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Secret Dhaba‑Style Paneer Curry
A rich, buttery paneer curry that mimics the smoky, tangy flavor of North‑Indian dhaba dishes – made without onion or garlic. The paneer is marinated in a spiced yogurt mixture, then simmered in a tomato‑based gravy finished with mustard oil, butter, ghee and a hint of lemon. Perfect for a hearty dinner or special occasion.
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Cost Breakdown
Critical Success Points
- • Coating the paneer evenly without breaking the cubes
- • Marinating for a full hour to develop flavor
- • Cooking the tomato until oil separates to avoid raw taste
- • Simmering paneer just enough to heat through without over‑cooking
Safety Warnings
- • Handle hot oil with care to avoid splatter
- • Mustard oil has a strong flavor; use gloves if you have skin sensitivity
- • Use a sharp knife safely when cutting paneer and tomatoes
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