Dhaba style Paneer ki sabji | Dhaba style Paneer gravy | Dhaba style Paneer

Dhaba style paneer ki sabji aka dhaba style paneer gravy is a spicy, delectable, robust flavoured Indian paneer curry recipes that is hugely popular in northern India. It is a Punjabi delicacy where paneer cubes are marinated and then simmered in an onion-tomato-based gravy with ginger, garlic, yogurt, a few specific spices, and herbs. Dhaba-style paneer can be best accompanied by any flatbread like naan, paratha, roti, etc., and even with rice items like steamed rice, jeera rice, or peas pulao.

Though dhaba is a very common thing in India but many people are not aware of the term. Before going further let me tell a few words about it.

About the recipe
Health Benefits of Paneer
Tips and Suggestions
Frequently Asked Questions
How to make dhaba style Paneer (step wise photos)
Recipe Card

Dhaba is basically a simple place without any fancy architecture, sitting arrangements, and modern amenities located on the roadside of highways. These dhabas are open for almost 24 hours and serve amazing food at very reasonable prices. They serve food to the drivers and passengers 24 hours a day.

Dhaba food is popular for its amazing flavours, high spice level, and oily texture. They cook food in a tandoor or clay stoves that’s why a fantastic smoky flavour gets induced to their food.

Dhaba style paneer is a Hindi name and the name itself expresses the complete recipe. Here, the word DHABA refers to roadside non-fancy restaurants, and PANEER refers to Indian cottage cheese.

Paneer is considered as a staple food among vegetarians. In fact, in restaurants around 70% of vegetarian dishes are prepared with this amazing ingredient paneer. Most of the North Indian restaurants’ menu card is occupied by paneer recipes like sahi paneer, kadai paneer, paneer makhani, paneer butter masala, and many more. But surprisingly, if you like to have dhaba-style paneer ki sabji then you will get it only in dhabas not in any restaurant.

Though the ingredients used to prepare this Dhaba-style paneer gravy are almost similar to the other paneer curries, the technique of preparing this dish and the proportion of the ingredients are different from others. Cashew paste or cream is not used in dhaba-style cooking. They usually prefer the usage of high spice for the robust flavour and high usage of oil. I am pretty sure whoever has gone to the dhaba for food definitely noticed red oil floats on food.

When I was in Pune, I went on a road trip to Lonavala with my husband and visitedto a dhaba for dinner. We ordered some tandoori roti and dhaba style paneer. The paneer was so soft and the gravy was so spicy, flavoured, and slobbering. Undoubtedly the dish was a real winner for us.

After that, I tried to prepare dhaba-style paneer gravy at home but initially was not satisfied with the result. Then after a few attempts and experiments, I got the perfect result for the dish. Thereafter, I never turned back and prepared dhaba-style paneer at home myriad times and it never disappointed me. The best part of preparing the dish at home is that you can control the spice level according to your taste buds.

Now dhaba style paneer ki sabji has become one of our family favourites and is regularly prepared at home during weekends. In fact, my husband can’t stop himself from devouring the salivating dish till his stomach is tightly packed.

• It is a vegetarian dish that is perfect to trigger the taste buds of both vegetarian and non-vegetarian people.
• It is known for its inimitable taste and unique flavour. The spicy gravy with unbeatable taste has won millions of hearts.
• It is one of the most versatile dishes which can be accompanied by any rice items or flat breads.
• It is a very easy-to-make recipe that can be prepared using minimal ingredients.
• It gets prepared very quickly and is perfect for sudden guests.

Dhaba style paneer ki sabji aka dhaba style paneer gravy is a simple and easy paneer recipe. Though it looks exactly like the dhaba-bought ones, but the way of cooking it is quite easy. Honestly, it is a full-proof recipe, and nothing can go wrong with it. The best part of the recipe is that it gets prepared very quickly. All the ingredients required to prepare the dish are regularly used in Indian culinary and are easily available in any Indian grocery.

Paneer: The primary ingredient which provides taste, texture and flavour to the dish.

