Authentic Punjabi Dhaba Style Paneer CurryVeg
Experience the authentic, bold flavors of a roadside eatery with this classic Punjabi dish. This curry features succulent paneer cubes simmered in a rich, onion-tomato base, perfectly spiced with aromatic whole spices. Completely free of cream or cashews, it relies on traditional cooking techniques for a naturally velvety consistency. Serve this comforting, soul-warming delight alongside hot tandoori roti, paratha, or fragrant steamed rice for a complete meal.
Ingredients
Base Gravy:
2 tbsp Oil
1 pinch Cumin Seeds
3 slice Onion
2 Tomatoes (puréed)
1 handful Coriander Stem
20 cloves Garlic
4 inch Ginger
2 Green Chilli
to taste Salt
Water: As required
Tempering:
1 tbsp Clarified Butter (Ghee)
Bay leaves: 2
3 Green Cardamoms
1 tsp Cumin Seeds
1 Black Cardamom
2 inch Cinnamon
1 1⁄2 tbsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
2 tbsp Coriander Powder
1 tsp Spicy Red Chilli Powder
to taste Salt
1 pinch Sugar
Hot water: As required
Paneer:
300 cube Paneer
Oil: As required (for shallow frying)
Final Touch:
Roasted kasuri methi powder: 1 pinch
1 pinch Garam masala Powder (Hot Spices)
2 sliced Green Chilli
1 handful Fresh Coriander
Instructions
1
Heat 2 tablespoons of oil in a kadhai over high flame. Add a large pinch of cumin seeds and let them splutter.
2
Add the sliced onions and sauté until they turn golden brown.
3
Incorporate the tomatoes, coriander stems, garlic, ginger, green chillies, and salt. Cook for a few minutes.
4
Splash in a little hot water, cover the pan, and cook on low flame for about 10 minutes until the vegetables are soft and mushy.
5
Remove from heat, let the mixture cool, and blend into a smooth puree using water as needed.
6
In the same kadhai, heat 1 tablespoon of ghee. Add the bay leaves, green cardamom, cumin seeds, black cardamom, and cinnamon. Sauté until fragrant.
7
Pour in the prepared onion-tomato puree and stir well.
8
Add the Kashmiri red chilli powder, turmeric powder, coriander powder, and spicy red chilli powder. Cook on high flame for 8-10 minutes, stirring occasionally, until the gravy darkens and the oil/ghee begins to separate.
9
Adjust the consistency by adding hot water as desired, season with salt and a pinch of sugar, then cover and let it simmer gently on low flame.
10
Heat a little oil in a separate non-stick pan.
11
Shallow fry the paneer cubes until they turn golden on both sides to help them hold their structure in the curry.
12
Add the fried paneer cubes to the simmering gravy.
13
Finish by adding the roasted kasuri methi powder, a pinch of garam masala, sliced green chillies, and fresh chopped coriander.
14
Stir gently, let the flavors meld for a minute, and serve hot.
Nutrition Facts
4 servings per recipe
