Paneer Curry or Quick Paneer Sabzi is a simple yet delicious dish made with soft paneer cubes simmered in a tangy and spicy onion-tomato gravy. This versatile curry pairs wonderfully with a variety of Indian flatbreads like roti, chapati, and naan. It also complements flavored rice dishes such as jeera rice, pulao, or even fried rice, making it an all-rounder for meals.
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In a large bowl, take paneer cubes, turmeric, chilli powder, ginger garlic paste, and salt.
Mix well, combining all the spices.
Cover and rest for 10 minutes or more for marination.
Heat oil and sauté marinated paneer. Do not overcook the paneer as it turns rubbery. Keep aside.
In a large kadai, heat ghee and oil.
Add cumin, bay leaf, black cardamom pod, cinnamon, cardamom pods, and cloves.
Sauté on low flame until the spices turn aromatic.
Add onion and ginger garlic paste. Sauté until the onions change color.
Add tomato puree and mix well. Cover and cook for 10 minutes or until the oil separates.
Keeping the flame on low, add curd and stir continuously. Keep cooking until the curd is well combined. there is no curd visible now. Right consistency
Add water and mix well, adjusting the consistency as required.
Add cooked paneer and mix well. Cover and simmer for 5 minutes or until the flavors are well absorbed.
Add slit Green Chilli, kasuri methi, and coriander. Mix well.
add a pinch of Sugar to balance the tanginess. Its completely optional
Enjoy paneer ki sabji with roti or rice.
It is best to use fresh and moist paneer for all curries. It helps to absorb the curry flavor and improves the taste.
Mild to sour curd works well in this curry.
How do I make Dhaba Style Paneer Curry step by step?
To make Dhaba Style Paneer Curry, start by marinating paneer cubes with turmeric, chili powder, ginger garlic paste, and salt for at least 10 minutes. Sauté the marinated paneer in oil until lightly golden, then set aside. In a kadai, heat ghee and oil, add whole spices like cumin, bay leaf, and cardamom, and sauté until aromatic. Next, add chopped onions and ginger garlic paste, cooking until the onions change color. Stir in tomato puree and let it cook until the oil separates. Add the remaining spices, curd, and water, then mix in the sautéed paneer. Simmer for 5 minutes, add kasuri methi and coriander, and serve hot with roti or rice.
Is Dhaba Style Paneer Curry suitable for vegetarians?
Yes, Dhaba Style Paneer Curry is a vegetarian dish made primarily with paneer, which is a type of cheese. It is perfect for vegetarians looking for a hearty and flavorful meal. Additionally, it can be enjoyed with various Indian breads or rice dishes.
What can I substitute for paneer in this curry recipe?
If you're looking for a substitute for paneer in Dhaba Style Paneer Curry, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will absorb the flavors of the curry well, but keep in mind that the taste will vary slightly.
How should I store leftover Dhaba Style Paneer Curry?
To store leftover Dhaba Style Paneer Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the curry's consistency and heat it gently on the stove or in the microwave.
What dishes pair well with Dhaba Style Paneer Curry?
Dhaba Style Paneer Curry pairs wonderfully with various Indian flatbreads such as roti, chapati, or naan. It also complements flavored rice dishes like jeera rice, pulao, or even fried rice, making it a versatile choice for any meal.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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