Paneer Curry (Dhaba Style)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Mix the salt and spices from the marinade in a bowl. Add the paneer cubes and coat gently; if too dry, add a splash of water. Set aside.
2. Finely chop the onions or mince them in a food processor. Start cooking them while you prep the other ingredients.
3. Heat the oil in a pan and add the whole spices: bay leaf, black cardamom, green cardamoms, dried red chillies, cumin seeds, cinnamon and cloves.
4. When they sizzle, add the onions and stir-fry on medium-high heat for 4-5 minutes, stirring often.
5. Reduce to medium-low heat and cook until the onions turn light brown and caramelised but not burnt.
6. Lower the heat, stir in the ginger and garlic, and sauté for about 1 minute until the raw smell is gone.
7. Stir in the dry spices, roasted besan and salt. Fry for 1-2 minutes until aromatic. Add ghee here if you like.
8. Add the chopped or grated tomatoes and cook until the masala blends well and thickens.
9. Mix 1 tablespoon of this onion masala into the whisked yogurt or cultured cream, then pour it into the pan. Cook until oil separates from the masala.
10. Add 1½ cups water and bring to a boil on high heat. Reduce the heat, cover and cook until oil shows on top of the curry. Adjust salt and garam masala to taste.
11. Heat 1 teaspoon ghee in a non-stick pan, add the paneer and coat it with the ghee. Fry on medium heat for a few minutes, stirring, without overfrying.
12. Add the paneer and any ghee to the curry. The curry should be slightly runny, not thick.
13. Stir gently, cover and cook on low heat for 2 minutes. Transfer to a bowl and garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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