Paneer Curry (Dhaba Style)
Paneer curry made in dhaba style is a delight to the taste buds. Flavorsome & delicious curry in which spiced paneer is briefly simmered.
- Total time
- 45 min
- Active time
- 15 min
- Yield
- 3
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Kasuri Methi
1 teaspoon crushed kasuri methi ((1 tablespoon dried fenugreek leaves))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Oil
2 tablespoons oil (( + 1 tablespoon ghee - optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Onion
1 cup onions ((fine chopped or ¾ cup minced or grated onions, read notes))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger
1 teaspoon ginger (grated or crushed or minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Garlic
1 teaspoon garlic (grated or crushed or minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Tomatoes
1¼ cup tomatoes (deseeded & chopped or grated)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
To make the curry, you will need the following ingredients to be chopped. Once you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest. This save some time. 1 cup fine chopped onions (or ¾ cup minced or grated onions, 1 large onion) 1¼ cup ripe tomatoes (deseeded & chopped or grated, 3 medium, if needed peeled) 1 teaspoon grated ginger or crushed or minced (¾ to 1 inch) 1 teaspoon grated garlic or crushed or minced (3 cloves)
Image detailspaneer marinadeSwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Visual cue
Once you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest.
Checks2
Visual cueInfoVisualOnce you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest.
Expected state: Once you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest.
HoldingMain recipeSource holding instruction
To make the curry, you will need the following ingredients to be chopped. Once you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest. This save some time. 1 cup fine chopped onions (or ¾ cup minced or grated onions, 1 large onion) 1¼ cup ripe tomatoes (deseeded & chopped or grated, 3 medium, if needed peeled) 1 teaspoon grated ginger or crushed or minced (¾ to 1 inch) 1 teaspoon grated garlic or crushed or minced (3 cloves)
Inputs and tools5
Uses
- 3 cloves
- 1 cup onions ((fine chopped or ¾ cup minced or grated onions, read notes))
- 1 teaspoon ginger (grated or crushed or minced)
- 1 teaspoon garlic (grated or crushed or minced)
- 1¼ cup tomatoes (deseeded & chopped or grated)
Why and source
This step has reviewed source-backed guidance.
Step 2
Here are the whole and ground spices required. 1 Indian bay leaf 2 dried red chilies 1 inch Ceylon cinnamon piece 2 green cardamoms black cardamom ½ teaspoon cumin seeds 1 to 1½ teaspoon Kashmiri red chilli powder 1 teaspoon coriander powder ¼ teaspoon cumin powder ¾ to 1 teaspoon garam masala 1½ tablespoon roasted besan (roasted gram flour or sub with nut butter) ¾ teaspoon salt (more to taste) To make the roasted gram flour you will roast 2 tablespoons besan in a small pan on a low to medium heat until aromatic and nutty. It should not taste raw. Cool it completely. You will use only 1½ from this.
medium heatStep 3
To another bowl, add ½ teaspoon Kashmiri red chilli powder ½ teaspoon garam masala ¼ teaspoon salt 1 teaspoon crushed kasuri methi (1 tablespoon dried fenugreek leaves) Mix them well. Add 200 to 250 grams paneer cubes (12 to 16 pieces).
Image detailssizzle whole spices in oilSwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Inputs and tools3
Uses
- 200 to 250 grams Paneer ((cubed, 12 to 16 pieces))
- 1 teaspoon crushed kasuri methi ((1 tablespoon dried fenugreek leaves))
- 2 tablespoons coriander leaves ((to garnish))
Step 4
Coat the paneer with the ground spices. Keep aside to marinate until needed.
Image detailssaute onions for currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Visual cue
until needed.
Checks1
Visual cueInfoVisualuntil needed.
Expected state: until needed.
Why and source
This step has reviewed source-backed guidance.
Step 5
If you don’t want to use yogurt, you may leave out but it adds some richness and flavor to the curry. You will use either 3 tablespoons Dahi/yogurt (or homemade malai or cultured cream). Cultured cream is the same you get over the full fat dahi made from non-homogenized milk. Make sure it is not sour. You will add that to a bowl and whisk well with a fork.
Step 6
Pour 2 tablespoons oil to a pan and heat it. Add the whole spices and let them sizzle.
Image detailssaute ginger garlic for paneer currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Inputs and tools1
Uses
- 2 tablespoons oil (( + 1 tablespoon ghee - optional))
Step 7
Add the chopped onions and saute on a medium to high heat for 4 to 5 mins. After that reduce the flame and cook on a low heat until light brown and begin to caramelize.
high heat
Image detailsadd spices and besan for paneer currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference 
Image detailsroasted spices for currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Visual cue
until light brown and begin to caramelize.
Checks2
Visual cueInfoVisualuntil light brown and begin to caramelize.
Expected state: until light brown and begin to caramelize.
TimingInfoTimingfor 4 to 5 mins
Target: 4-5 minute
Expected state: Add the chopped onions and saute on a medium to high heat for 4 to 5 mins.
