Dhaba Style Paneer Curry

Are you looking for an irresistibly delicious Dhaba style paneer curry? Look no further! This easy to cook recipe is perfect for pan-frying the paneer cubes before cooking in a spicy onion tomato gravy. The spices used are guaranteed to tantalize your taste buds! Follow this video and enjoy Dhaba style paneer curry in the comfort of your own home. Try out this scrumptious paneer recipe and share it with friends and family! Bon appétit!



What is so special about dhaba style paneer curry?

Dhaba style paneer curry is a popular dish from North India. The unique blend of spices and gravy makes it irresistible! It is made with a combination of tomatoes, onions, garlic, ginger and other spices to create a delicious gravy that pairs perfectly with paneer (Indian cottage cheese). This recipe uses only fresh ingredients to create an authentic Dhaba style paneer curry that is sure to please your taste buds. Serve it with jeera rice or parathas for a truly authentic meal! Bring the flavors of Dhaba home and enjoy this delicious paneer dish today!

Enjoy the Dhaba experience without leaving the comfort of your home with this easy and delicious paneer curry recipe! Start with cubed paneer, then sauté it in oil until lightly browned. Then add onions and garlic to enhance the flavor. Finally, simmer tomatoes, ginger, chilli powder and other spices for a heavenly gravy to pour over the paneer. Enjoy this Dhaba style paneer curry with jeera rice or parathas and tantalize your taste buds! Follow this recipe for an easy and flavorful dish that will be a hit with the whole family!  Try it today, and you'll never look back!  Dhaba style



How to make Dhaba Style Paneer Curry 

  1. Start by washing the paneer cubes and set them aside. Prepare your tomatoes by scoring a cross on their top. Boil some water in a non-stick sauteuse. Add the tomatoes to the boiling water and some cashew nuts. Let it boil for 5-10 minutes. 
  2. In a cast iron kadai, add some vegetable oil and add dry spice powders to it. Stir and toast them lightly. Add the paneer cubes to the kadai and some vegetable cubes. Toss them all together till they are fully coated with the masala.  
  3. Add the whole spices inside a cast iron skillet and toast them slightly. Once toasted and aromatic, grind them to a fine powder.
  4. In a cast iron Dutch oven, add some vegetable oil and chopped onions, green chillies and ginger garlic paste. Saute till everything is nice and cooked. Add the ground masala into the utensil and mix that as well.   
  5. Take the boiled tomatoes and remove their peel. Blend the tomatoes and cashews into a fine paste and strain it. Add the strained paste back to the onion masala and mix together.  
  6. Add the masala paneer into the Dutch oven, with some fresh cream and kasuri methi. Mix it all together and serve it hot with some freshly made paratha. 

Expert Tips

  1. Do not cut the paneer too big or they would be difficult to incorporate.
  2. Do not over boil the tomatoes or they will start to disintegrate.
  3. Add the gravy to the masala only once the onions are fully cooked.

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