This recipe brings the richness of cashews and cream, coupled with the signature sweet crunch of two types of onions—a true Dhaba-style delight.

Ingredients

Step-by-Step Instructions

1. Preparation and Quick Fry

1. Prepare Paneer: Lightly sauté the paneer cubes in a little ghee until they are slightly golden on the edges. Remove and set aside. Dhaba style often involves a quick, shallow fry for a nice texture.
2. Make Cashew Paste: Drain the soaked cashew nuts and blend them with 1/4 cup of water to form a smooth, thick paste. Set aside.
3. Sauté Do Pyaza Onions: In the same pan, add the onion petals/squares (the ones for the do pyaza part). Sauté on high heat for 1-2 minutes until they turn translucent but still retain their crispness. Remove and set aside—these will be added at the end.

2. Building the Flavor Base

1. Temper Spices: Heat the remaining ghee/oil mix in a heavy-bottomed pan. Add cumin seeds, bay leaf, cinnamon stick, and green cardamom. Let them splutter until fragrant.
2. Sauté Onions: Add the finely chopped onions and a pinch of salt. Sauté on medium heat until they turn golden brown. This is crucial for the gravy’s color and sweetness.
3. Add Aromatics: Add the ginger-garlic paste and green chillies. Sauté for one minute until the raw smell disappears.
4. Cook Spices: Lower the heat. Add turmeric, coriander, and cumin powder. Fry for 30 seconds, ensuring the spices don’t burn.

3. Creating the Rich Gravy

1. Add Tomatoes (Optional): If using, add the tomato purée and cook until the oil separates from the mixture.
2. Introduce Cashew Paste: Stir in the smooth cashew paste and a little water. Cook for 2-3 minutes, stirring constantly to prevent the paste from sticking to the bottom. This paste gives the curry its signature creamy texture and richness, truly making it Dhaba style.
3. Whisked Curd: Reduce the heat to the lowest setting. Stir in the whisked curd/yogurt quickly to prevent curdling. Cook for 2 minutes until the gravy thickens slightly.
4. Add Cream and Seasoning: Mix in the fresh cream (malai), sugar, and remaining salt. Add about half a cup of water to adjust the gravy consistency (it should be thick).

4. The Final Assembly

1. Add Paneer and Onions: Gently fold in the lightly fried paneer cubes and the sautéed onion petals (the do pyaza part).
2. Garnish: Crush the kasoori methi between your palms and sprinkle it over the curry, along with the garam masala. Mix gently.
3. Simmer: Cover and let it simmer for 3-5 minutes on low heat to allow the paneer and onions to absorb the flavors.

Serve hot with Tandoori Roti, Naan, or Jeera Rice. Garnish generously with fresh coriander and a swirl of cream. Enjoy!