Paneer Curry (Dhaba Style)
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Steps as written in the recipe card.
Ingredient prep checklist
- Kasuri Methi: 1 teaspoon crushed kasuri methi ((1 tablespoon dried fenugreek leaves))
- Oil: 2 tablespoons oil (( + 1 tablespoon ghee - optional))
- Onion: 1 cup onions ((fine chopped or ¾ cup minced or grated onions, read notes))
- Ginger: 1 teaspoon ginger (grated or crushed or minced)
- Garlic: 1 teaspoon garlic (grated or crushed or minced)
- Tomatoes: 1¼ cup tomatoes (deseeded & chopped or grated)
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)
Visual cue
Once you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest.
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Once you are done with the onion chopping, you can start cooking the dish right away while you prepare the rest.
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Source 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)
Source
Paneer Curry Recipe (Dhaba Style)
References
This step 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)
Full ingredient reference
- 200 to 250 grams Paneer ((cubed, 12 to 16 pieces))
- ½ teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala
- ¼ teaspoon salt
- 1 teaspoon crushed kasuri methi ((1 tablespoon dried fenugreek leaves))
- 2 tablespoons oil (( + 1 tablespoon ghee - optional))
- 1 teaspoon ghee ((to fry paneer))
- 1 bay leaf
- ½ teaspoon cumin seeds ((Jeera))
- 1 black cardamom
- 2 green cardamoms
- 1 inch cinnamon (piece)
- 3 cloves
- 2 dried red chilies
- 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)
- 1 to 1½ teaspoon Kashmiri red chilli powder
- ¾ to 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ¼ teaspoon roasted cumin powder
- 1½ tablespoon roasted besan ((roasted gram flour, or use nut butter, read notes))
- 3 tablespoons curd ((yogurt or malai or cultured cream, read notes))
- 1½ cups water
- ¾ teaspoon salt ((¼ tsp more to adjust))
- 2 tablespoons coriander leaves ((to garnish))