Yogurt: Another important ingredient of the recipe that provides the base for the gravy with its tangy taste and creamy texture.

Onion and ginger-garlic: These are the most common ingredients used to give texture and flavour to the curry.

Tomato: The addition of tomatoes adds slight tanginess, colour and enhances the taste of the dish.

Whole spices: I have used bay leaf, cloves, cardamoms, cinnamon sticks, dry red chillies, and cumin seeds for the tempering of the dish.

Herbs: Coriander leaves and dried fenugreek leaves aka kasuri methi are used for the recipe. Coriander leaves are used at the final stage of cooking the curry. Kasuri methi is used twice in this recipe at initial stage during tempering and at the final stage of cooking the gravy. Both herbs are very important to flavour the dish.

Ground spices: Other than whole spices, I have used ground spices turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder for the recipe. All the spices help to develop a nice flavour and taste for the dish.

Salt: The most important ingredient that adds saltiness to the dish.

Oil: Oil is used for frying the paneer and to cook the gravy. I have used olive oil for the recipe, but you can use any edible oil instead of it.

Ghee: Ghee aka clarified butter is also used with oil to cook the dish. The addition of ghee enhances the taste and flavour of the dish.

Water: Water is added to the gravy and is used to adjust the consistency of the gravy.

Dhaba-style paneer with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the recipe step by step, then you will surely get the perfect dhaba-style paneer ki sabji. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient Paneer.

• Cottage cheese is very rich in protein.
• It is high in calcium which helps to strengthen our teeth and bones.
• It helps to control sugar levels for diabetic patients.
• The nutrients present in it help to improve digestion.
• It contains a good amount of folate which is an important component for red cell production.

• Marinate the paneer pieces and keep them aside for at least 15 minutes.
• Fry the paneer pieces slightly but evenly for a few seconds. Don’t overcook or else the paneer will be rubbery.
• Always use room-temperature yogurt for the recipe. Add a little bit of roasted gram flour into the yogurt and beat it thoroughly. This step prevents the yogurt from curdling during the time of cooking.
• Don’t skip the whole spices from the recipe. It induces a nice flavour to the gravy.
• Don’t skip kasuri methi (dried fenugreek leaves) from the curry. It will give the exact dhaba-like flavour to the dish.

Normally, everyone suggests using homemade paneer for the best result, but I have used market-bought paneer for the recipe. According to me, both work great for the recipe.

To prepare any yogurt-based gravy, it is very important to add yogurt in the correct way to stop curdling. Here, I am sharing a few other tips and tricks for yogurt-based gravy.

• It is very important to whip the yogurt very properly.
• Always make sure that the yogurt is at room temperature while cooking and not chilled.
• Add a little bit of flour and mix it thoroughly before cooking.

• Add a little bit of gram flour or all-purpose flour into yogurt and mix it evenly before cooking.
• It is very important to whip the yogurt thoroughly.
• Always make sure that the yogurt is at room temperature while cooking and not chilled.
• Always cook the Yogurt at the lowest flame and don’t overcook it.

Dhaba style paneer is one of the most versatile recipes which gets fitted very easily with any Indian flat bread like roti, paratha, naan, kulcha, poori, etc., and with rice items like plain rice, jeera rice, pulao, etc. In fact, you can use the recipe to prepare wraps.

To prepare dhaba-style paneer, soak the paneer in warm water for 10 minutes and then cut them into medium-sized cubes. Add turmeric powder, red chilli powder, garam masala powder, kasuri methi, and salt to the paneer and coat it evenly. Keep the paneer aside for 15 minutes.

On the other hand, take yogurt into a bowl and add some roasted gram flour to it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside. Make sure the yogurt is at room temperature. Please use roasted gram flour because the raw gram flour can spoil the flavour of the dish.

Now, put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan. Add the marinated paneer chunks into the pan and fry them evenly over low flame for 30-40 seconds. Strain the paneer cubes and transfer them to a plate.

