Dhaba Style Paneer butter Masala CurryVeg
Enjoy the rich, authentic taste of Dhaba Style Paneer Curry right at home! This flavorful, spicy dish features tender paneer cubes simmered in a thick, aromatic gravy made with freshly ground spices, onions, tomatoes, and a touch of whisked curd. Perfect for a hearty meal, it pairs beautifully with soft naan, roti, or phulkas. Follow this simple, step-by-step recipe to recreate that classic highway-side restaurant experience and impress your family and friends.
Ingredients
400 grams of fresh paneer (cubs)
pinch Turmeric Powder
1 tsp of chili powder
1 tsp Pepper Powder
1 tsp Salt
2 tbsp Oil
1 tbsp Clarified Butter (Ghee)
small Cinnamon
2 number of Green and black cardamom
as needed Cloves
small Star Anise
1 tsp of shahi jeera
2 no. Bay Leaf
2 large Onion (finely chopped)
1 tsp Garlic Paste
1 tsp Ginger Paste
6 large Tomatoes (puréed)
1 tbsp of whisked curd
1 cup Water
2 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
2 tsp Beans
1 tsp Garam masala Powder (Hot Spices)
1 tsp Sugar
Kasuri methi to test
few Green Chilli
few Ginger (julienned)
For garnishing Coriander Leaves (chopped)
1 cup Fresh Cream
1 tbsp Cashew Nuts
Instructions
1
Combine the fresh paneer cubes in a bowl with turmeric powder, chili powder, pepper powder, and salt. Mix gently until all pieces are well-coated and let them sit for a few minutes.
2
Heat oil and ghee in a kadai over medium heat. Once hot, add whole spices: cinnamon, green and black cardamom, cloves, star anise, shahi jeera, and bay leaf. Sauté briefly until fragrant.
3
Add the finely chopped onions to the pan and cook until they turn a nice golden brown color. Stir in the garlic paste and ginger paste, cooking until the raw smell disappears.
4
Lower the flame and add the spice powders: turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and besan (gram flour). Add salt and mix well, cooking the spices for a few seconds to toast them without burning
5
Pour in the tomato puree. Cook the mixture until the raw smell of the tomatoes fades, the gravy thickens, and the oil begins to separate from the sides.
6
Stir in the whisked curd, garam masala powder, and sugar to balance the flavors. Add water to achieve your desired gravy consistency and let it simmer for about five minutes.
7
While the gravy simmers, heat a little ghee or oil in a separate pan and lightly roast the marinated paneer cubes until golden. Remove from the heat and set aside.
8
Once the gravy is rich and the oil has separated, add kasuri methi, green chilies, ginger juliennes, and a generous amount of chopped coriander leaves. Gently fold in the roasted paneer cubes.
9
Let the curry simmer for a few more minutes on low heat to allow the flavors to meld. Serve hot with naan, roti, or your choice of flatbread.
