Easy Dhaba Style Paneer Do Pyaza: Simple Steps to Make This Dil Se Indian Recipe

If you're craving something full of bold Indian flavours, this Dhaba Style Paneer Do Pyaza recipe is just what your taste buds need. Made famous by roadside dhabas across North India, this dish combines paneer, whole spices, slow-cooked onions, and a creamy, curd-based gravy.

Popular Indian chef Ranveer Brar swears by traditional methods like these to bring out the soul of Indian food, and this version stays true to that philosophy. It’s an easy, desi-style recipe you can make at home using everyday ingredients, and the results are restaurant-worthy.

How to Make Dhaba Style Paneer Do Pyaza

• Start by preparing the paneer. Cut 600–700 grams of paneer into medium-sized cubes. Heat some oil in a pan and shallow fry the paneer until the pieces are golden and crisp on the outside. Once done, transfer them into a bowl of cold water with 1 tablespoon of salt. This trick helps the paneer stay soft while also allowing it to absorb more flavour when added to the curry later.
• Next, it's time to make the base masala. In a heavy-bottomed pan or handi, heat 2 to 3 tablespoons of oil. Add the whole spices: 1 tablespoon cumin seeds, 1 tablespoon whole coriander seeds, 2 bay leaves, 2 black cardamoms, 4 to 5 green cardamoms, 6 to 7 cloves, and half a stick of cinnamon. Let them sizzle and release their fragrance. This base of whole spices gives the dish that bold, dhaba-style aroma and depth.
• Now, add 1 cup of thinly sliced onions and sauté them until they become golden brown. This step adds sweetness and body to the gravy. Once the onions are soft and nicely browned, stir in 1 to 2 tablespoons of ginger garlic paste and sauté for another minute until the raw smell goes away. Then, add 1 small cup of finely chopped or pureed tomatoes along with salt to taste. Cook everything down until the tomatoes break apart and the masala becomes rich and thick.
• Once the tomato mixture is well-cooked, lower the heat and stir in half a cup of curd. Keep stirring to prevent the curd from curdling. Then add your dry spices: 1 teaspoon each of cumin powder, coriander powder, turmeric powder, and 1 tablespoon each of red chilli powder and fennel (saunf) powder. Mix well and cook until the masala deepens in colour and the oil starts to separate from the sides. Add a little water if needed to keep the consistency smooth and saucy.
• At this point, drain the paneer cubes and add them gently into the simmering masala. Add 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) for that signature restaurant-style aroma. Stir well to coat all the paneer pieces evenly in the gravy. Cover and let the curry simmer on low heat for 5 to 7 minutes so the paneer can soak in all those rich, layered flavours.
• To finish, prepare the tadka (tempering) for the final flavour boost. In a small pan, heat 2 tablespoons of desi ghee. Add 1 tablespoon of whole coriander seeds, 3 to 4 slit green chillies, 2 Kashmiri red chillies, 1 tablespoon of fennel powder, and 1 teaspoon of garam masala. Toss in 1 cup of onion petals—these can be lightly sautéed or left raw if you like a bit of crunch. Once everything sizzles and the ghee is fragrant, pour this tadka directly over the paneer curry. Stir gently or serve it on top for a beautiful finish.
• Enjoy your Dhaba Style Paneer Do Pyaza hot with butter naan, roti, or steamed basmati rice. Add a side of sliced onions and lemon wedges for that authentic roadside dhaba feel.

Keep reading Herzindagi for more such stories.

Image Courtesy: Freepik