The specialty of the Dhaba Style cooking is their unique style of cooking with very easily available ingredients at home and everything cooked very well in a dollop of ghee/butter. And of course, the rich, SPICY and the finger licking taste. 🙂 For me, nothing matches the taste of the dhaba food.
This Dhaba Paneer recipe is one of the mouthwatering recipes of paneer. The use of roasted dry spices powder in this curry enhances the flavor and took it to another level. It tastes much better when you use homemade fresh paneer. If you have store-bought paneer then keep it in a bowl full of salted warm water for 30mins and then use it in the curry. And don’t forget to dry roast the spices powder to give a nice flavor.
This spicy finger-licking Paneer dish tastes best with Roti, Naan, or Jeera Rice. Serve some vinegar onion on the side and enjoy the Dhaba Style Paneer once in a month. 😀 And have a glass full of Buttermilk after this heavenly meal to digest your food. 😀 This is a must try recipe for dhaba food lovers. Even if you are not a dhaba food lover still try this recipe and I am sure you will be going to love this Paneer dish.
- 500Gms Paneer, cut into cubes
- ½ Cup capsicum, cut into cubes
- 2 Cups onion, finely chopped
- ½ Cup tomato, finely chopped
- 2 Bay leaves
- 3-4 Dry red chilies
- 1-inch cinnamon stick
- 1 Tsp cumin seeds
- ½ Tsp black peppercorns
- 2 Black cardamoms
- 2-3 Green cardamoms
- ¼ Cup thick curd
- 1 Tbsp roasted coriander powder
- 1 Tsp roasted cumin powder
- 1 Tbsp roasted red chili powder
- ½ Tsp kashmiri red chili powder
- ½ Tsp garam masala
- ¼ Tsp amchur powder
- 1 Tbsp roasted gram flour
- 1 Tsp dried kasuri methi
- 1 Tbsp + 3Tbsp ghee
Learn Step By Step Recipe With Pictures For Dhaba Style Paneer Curry | Dhaba Paneer Curry In Instant Pot
Step 1- Pan fry the paneer cubes with 1tbsp of ghee until light brown from both the sides and remove on a plate
Step 2- Turn on the Instant Pot to sauté mode and roast the whole spices until aromatic. Then add 3tbsp ghee and roast for few more seconds
Step 3- Add the onions and fry them until translucent. Add turmeric powder and curd and mix well. Fry until the mixtures thicken (30secs-35secs) and then add tomato with salt as required. Fry for 3-4 minutes
Step 4- When the tomato turns mushy, add gram flour, coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, amchur powder, and garam masala. Give it a nice mix and add 1cup water. Pressure cook for 2min and after 3-4mins manually release the pressure. The gravy is ready
Step 5- Add the fried paneer cubes and kasuri methi. Gently mix and the dhaba paneer is ready to serve
For Instant Pot, feel free to adjuct the time for sautéing and pressure cooking if required.
If using a kadhai/pan, follow the same process for the recipe. Just increase the cooking time as an Instant Pot cooks faster than any utensil. 😀
Serve with roti, naan/ butter naan, steamed rice, jeera rice or kulcha and some vinegar onion and pickle. Enjoy 🙂