Secret Dhaba‑Style Paneer Curry

Ingredients

• 350 g Paneer (cut into 1‑inch cubes)
• 1 cup Plain Yogurt (fresh, not sour; full‑fat for richness)
• 1 tbsp Ginger Paste (made with a pinch of cumin and a splash of water)
• 1 tbsp Green Chili Paste (blend green chilies with a pinch of cumin and water)
• 0.5 tsp Kashmiri Red Chili Powder (for color, mild heat)
• 0.25 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Garam Masala (no onion‑garlic)
• 0.25 tsp Kitchen King Masala (no onion‑garlic)
• 0.25 tsp Chat Masala (no onion‑garlic)
• 1 tbsp Kasuri Methi (dried fenugreek leaves) (crushed)
• 1 pinch Saffron Food Colour (optional, for bright orange hue)
• 1 tbsp Gram Flour (Besan) (helps bind the coating)
• 2 tbsp Mustard Oil (raw) (for marination; raw oil gives authentic flavor)
• 2 tbsp Mustard Oil (for cooking) (heated before adding spices)
• 0.5 tsp Cumin Seeds
• 1 tsp Whole Spice Mix (bay leaf, large cardamom, cloves, small cardamom, cinnamon stick, black peppercorns) (crushed together)
• 1 large Tomato (finely chopped or grated)
• 0.25 cup Tomato Puree (smooth)
• 1 tbsp Sugar (balances acidity; can replace with ketchup, honey or jaggery)
• to taste Salt
• 1 tsp Butter (adds richness at the end)
• 1 tsp Ghee (finishing fat)
• 0.5 tsp Lemon Juice (adds a bright finish)
• 2 tbsp Heavy Cream (optional, for silkier gravy)
• 1 pinch Asafoetida (Hing)

Instructions

1. Prepare the spice‑yogurt coating

   In a large mixing bowl combine the yogurt, ginger paste, green‑chili paste, Kashmiri red chili powder, turmeric, coriander powder, roasted cumin powder, garam masala, Kitchen King masala, chat masala, kasuri methi, a pinch of saffron colour, besan and raw mustard oil. Mix until smooth.

   Time: PT10M

2. Coat the paneer

   Add the paneer cubes to the bowl and gently toss so each piece is evenly coated with the yogurt‑spice mixture. Avoid breaking the cubes.

   Time: PT5M

3. Marinate

   Cover the bowl with cling film and let it rest at room temperature for 30 minutes, then transfer to the refrigerator for another 30 minutes (total 1 hour).

   Time: PT1H

4. Heat oil and temper spices

   Heat 2 tbsp mustard oil in a heavy‑bottomed pan over medium heat. Add cumin seeds and the crushed whole‑spice mix. Fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Cook tomatoes

   Add the finely chopped (or grated) tomato to the pan. Cook, stirring occasionally, until the tomato softens and the oil begins to separate, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Add second round of aromatics

   Stir in the remaining green‑chili paste, ginger paste, a pinch of red chili powder, coriander powder, garam masala, Kitchen King masala, roasted cumin powder, chat masala and a pinch of hing. Cook for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Balance acidity and sweetness

   Add salt to taste, 1 tbsp sugar (or ketchup/honey), and the tomato puree. Mix well and let the mixture simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Add marinated paneer

   Gently fold the marinated paneer (with its coating) into the gravy. Add water a little at a time to reach a medium‑thick consistency. Bring to a gentle boil, then reduce heat and simmer for 7‑8 minutes, stirring occasionally.

   Time: PT8M

   Temperature: Low‑medium heat

9. Finish with butter, ghee and lemon

   Stir in 1 tsp butter, 1 tsp ghee, the heavy cream (if using) and ½ tsp lemon juice. Cook for another 2 minutes until the butter and ghee melt and the gravy looks glossy.

   Time: PT2M

   Temperature: Low heat

10. Serve

    Transfer the paneer curry to a serving dish and garnish with a few fresh coriander leaves if desired. Serve hot with naan, roti or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

334

Protein

18 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g