Indian Roadhouse Cottage Cheese / Dhaba Style Paneer

A road trip along Bombay's (aka Mumbai) Highways seems like a distant blast from the past. The many roadside eateries (Dhaba's) that lined the roadway each had a uniqueness of their own. Every trucker or car driver had a preferred eatery that they would visit. Each of those Dhabas had a specialty dish of their own too. But all in all, the one thing they all had in common was those quick and easy dishes that just made you lick your fingers and want more. 

Paneer or Indian Cottage is a common ingredient at these Dhaba Kitchens. 

From the crackle of the cumin to the garnish of Kasuri Methi (Fenugreek leaves), this dish is a treat to prepare. Every step in the methodology exerts an aroma of its own. So let's kickstart this recipe and get into full gear.

 

Ingredients

 

For Frying the Paneer 

750gms Paneer (Indian Cottage Cheese) cut into approx 2in x 2in x ½in

2 tbsp oil in a non-stick frying pan

 

For the Gravy

1 tsp Cumin seeds (Jeera)

2 Bay leaves (Tej Patta)

1 tsp coriander seeds (Dhania)

3 green cardamons (Hari Elaichi)

1 black cardamon (Badi Elaichi)

4 peppercorns (Kali Mirch)

3 cloves (Laung)

1" cinnamon stick (Dalchini)

1 large onion

2 medium-sized tomatoes

1 ½ tbsp Ginger-Garlic paste

 1tsp turmeric powder

 1½ tsp Kashmiri Red chilli powder

1 tbsp Coriander powder 

1 tsp Cumin powder 

1tsp Garam masala 

½ cup Yogurt (Dahi)

1 cup milk or hot water

2tbsp Ghee (Clarified butter)

1tbsp Cooking oil 

 Salt to taste

1 tbsp Kasuri Methi

1tsp Garam masala  

 

TADKA (tempering ingredients) 

1 tbsp Ghee

1 tbsp Cumin

1 tsp Coriander seed

2 Green chillies slit

2 Dry Kashmiri red chillies 

Method (Please use medium flame when cooking)

 

1. In a heated non-stick pan, add 2 tbsp oil. Shallow fry the paneer on either side until light brown. Remove when done. Careful not to place the fried pieces one atop the other, else they will stick.
2. In another heated deep pan, add 2 tbsp Ghee. When ghee melts, add the cumin seeds, bay leaves, coriander seeds, green cardamons, black cardamom, peppercorns, cloves and cinnamon. Saute until the cumin seeds start to turn brown.
3. Now, add the onion and ginger-garlic paste. Saute the onions until caramelized. We want the onion to brown but not to burn. 
4. To the browned onions, add the turmeric powder, Kashmiri chilli powder, coriander powder, cumin powder and garam masala. Stir and cook for about 2mins until the raw aroma of the spices disappears.
5. Stir in the tomato puree and cook for about 3-4mins. Cook until the oil starts to leave the sides of the pan.
6. Add the curd to the mix and fold it in. Next, add the milk (or hot water). Now add the paneer and salt to taste. 
7. Take the Kasuri Methi (crumble it with your hands or use a mortar and pestle) and the garam masala, and drop it in the gravy.
8.  In another heated small pan, add 2 tbsp ghee. To this, add the cumin and coriander seeds. When they start to crackle, add the green slit chillies and the onion's petals. Saute for about 2-3mins.
9. Add the tempering to the main dish.
10.  Serve hot with Parathas or Naans.