Dhaba Style Paneer (Rustic Style Cottage Cheese Curry)

Ingredients (Serves 2 – 4)

• 2 tablespoons ghee/clarified butter
• 1 tablespoon oil
• 1 bay leaf/tej patta
• ½ inch cinnamon stick / dalchini
• 1 large onion, cut in 1/2inch cubes
• 2 large/3 medium tomatoes, pureed with 1inch piece of ginger, 1 green chilli, half an onion & 4 garlic cloves in a blender
• 1 green capsicum, cut in ½ inch cubes(optional)
• ½ cup slightly sour yoghurt/dahi, beaten lightly (or lime juice)
• 1 tablespoon gram flour/besan(for thickening)
• Water as required
• 200 gms paneer/cottage cheese, cut in cubes
• 2 tablespoons fresh coriander leaves, chopped(garnish)

Spices

• ½ teaspoon turmeric powder/haldi
• 1.5 teaspoons coriander powder/dhania
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon cumin powder/jeera powder
• ¼ teaspoon garam masala (recipe mentioned in my blog)
• ½ teaspoon kasuri methi / dry fenugreek leaves, crushed
• 1 teaspoon sugar
• Salt to taste

P.S. For those who are vegan or lactose intolerant, you can replace the paneer with tofu and the beaten yoghurt with 1 teaspoon of lime juice at the end of the recipe.

Procedure

1. In a heavy bottom pan or kadhai, heat 2 tablespoons ghee & lightly saute the onion & capsicum cubes until partially cooked & keep aside.
2. In the same kadhai, add the oil & once hot, add the bay leaf & cinnamon stick & stir on a medium flame till the spices let off an aroma & start to darken.
3. Add the tomato ginger-garlic-green chilli puree and saute well on a medium flame for about 3-4 minutes.
4. Add the spices now namely, salt, turmeric, red chilli powder, coriander powder & cumin powder and on a low flame, stir continuously for another minute until well blended.
5. Now add the beaten yoghurt a little at a time on a medium flame & stir, keeping the flame on low. Cover with a lid & allow the gravy to boil for 2-3 minutes.
6. Add in the garam masala, 1 teaspoon sugar and kasuri methi & also the sauteed onion, capsicum & paneer cubes, gently mixing them into the gravy. Check your spices & salt at this time.
7. Finally, mix the gram flour with half a cup of water creating a smooth paste (removing all the lumps) and keeping a low flame, add it to your gravy, stirring well.
8. Cover & cook it for 4-5 minutes allowing it to thicken.
9. This step is important else you will taste raw gram flour. Serve your authentic Dhaba style paneer with methi parathas or plain rotis.
10. A few slices of raw onion & lime will complete your finger licking meal!

Making of Dhaba Style Paneer