside 1½ tbsp for step 7; reserve the rest for another use. Nut butter is an optional alternative, but the author gives no amount.

   Uses one cup finely chopped onions OR separate¾cupminced/grated supply · ¾cup minced/grated onions ONLY instead chopped cup · two tablespoons raw besan ONLY own-roasting route; select1½tbspafter roasting

   
3. 3

   Step 3: Heat the two tablespoons gravy oil and add bay leaf (1), cumin seeds (½ teaspoon), black and green cardamoms (2), cinnamon (1-inch piece), whole cloves (3) and dried red chilies (2).

   Uses 2 tablespoons oil ( + 1 tablespoon ghee - optional) · 1 bay leaf · ½ teaspoon cumin seeds (Jeera) · 1 black cardamom · 2 green cardamoms · 1-inch piece cinnamon · 3 cloves · 2 dried red chilies

   
4. 4

   Step 4: When the spices sizzle, add the prepared onions from step 2. Fry over medium-high heat for 4–5 minutes, stirring often.

   Uses same two tablespoons base oil and aromatic spices · one cup chopped OR¾cupminced/grated, only one supply

   
5. 5

   Step 5: Continue cooking these same onions over medium-low heat until light brown and beginning to caramelize, without burning.

   Uses same chosen onions after initial frying

6. 6

   Step 6: Reduce heat low, add the teaspoon ginger (1 teaspoon) and teaspoon garlic (1 teaspoon), and sauté about one minute until their raw smell is gone.

   Uses same onions before fresh aromatics · 1 teaspoon ginger (grated or crushed or minced) · 1 teaspoon garlic (grated or crushed or minced)

   
7. 7

   Step 7: Add the gravy chili powder, gravy garam masala (¾ to 1 teaspoon), coriander powder (1 teaspoon), roasted cumin and initial ¾ tsp gravy salt. Add 1½ tbsp ready-roasted besan or the 1½ tbsp home-roasted portion from step 2, or your chosen nut-butter alternative. Fry for 1–2 minutes until aromatic, stirring to prevent scorching. Add the optional separate 1 tbsp gravy ghee if desired.

   Uses 1½ tbsp from the 2 tbsp home-roasted besan batch · same aromatic cooked base · 1 to 1½ teaspoon Kashmiri red chilli powder · ¾ to 1 teaspoon garam masala · 1 teaspoon coriander powder · ¼ teaspoon roasted cumin powder · ¾ teaspoon salt (¼ tsp more to adjust) · 1 tbsp ghee

   
8. 8

   Step 8: Add tomatoes (1¼ cup) and cook the same onion/spice/flour mixture until thick and well combined.

   Uses same chosen besan or nut-butter route · 1¼ cup tomatoes (deseeded & chopped or grated)

   
9. 9

   Step 9: Whisk the optional 3 tbsp yogurt, malai or cultured cream. Mix 1 tbsp cooked masala from step 8 into it, then return the entire mixture to the remaining masala. Cook until traces of fat appear. If omitting this dairy enrichment, continue with the cooked masala.

   Uses same full batch; one tablespoon tempers optional dairy then returns in full · 3 tablespoons curd (yogurt or malai or cultured cream, read notes)

   
10. 10

    Step 10: Add 1½ cups gravy water and bring to a boil. Simmer covered until the onions are fully soft and traces of fat appear on the curry. Add a little extra hot water if the gravy becomes too thick. Taste and use the optional extra ¼ tsp salt or extra garam masala only if needed.

    Uses same batch after optional dairy tempering, no new flour or oil · 1½ cups water · 0.25 tsp salt · extra garam masala only to taste cooked gravy · extra hot water only if gravy needs thinning while simmering

11. 11

    Step 11: Meanwhile, heat the separate 1 tsp paneer-frying ghee in a non-stick pan. Fry the marinated paneer from step 1 briefly over medium heat, turning gently until its coating smells aromatic. Avoid over-frying.

    Uses same200–250gpaneerwithitsoriginalmarinadespices · 1 teaspoon ghee (to fry paneer)

    
12. 12

    Step 12: Add the fried paneer and its retained ghee from step 11 to the cooked gravy from step 10. Keep the gravy slightly flowing so the paneer absorbs its flavor and stays soft.

    Uses same fully cooked gravy with its selected thickener · same paneer and its one teaspoon frying fat

13. 13

    Step 13: Stir gently and simmer the assembled curry, covered, over low heat for 2 minutes. Turn off, transfer to a serving bowl and garnish with 2 tbsp coriander leaves. Serve hot; rice or flatbreads make optional accompaniments.

    Simmer covered · 2 minUses same cooked paneer and gravy · 2 tablespoons coriander leaves (to garnish)