Dhaba Style Paneer Curry

Ingredients

1. Paneer, 1inch cubes - 200gm

2. Red onion, finely minced - 1 large (Do not puree)

3. Ginger & Garlic paste - 1.5tspn

4. Tomato, pureed - 1 1/2 medium

5. Green chilly, slit in half - 1 or 2 (Omit of you do not prefer the heat)

6. Cinnamon stick - 1 inch piece

7. Cloves - 3 nos

8. Cardamom - 2 nos

9. Bay leaf - 2 nos

10. Cumin seeds - 1/4 tspn

11. Kashmiri Chilly powder - 2 tspn

12. Turmeric powder - 1/4 tsp

13. Garam masala - 1/2 tspn

14. Kasuri methi - 1 tspn

15. Bell pepper, 1 inch cubes - 1 cup

16. Cream - 2 tblspn

17. Salt - to taste

18. Oil/Ghee - 2 tblspn

19. Water, boiling hot - 1 cup

20. Cilantro, chopped - for garnish

Method:

1. Heat a Dutch oven/Kadia/deep dish over medium heat.

2. Add oil/Ghee(Clarified butter).

3. Add in the cinnamon stick, cloves, cardamom and bay leaves. Once the spices are fragrant, add in the cumin seeds. Let it splutter.

4. Add the minced onion. Sautee in medium heat for about 8-10min or until it turns light brow. This will take about 8-10min. Adjust heat as needed. Do not rush it.

5. Add in the ginger garlic paste. Sautee until it no longer smells raw.

6. Add in the powdered spices. Sautee for an additional minute.

7. Add in the pureed tomato. Cook until the tomatoes are completely cooked and the oil starts to separate.

8. Add water as per the amount of gravy you would like, I added about a cup. Season with salt and add in kasuri methi. Bring to a boil and simmer for 4 min.

9. Add in the paneer. Continue cooking for 3-4min. Do not overcook, the paneer will turn rubbery.

10. Turn off the flame, add in the cream and the slit green chillies. Cover the pot and let sit for a few minutes before serving.