Add some ghee aka clarified butter into the pan and allow it to melt. Then add the whole spices – 6-8 cloves, 2 inches cinnamon stick, 4 cardamoms, 1 bay leaf, dry red chillies, ¼ teaspoon cumin seeds into the pan for tempering, and allow them to crackle.

Add some red chilli powder, kasuri methi aka dried fenugreek leaves, and give a quick stir.

Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add ½ tablespoon chopped ginger and 1 tablespoon chopped garlic into the pan and cook it on low flame for another 2-3 minutes.

Add chopped tomatoes, green chillies into the pan and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the tomatoes get mushy.

Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder into the pan and give a nice mix. Cook it on low flame for another 2 minutes until the raw smell goes away.

Now add the yogurt mixture into the pan and mix it well. Cook it over low flame for another couple of minutes until the masala releases oil.

Add 1¼ cup water into the pan for gravy and give a nice stir. Turn the flame high and allow the gravy to boil.

Then turn the flame low and add the paneer pieces into the pan and cook it over low flame for 2-3 minutes.

Add kasuri methi into the pan and mix it well. Cook it for a few seconds.

Add chopped coriander leaves into the pan and mix it well. Switch off the flame and the dhaba-style paneer is ready to serve now.

Many Indian paneer curry recipes have already been shared in my previous post. You can check a few of them like

Paneer butter masala
Palak Paneer
Karahi Paneer
Shahi Paneer Recipe Mughlai Style
Restaurant Style Matar Paneer
Paneer methi malai

..And Many more…

1 cup = 250ml

• 400 grams Paneer (cottage cheese), medium cubes
• ¼ teaspoon Turmeric powder
• ½ Teaspoon red Chilli powder
• ¼ teaspoon Garam masala powder
• ½ teaspoon Kasuri methi aka dried fenugreek leaves
• ½ teaspoon Salt

• ¼ cup Yogurt, at room temperature
• 2 teaspoons roasted gram Flour aka Sattu

• 2 Onions, finely chopped
• 2 large Tomatoes, chopped
• ½ tablespoon Ginger, finely chopped
• 1 tablespoon Garlic, finely chopped
• 3-4 tablespoons Coriander leaves, chopped
• 4-5 green Chillies
• 1 Bay leaf (Tejpatta)
• 6-8 Cloves (Laung)
• 2 inches Cinnamon stick (Dalchini), broken
• 4 Cardamoms (Hari elaichi)
• ¼ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 2 teaspoons Kasuri methi aka dried fenugreek leaves, divided
• Salt to taste
• 1¼ cup Water for gravy
• ½ tablespoon Ghee aka clarified Butter
• 2 tablespoons Oil for cooking

1. Soak 400 grams of paneer in warm water for 10 minutes and then cut them into medium-sized cubes.
2. Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon kasuri methi, ½ teaspoon garam masala powder on the paneer and coat it evenly. Keep the paneer aside for 15 minutes.
3. On the other hand, take ¼ cup yogurt into a bowl and add 2 teaspoons of roasted gram flour to it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside. Make sure the yogurt is at room temperature.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
5. Add the marinated paneer chunks into the pan and fry them evenly over low flame for 30-40 seconds. Strain the paneer cubes and transfer them to a plate.
6. Add ½ tablespoon ghee aka clarified butter into the pan and allow it to melt.
7. In the same pan, add 6-8 cloves, 2-inch cinnamon stick, 4 cardamoms, 1 bay leaf, ¼ teaspoon cumin seeds into the pan for tempering and allow them to crackle.
8. Add 1 teaspoon red chilli powder, 1 teaspoon kasuri methi aka dried fenugreek leaves and give a quick stir.
9. Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
10. Add ½ tablespoon chopped ginger and 1 tablespoon chopped garlic into the pan and cook it on low flame for another 2-3 minutes.
11. Add chopped tomatoes, 4-5 green chillies into the pan and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the tomatoes get mushy.
12. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder into the pan and give a nice mix. Cook it on low flame for another 2 minutes until the raw smell goes away.
13. Now add the yogurt mixture (Step 3) into the pan and mix it well. Cook it over low flame for another couple of minutes until the masala releases oil.
14. Add 1¼ cup water into the pan for gravy and give a nice stir. Turn the flame high and allow the gravy to boil.
15. Turn the flame low and add the fried paneer pieces into the pan and cook it over low flame for 2-3 minutes.
16. Add 1 teaspoon kasuri methi aka dried fenugreek leaves into the pan and mix it well. Cook it for a few seconds.
17. Add 3 tablespoons chopped coriander leaves into the pan and mix it well.
18. Switch off the flame and the dhaba-style paneer is ready to serve now.

