Dhaba style Paneer

By Ranveer Brar · 30 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a handi. Add the onion and green chillies and cook for 2-3 minutes.
2. Add the ginger garlic paste, chopped tomatoes, beaten curd, coriander powder, turmeric, degi red chilli powder and cumin powder. Cook for 4-5 minutes.
3. Stir in the tomato puree and the julienned ginger. Cook until oil separates from the masala.
4. Add 1 cup water, salt to taste, sugar and the second cup of water. Simmer for a while.
5. Stir in the fresh cream and the sauteed paneer and vegetables. Cook for another 4-5 minutes.
6. Transfer to a serving dish and garnish with cream, crushed dry fenugreek leaves and a coriander sprig. Serve hot with roti or naan.
7. For the paneer: heat 2 tbsp oil in a pan and fry the 800 g paneer cubes on all sides until light brown.
8. Add the onion, capsicum, tomatoes, degi red chilli powder, salt, crushed dry fenugreek leaves and tender coriander stems. Toss on high flame for 2-3 minutes, then turn off the heat and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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