Dhabha Style Paneer

2016-07-02
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On my work on Indian curries I always wondered why people made a fuss about dhabha style and restaurant style and what is the actual difference between then I researched about it and found out that there are really logical reasons about them…

Dhabha style is more to towards classic style of cooking simpler ingredients are used and that is what makes the difference so here is my Dhabha style curry I hope you like it 🙂

 

INGREDIENTS TO MAKE THE RECIPE

 

3 Mid – Size Onions (200gms)

3 Mid – Size Tomatoes (200gms)

3/4th Cup Curd or 200 Gms

300 – 400 Gms Paneer

*Ground Spice Mix

**Whole Spice Mix

2 Tbsp Ghee

1/4th Cup Oil

½ tsp Turmeric Powder

1.5 tsp Salt

1.5 Tbsp Kasuri Methi

½ tsp Garam Masala

2 Cups Water

1 Tbsp Ginger & Garlic Paste

 

*INGREDIENTS TO MAKE GROUND SPICE MIX

 

2 tsp Coriander Powder

½ tsp Roasted Jeera Powder

2 tsp Kashmiri Red Chilli Powder

½ tsp Red Chilli Powder

2 tsp Roasted Gram Flour (Besan Or Chicpea)

 

**INGREDIENTS TO MAKE WHOLE SPICE MIX

 

4-5 Black Peppercorns / Kali Mirch

4-5 Cloves/Laung

2 Green Cardamom / Choti Elachi

2 Bay Leafs/Tej Patta

1 Black Cardamom / Badi Elachi

1 Cinnamon Stick/ Dal Chini

2 Dried Red Chillies

 

Ingredients to Brine the Paneer

 

500 ml Water

½ tsp Salt

 

POINTS TO REMEMBER:

  • Cook the onion, tomatoes, curd Very WELL
  • Add salt when you add tomatoes.
  • You can use non fried paneer or fresh paneer aswell

 

 

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