Transfer the dhaba-style paneer ki sabji into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Dhaba style paneer ki sabji | Dhaba style paneer gravy | Dhaba style paneer

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

To marinate the paneer

• 400 grams Paneer (Cottage cheese), medium cubes
• ¼ teaspoon Turmeric powder
• ½ Teaspoon red Chilli powder
• ¼ teaspoon Garam masala powder
• ½ teaspoon Kasuri methi aka dried Fenugreek leaves
• ½ teaspoon Salt

For yogurt mixture

• ¼ cup Yogurt, at room temperature
• 2 teaspoons roasted gram Flour aka sattu

Other ingredients for dhaba style paneer

• 2 Onions, finely chopped
• 2 large Tomatoes, chopped
• ½ tablespoon Ginger, finely chopped
• 1 tablespoon Garlic, finely chopped
• 3-4 tablespoons Coriander leaves, chopped
• 4-5 green Chillies
• 1 Bay leaf (Tejpatta)
• 6-8 Cloves (Laung)
• 2 inches Cinnamon stick (Dalchini), broken
• 4 Cardamoms (Hari elaichi)
• ¼ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 2 teaspoons Kasuri methi aka dried fenugreek leaves, divided
• Salt to taste
• 1¼ cup Water for gravy
• ½ tablespoon Ghee aka clarified butter
• 2 tablespoons Oil for cooking

Instructions

1. Soak 400 grams of paneer in warm water for 10 minutes and then cut them into medium-sized cubes.
2. Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon kasuri methi, ½ teaspoon garam masala powder on the paneer and coat it evenly. Keep the paneer aside for 15 minutes.
3. On the other hand, take ¼ cup yogurt into a bowl and add 2 teaspoons of roasted gram flour to it. Whisk the yogurt thoroughly with a fork. Make sure there are no lumps. Keep it aside. Make sure the yogurt is at room temperature.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
5. Add the marinated paneer chunks into the pan and fry them evenly over low flame for 30-40 seconds. Strain the paneer cubes and transfer them to a plate.
6. Add ½ tablespoon ghee aka clarified butter into the pan and allow it to melt.
7. In the same pan, add 6-8 cloves, 2-inch cinnamon stick, 4 cardamoms, 1 bay leaf, ¼ teaspoon cumin seeds into the pan for tempering and allow them to crackle.
8. Add 1 teaspoon red chilli powder, 1 teaspoon kasuri methi aka dried fenugreek leaves and give a quick stir.
9. Add chopped onions into the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
10. Add ½ tablespoon chopped ginger and 1 tablespoon chopped garlic into the pan and cook it on low flame for another 2-3 minutes.
11. Add chopped tomatoes, 4-5 green chillies into the pan and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the tomatoes get mushy.
12. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder into the pan and give a nice mix. Cook it on low flame for another 2 minutes until the raw smell goes away.
13. Now add the yogurt mixture (Step 3) into the pan and mix it well. Cook it over low flame for another couple of minutes until the masala releases oil.
14. Add 1¼ cup water into the pan for gravy and give a nice stir. Turn the flame high and allow the gravy to boil.
15. Turn the flame low and add the fried paneer pieces into the pan and cook it over low flame for 2-3 minutes.
16. Add 1 teaspoon kasuri methi aka dried fenugreek leaves into the pan and mix it well. Cook it for a few seconds.
17. Add 3 tablespoons chopped coriander leaves into the pan and mix it well.
18. Switch off the flame and the dhaba-style paneer is ready to serve now.