Inspiration for Dhaba Style Paneer arises from India's popular roadside restaurants, known as dhabas, offering very hearty and flavourful dishes flavoured with bold spices and robust flavours. Dhaba-style paneer brings this lively culinary tradition to life with paneer- Indian cottage cheese cooked in a spiced, savoury gravy that is at once comforting and full of character. The Dhaba Style Paneer recipe is rich with as many spices as cumin and coriander, garam masala, kasuri methi (dried fenugreek leaves), and rich tomato gravy. It becomes the thick, flavourful sauce cladding the soft, golden paneer cubes, creating the perfect balance of heat, tanginess, and aromatic spices. The gravy in dhaba-style recipes is quite different and more robust from large, open pots before a wood or charcoal fire, the traditional cooking methods often used in dhabas. Dhaba-style paneer requires saut ing until lightly browned and then simmered in a combination of onions, tomatoes, ginger, garlic, and a generous blend of spices. The dish often ends with garnishing fresh coriander and warm roti or steamed basmati rice. The recipe brings the authentic, homestyle taste of Indian dhaba food to your home and kitchen, offering a bold, flavourful, and indulgent dish. Great as a special occasion or a cosy weeknight dinner, Dhaba Style Paneer is sure to be a crowd-pleaser!

• 2 tomatoes chopped
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chillies
• 1 tsp kashmiri chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/8 tsp pepper powder
• 1/4 tsp turmeric powder
• 1/2 tsp chat masala
• 1/2 tsp salt
• 11/2 tsp red chilli powder
• 1/4 tsp garam masala
• 250 gms paneer
• 11/2 tbsp oil
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 2 cardamoms
• 3 cloves
• 1 inch cinnamon
• 1/2 cup chopped onions
• 1 tbsp ginger garlic paste
• 1/4 cup curd
• 1/4 tsp kasuri methi

• Let's explore the recipe of dhaba style paneer. Start with 250 grams of fresh paneer and cut it into perfect cubes.
• Heat 1 1/2 tablespoons of oil and 1 tablespoon of ghee in a heavy-bottomed pan—this oil-and-ghee combo is where the smokiness and richness begin.
• Once the oil-ghee mix is hot, toss in 1/2 teaspoon of cumin seeds, 2 cardamoms, 3 cloves, and a 1-inch cinnamon stick. Let these whole spices sizzle and release their aromatic vibes—it's the foundation of your curry's flavor profile.
• Add 1/2 cup of finely chopped onions (around 60 grams) and saut until golden brown.
• Stir in 1 tablespoon of ginger-garlic paste, cooking it until the raw smell vanishes.
• Now, spice it up! Mix together 1 teaspoon of Kashmiri chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, ⅛ teaspoon black pepper powder, ¼ teaspoon turmeric powder, 1/2 teaspoon chaat masala, 1/2 teaspoon salt, 1 1/2 teaspoons red chili powder, and ¼ teaspoon garam masala. Add this magic mix to the pan, stirring well to let the spices bloom in the hot oil for 2-3 minutes. This is where your gravy gets its signature deep red color and that perfectly balanced punch of heat and flavor.
• Add 2 chopped tomatoes, 1/2 cup of chopped coriander leaves, ¼ cup of mint leaves, and 2 green chilies to the pan. The mint and coriander add a refreshing herby kick, while the chilies bring mild heat.
• Cook until the tomatoes break down into a pulpy base.
• Stir in ¼ cup whisked curd for richness and tang, then sprinkle ¼ teaspoon kasuri methi (dried fenugreek leaves) for an earthy, slightly bitter twist that takes this curry up a notch.
• Pour in ¾ cup of hot water to thin out the gravy, simmering for a few minutes to let the flavors meld.
• Gently add the paneer cubes, stirring softly so each piece is drenched in the aromatic gravy. Let it cook for 5-10 minutes, and voilà—you've got yourself a masterpiece.
• Serve this Dhaba Style Paneer hot, garnished with fresh coriander.