Dhaba-Style Paneer Curry

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Step 1

Roast coriander, cumin, pepper, cloves, cardamom, cinnamon, and fennel until fragrant. Cool and grind to a fine powder.

Step 2

Mix paneer with chilli powder, turmeric, garam masala, ginger garlic paste, salt, and butter. Coat well and rest 10 minutes.

Step 3

Heat a pan and sauté the marinated paneer until lightly golden. Remove and set aside.

Step 4

Heat butter and oil in the same pan. Add onion and fry until golden.

Step 5

Add ginger garlic paste and sauté until the smell goes.

Step 6

Add turmeric, chilli powder, and salt. Mix well.

Step 7

Add tomatoes and cook until soft and the oil separates.

Step 8

Lower the heat. Add whisked curd slowly, stirring continuously so it doesn’t split.

Step 9

Add coconut milk and water. Mix gently and simmer for 4–5 minutes.

Step 10

Add the dhaba masala powder and cook 2 minutes.

Step 11

Add paneer and let it simmer 3–4 minutes so it absorbs the flavour.

Step 12

Add kasuri methi, garam masala, and a pinch or two of sugar. Stir lightly.

Step 13

Turn off heat and add coriander.