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Quick Paneer Curry recipe Dhaba style, but with less Oil and in much healthier way. A quick and easy Paneer curry recipe.

Paneer Curry Dhaba Style

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Course: curry, Side Dish
Cuisine: Indian, indian cuisine, north indian, punjabi
Author: Rekha Kakkar


  • 2 Tbsp Ghee
  • 1 Tsp Butter
  • 2 bay leaves Tej Patta
  • 1 cinnamon stick Dal Cheeni
  • 2 Black Cardamon
  • 1 Green Cardamon
  • 2 cloves
  • 150 g onions Chopped
  • 1 Tsp Ginger Chopped
  • 2 green chillies chopped
  • ΒΌ cup yogurt
  • 1 cup Tomatoes Puree
  • 2 Tsp coriander powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Red chilli powder
  • 1 Tbsp Roasted Gram Flour
  • 1 Tsp Turmeric Powder
  • to taste salt
  • 250 g paneer


  • In a pan heat up the ghee and add bay leaf, cinnamon stick, black cardamom, Green cardamom, cloves and cumin.
  • Fry them for 1 minute and add chopped onion and cook them till slightly brown in colour.
  • Now add in chopped green chillies, turmeric powder and cumin powder, stir to combine.
  • Add in curd or yogurt and cook for 4-5 minutes while stirring it continuously.
  • Now add in Coriander powder, red chilli powder and salt. Mix well.
  • Add fresh tomato puree and cook for 7-8 minutes on medium heat. Stir in between.
  • When masala is cooked add roasted gram flour/besan and cook for 3-4 minutes.
  • Add 1 cup of water (add more if you prefer thin gravy) and mix well. Bring the gravy to boil and add paneer which is cut into cubes.
  • Cook the paneer in gravy for 5 minutes and add butter. Combine everything, switch off the heat and serve the Dhaba style paneer curry hot with Naan, chapati or paratha.