chefadora

Dhaba Style Paneer Curry

User profile image
Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarian

Paneer Curry or Quick Paneer Sabzi is a simple yet delicious dish made with soft paneer cubes simmered in a tangy and spicy onion-tomato gravy. This versatile curry pairs wonderfully with a variety of Indian flatbreads like roti, chapati, and naan. It also complements flavored rice dishes such as jeera...

Prep Time
15min
Cook Time
20min
Total Time
35min
Dhaba Style Paneer Curry recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

For Paneer Marination

  • 20
    cube paneer
  • 1/4tsp
    turmeric
  • 1/2tsp
    chilli powder
  • 1/2tsp
    ginger garlic paste
  • 1/4tsp
    salt
  • 3tsp
    oil

For Dhaba style Paneer Curry

  • 1tbsp
    ghee
  • 2tbsp
    oil
  • 1tsp
    cumin
  • 1piece
    bay leaf
  • 1piece
    black cardamom pod
  • 1in
    cinnamon
  • 2piece
    cardamom pod
  • 4clove
    cloves
  • 1piece
    onion, finely chopped
  • 1tsp
    ginger garlic paste
  • 1/4tsp
    turmeric
  • 1tsp
    chilli powder
  • 1tsp
    coriander powder
  • 1/2tsp
    cumin powder
  • 1/2tsp
    garam masala
  • 1tsp
    salt
  • 2
    large tomatoes puree
  • 1/2cup
    curd
  • 1cup
    water
  • 1tsp
    kasuri methi, crushed
  • 1
    Green chilli(slit)
  • pinch
    a of sugar
  • 2tbsp
    coriander, finely chopped

How to make Dhaba Style Paneer Curry

Paneer Marination

  1. In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt.

    Step 1.1: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.2: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.3: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.4: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.5: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.6: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.7: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.8: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt
    Step 1.9: In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt

  2. Mix well, combining all the spices.

    Step 1.1: Mix well, combining all the spices

  3. Cover and rest for 10 minutes or more for marination.

    Step 1.1: Cover and rest for 10 minutes or more for marination

  4. Heat oil and sauté marinated paneer. Do not overcook the paneer as it turns rubbery. Keep aside.

    Step 1.1: Heat oil and sauté marinated paneer
    Step 1.2: Heat oil and sauté marinated paneer
    Step 1.3: Heat oil and sauté marinated paneer
    Step 1.4: Heat oil and sauté marinated paneer
    Step 1.5: Heat oil and sauté marinated paneer
    Step 1.6: Heat oil and sauté marinated paneer

Curry Preparation

  1. In a large kadai, heat ghee and oil.

    Step 2.1: In a large kadai, heat ghee and oil
    Step 2.2: In a large kadai, heat ghee and oil
    Step 2.3: In a large kadai, heat ghee and oil
    Step 2.4: In a large kadai, heat ghee and oil

  2. Add cumin, bay leaf, black cardamom pod, cinnamon, cardamom pods, and cloves.

    Step 2.1: Add cumin, bay leaf, black cardamom pod, cinnamon, cardamom pods, and cloves
    Step 2.2: Add cumin, bay leaf, black cardamom pod, cinnamon, cardamom pods, and cloves
    Step 2.3: Add cumin, bay leaf, black cardamom pod, cinnamon, cardamom pods, and cloves
    Step 2.4: Add cumin, bay leaf, black cardamom pod, cinnamon, cardamom pods, and cloves

  3. Sauté on low flame until the spices turn aromatic.

    Step 2.1: Sauté on low flame until the spices turn aromatic

  4. Add onion and ginger garlic paste. Sauté until the onions change color.

    Step 2.1: Add onion and ginger garlic paste
    Step 2.2: Add onion and ginger garlic paste
    Step 2.3: Add onion and ginger garlic paste
    Step 2.4: Add onion and ginger garlic paste
    Step 2.5: Add onion and ginger garlic paste
    Step 2.6: Add onion and ginger garlic paste

  5. Add tomato puree and mix well. Cover and cook for 10 minutes or until the oil separates.

    Step 2.1: Add tomato puree and mix well
    Step 2.2: Add tomato puree and mix well
    Step 2.3: Add tomato puree and mix well
    Step 2.4: Add tomato puree and mix well
    Step 2.5: Add tomato puree and mix well
    Step 2.6: Add tomato puree and mix well
    Step 2.7: Add tomato puree and mix well
    • Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
    Step 2.1: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.2: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.3: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.4: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.5: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.6: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.7: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.8: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt
    Step 2.9: * Furthermore keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt

  7. Keeping the flame on low, add curd and stir continuously. Keep cooking until the curd is well combined. there is no curd visible now. Right consistency

    Step 2.1: Keeping the flame on low, add curd and stir continuously
    Step 2.2: Keeping the flame on low, add curd and stir continuously
    Step 2.3: Keeping the flame on low, add curd and stir continuously
    Step 2.4: Keeping the flame on low, add curd and stir continuously

  8. Add water and mix well, adjusting the consistency as required.

    Step 2.1: Add water and mix well, adjusting the consistency as required
    Step 2.2: Add water and mix well, adjusting the consistency as required

  9. Add cooked paneer and mix well. Cover and simmer for 5 minutes or until the flavors are well absorbed.

    Step 2.1: Add cooked paneer and mix well
    Step 2.2: Add cooked paneer and mix well
    Step 2.3: Add cooked paneer and mix well
    Step 2.4: Add cooked paneer and mix well
    Step 2.5: Add cooked paneer and mix well
    Step 2.6: Add cooked paneer and mix well

  10. Add slit Green Chilli, kasuri methi, and coriander. Mix well.

    Step 2.1: Add slit Green Chilli, kasuri methi, and coriander
    Step 2.2: Add slit Green Chilli, kasuri methi, and coriander
    Step 2.3: Add slit Green Chilli, kasuri methi, and coriander
    Step 2.4: Add slit Green Chilli, kasuri methi, and coriander
    Step 2.5: Add slit Green Chilli, kasuri methi, and coriander
    Step 2.6: Add slit Green Chilli, kasuri methi, and coriander

  11. add a pinch of Sugar to balance the tanginess. Its completely optional

    Step 2.1: add a pinch of Sugar to balance the tanginess

  12. Enjoy paneer ki sabji with roti or rice.

    Step 2.1: Enjoy paneer ki sabji with roti or rice

Tips & Tricks

  1. It is best to use fresh and moist paneer for all curries. It helps to absorb the curry flavor and improves the taste.

  2. Mild to sour curd works well in this curry.

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

chefadora
© 2024 Chefadora Pty Ltd, All Rights Reserved
About Us
What’s Chefadora?Our MissionHelp Centre
Explore
HomeOur BlogsSearchAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy