Dhaba Paneer

Dhabas are roadside restaurants in India, known for their quick service and hearty meals. These restaurants are usually located on highways and open to serve travelers all day. Dhaba style cooking involves a lot of spice and dairy products like butter, curd, cream, etc. If you are on a diet, then this style of cooking may not be for you. Although, I can assure you that Dhaba Paneer is so delicious that you can break your diet plan and have a cheat day😉😋

Ingredients Required

• Paneer (Cottage Cheese) – 1 block (250 gm)
• Onion – 1 (big size)
• Tomatoes – 2
• Ginger-garlic paste – 2 tablespoons
• Cumin seeds – 1 and half teaspoons
• Fennel seeds -1 teaspoon
• Coriander seeds – 1 teaspoon
• Cloves – 7
• Cinnamon stick – half a stick
• Star anise – 2
• Black cardamom – 2 pods
• Black peppercorns – 1 teaspoon
• Bay Leaf – 1
• Mace – few strands
• Red chilli powder – 2 teaspoons
• Coriander Seed powder – 2 teaspoons
• Turmeric – 1/2 teaspoon
• Garam Masala – 1/2 teaspoon
• Curd – 1/2 cup
• Ghee (Clarified Butter) – 1 tablespoon
• Kasuri Methi (Dried fenugreek leaves) – 1/2 teaspoon (optional)
• Curry leaves or coriander leaves for garnish
• Salt to taste
• Oil

Steps

• Take a block of paneer and slice it. (Thickness of the slices should be around 1cm). In a mixing bowl, add paneer slices, 1/2 teaspoon of salt, a teaspoon of red chilli powder, 1/4 teaspoon of turmeric, a teaspoon of coriander seed powder, 1/2 teaspoon of Garam Masala and one teaspoon of ginger-garlic paste and mix well. Let it marinate for 15 minutes.

• In the meantime, finely chop an onion, puree 2 tomatoes and put aside.
• Put a frying pan on a low flame (lowest setting possible) and add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, 1 teaspoon of coriander seeds, 4 cloves, half a cinnamon stick, 1 star anise, 1 black cardamom pod, 1 teaspoon of black peppercorns and dry roast until the spices turn aromatic.

• Put the dry roasted spices in a mortar and pestle and make a fine powder. Using a mortar and pestle preserves the aroma and flavor of the spices.
• Put a non-stick frying pan on a low flame and add a tablespoon of oil. Fry the marinated paneer slices until they become soft with a very thin crust on the outside. (It would take 3 minutes on both sides).

• Put a skillet on a medium flame and add 1 tablespoon of ghee and 2 tablespoons of oil. Add a bay leaf, 1 star anise, few strands of mace, 1/2 teaspoon of cumin seeds, 3 cloves and 1 cardamom pod. Fry for 2 minutes so that the flavors of spices are infused into the oil.

• Next, add a tablespoon of ginger-garlic paste and fry till the pungent smell goes away. Add finely chopped onions and fry till they turn into a golden-brown colour.

• Now add a teaspoon of red chilli powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander seed powder along with a dash of water to prevent the spices from getting burnt.

• Next, add the tomato puree along with some salt and mix well. Cover it with a lid and cook for 10 minutes on a low flame.
• Once it is completely cooked, you can see the oil separating from the puree. At this stage, add 1/2 cup of curd and stir continuously till it is combined properly.
• Now, add a teaspoon of the previously prepared dry roasted spice powder and mix well.

• Add a cup of water and stir to get a gravy like consistency. Add the fried paneer pieces and mix well. You can add 1/2 teaspoon of kasuri methi at this point, but it is optional. Cover it with a lid and cook for 5 minutes.

• Dhaba style cooking involves some extra oil and ghee. So, once the dish is completely cooked we can see some oil floating at the top. It’s completely fine. After all,it’s a cheat day!

• Garnish with some greens (coriander or curry leaves) and serve alongside rice or flat bread.

Though this is not a quick recipe, it is worth that extra time. You don’t have to travel to the outskirts of the city for authentic Dhaba food, if you master this recipe! Any experiences of Dhaba food? Share them in the comments section below!