Why and source
This step has reviewed source-backed guidance.
Step 8
Reduce the heat to lowest. Add the ginger garlic and saute for a minute.
Step 9
Add all the ground spices, ¾ teaspoon salt and besan.
Image detailsstir in onion tomato curry base in yogurtSwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference 
Image detailscook the yogurt in the currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Show 1 more media item
Image detailsonion tomato curry base to make paneer currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Step 10
Stir and fry without burning for a minute or
Image detailspour waterSwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference 
Image detailssimmer currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Step 11
At this stage you will see the pan being too dry. If you want you may add 1 tablespoon ghee. I use it.
Image detailsfry paneerSwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Inputs and tools1
Uses
- 1 teaspoon ghee ((to fry paneer))
Step 12
Stir in the tomatoes and increase the heat. Cook until the tomatoes break down and thicken.
Image detailsadd fried paneer in ghee to the currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Visual cue
until the tomatoes break down and thicken.
Checks1
Visual cueInfoVisualuntil the tomatoes break down and thicken.
Expected state: until the tomatoes break down and thicken.
Why and source
This step has reviewed source-backed guidance.
Step 13
Take a spoon of this onion tomato base and stir into the whisked yogurt or cream.
Image detailssimmer currySwasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference 
Image detailsgarnish with coriander leaves.Swasthis Recipes · Paneer Curry Recipe (Dhaba Style)Dev reference Step 14
Pour that into the pan.
Step 15
Mix well and cook on a low to medium heat until the masala turns aromatic. You will see traces of oil getting separated from the curry, meaning it is cooked well.
medium heatStep 16
Pour water and bring it to a rolling boil. You will need 1 to 1½ cups water depending on the kind of onions and tomatoes. I use 1½ cups.
Step 17
Cover and cook on a medium heat until the onions are completely soft and you see traces of oil on top. As it cooks if needed pour more hot water.
medium heatStep 18
Meanwhile, pour 1 teaspoon ghee to a non-stick pan and heat it. Place the paneer cubes and fry them on a medium heat turning the pieces to the other side. Do not over fry, they just need a few minutes. Turn off when the masala dries up a bit.
medium heatStep 19
When the curry is done, you will see traces of oil on top. Before you add the paneer make sure the curry is a bit flowy or runny (Check video). If it is too thick paneer won’t absorb the flavors. Taste test the curry and add more salt and garam masala if required. Then add the paneer along with the ghee.
Step 20
Mix well. Cover and cook just for 2 mins. Turn off the heat.
Step 21
Garnish Paneer Curry with coriander leaves. This is the consistency of the curry after it cools down slightly. Serve Paneer Curry with plain rice. You can also serve with Jeera rice or ghee rice. Butter Naan, Chapati, Tandoori Roti, paratha also go well.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Pro Tips
Make sure your besan is well roasted before using in the recipe.
Dhaba curries are mostly made with grated or minced onions. However I’m not a fan of the grated and minced onions as you need to saute the onions non-stop else they will burn. Also I feel the entire task too labor intensive & requires more oil to saute them. If you want you may use them grated but use more oil. I prefer to peel, deseed and then fine chop the tomatoes. If you want you may simply puree them or grate as is with the skin on and seeds. Do not add more ghee to fry the paneer as it brings out all the spices to the ghee and burn easily. This is not a toddler or kids’ friendly recipe due to the spice level.
Notes
Gram Flour: On a medium heat dry roast 2 tablespoons gram flour until aromatic.
The color of the flour will change to deep golden color. It should not taste raw. You can do this ahead, cool and store in a glass container for a few months. Onions: You may grate the onions if you want however I prefer to fine chop or mince. The difference is that grated onions require constant stirring while frying/sauteing. With minced and chopped onions, you can stir only as needed. Tomatoes: I prefer to peel and deseed the tomatoes. A lot of times the seeds are going to make the dish sour. Yogurt or cultured cream: Avoid using sour yogurt.
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Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3
Garnish
Source step 21 creates or uses garnish.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Gram Flour: On a medium heat dry roast 2 tablespoons gram flour until aromatic.
Gram Flour: On a medium heat dry roast 2 tablespoons gram flour until aromatic. The color of the flour will change to deep golden color. It should not taste raw. You can do this ahead, cool and store in a glass container for a few months.
Onions: You may grate the onions if you want however I prefer to fine chop or mince.
Onions: You may grate the onions if you want however I prefer to fine chop or mince. The difference is that grated onions require constant stirring while frying/sauteing. With minced and chopped onions, you can stir only as needed.
Tomatoes: I prefer to peel and deseed the tomatoes.
Tomatoes: I prefer to peel and deseed the tomatoes. It is up to you. A lot of times the seeds are going to make the dish sour.
Yogurt or cultured cream: Avoid using sour yogurt.
Yogurt or cultured cream: Avoid using sour yogurt. You can use yogurt or homemade malai or cultured cream i.e cream that comes on top of your homemade curd (made with non-homogenized milk).
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Paneer Curry Recipe (Dhaba Style)
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