Dhaba Style Paneer

Paneer is a classic Indian sabzi (vegetable) which is perfect to accompany an Indian meal. It is extremely versatile and can be cooked in many styles and many masalas. This dhaba style however is my favourite in terms of the intense flavour provided. Dhabas are roadside food stalls typically found on highways across India. Their food is known for its rustic richness because they use larger amount of butter and oil and also whole spices. Since these dhaba’s did not have easy access to electricity they were not able to use mixers, grinder or refrigerator to prepare or store the ingredients. That is why dhaba style food usually involves cooking the ingredients very well, so that they can be stored for longer periods at room temperature.

Paneer is cottage cheese and is very good in holding and soaking in flavours. It has a crumbly texture of its own and melts in the mouth, without being too creamy. However, the standout elements of the dish is the spices we use in both the ground spice mix and the whole spice mix. Both of these are packed with Indian spices and infuse the paneer with so much intense flavour, it makes the dish divine. Each of the spices individually are crucial to the dish and provide their own unique taste, and help balance each other out.

It is extremely aromatic and flavourful and as soon as it is put on the table, it is the first thing to disappear. A paneer dish is a must have in any North Indian meal, and this recipe is likely to become a new favourite style in your household.

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Helpful Tips and Tricks for making Dhaba Style Paneer:

• Usually dhaba style have big chunks of paneer, so use homemade paneer or soft and moist paneer so that it absorbs all the flavours and gives a better texture. The paneer is usually fried but I prefer to use fresh paneer. If you are planning on frying the paneer, fry on high flame for 1-2 minutes and then store it in some salted water. It helps increase the life of paneer.
• Cook the onions, curd and tomatoes very well, else the curry will not get the taste and flavours you are after and may get the taste of raw onions and curd.
• Add salt when you add tomatoes as it helps deepens the flavour and the salt is also drawing water out, intensifying the fruits natural flavours.

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Dhaba Style Paneer

Serves: 6 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 300 grams paneer, cut into cubes
• 200 grams onions, finely chopped
• 200 grams tomatoes, grated
• 1/2 cup yoghurt, strained 
• 2 tbsp ghee
• 2 tbsp oil
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric paste
• 1.5 tsp salt
• 1.5 tbsp kasturi mehti
• 1 tsp garam masala
• 1/2 tbsp butter (optional)

For Ground-mix Dry Spices:

• 2 tsp coriander powder
• 1/2 tsp roasted jeera powder
• 2 tsp red chilli powder
• 2 tsp roasted gram flour

Whole Spice Mix:

• 4 black peppercorns
• 3-4 cloves 
• 2-3 green cardamom
• 1 black cardamom
• 1 bay leaf
• 1 cinnamon stick
• 2 dried red chillies

method

1. In a large frying pan add the 2 tbsp of oil and fry the paneer until light brown, remove and put them in some salted water and keep aside. 
2. In the same pan add all the whole spices and dry roast until they are aromatic. Add 2 tbsp ghee, when spices sizzle add the chopped onions and sauté for 8-10 minutes. Add the turmeric powder and ginger-garlic paste. Cook till golden brown.
3. Add the strained yoghurt and cook until the oil separates and the yoghurt starts to stick to the bottom of the pan, will take about 5-6 minutes. 
4. Add the grated tomatoes and salt, and cook on a medium to low heat till the oil once again separates, this should take roughly 8-10 minutes. Then add the ground spices mix and sauté for a minute. 
5. Add 1/4 cup of water and bring to a boil.
6. Drain the paneer and toss into the gravy and cover with the lid and cook on a very low flame for 7-8 minutes. 
7. Add the Kasturi mehti, garam masala and 1/2 tbsp of butter. Mix well and serve hot with roti or naan.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!