Dhaba Style Paneer butter Masala CurryVeg

1

Combine the fresh paneer cubes in a bowl with turmeric powder, chili powder, pepper powder, and salt. Mix gently until all pieces are well-coated and let them sit for a few minutes.

2

Heat oil and ghee in a kadai over medium heat. Once hot, add whole spices: cinnamon, green and black cardamom, cloves, star anise, shahi jeera, and bay leaf. Sauté briefly until fragrant.

3

Add the finely chopped onions to the pan and cook until they turn a nice golden brown color. Stir in the garlic paste and ginger paste, cooking until the raw smell disappears.

4

Lower the flame and add the spice powders: turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and besan (gram flour). Add salt and mix well, cooking the spices for a few seconds to toast them without burning

5

Pour in the tomato puree. Cook the mixture until the raw smell of the tomatoes fades, the gravy thickens, and the oil begins to separate from the sides.

6

Stir in the whisked curd, garam masala powder, and sugar to balance the flavors. Add water to achieve your desired gravy consistency and let it simmer for about five minutes.

7

While the gravy simmers, heat a little ghee or oil in a separate pan and lightly roast the marinated paneer cubes until golden. Remove from the heat and set aside.

8

Once the gravy is rich and the oil has separated, add kasuri methi, green chilies, ginger juliennes, and a generous amount of chopped coriander leaves. Gently fold in the roasted paneer cubes.

9

Let the curry simmer for a few more minutes on low heat to allow the flavors to meld. Serve hot with naan, roti, or your choice of flatbread.