Paneer Darbari is a rich, creamy curry featuring soft paneer cubes in an aromatic, warmly spiced gravy. The delicate balance of whole and ground spices lends depth, while the fresh cream and grated khoya add a velvety finish. Though it takes a bit of prep, the hands-on cooking time is short, making it perfect for a special meal any day of the week. Pair it with your favourite Indian bread or pulao for a complete feast.
Sunrise tip: For a restaurant-style finish, soak the fried paneer cubes in hot water for 5 minutes before adding to the gravy. This keeps them soft and spongy.
Time: 5 minutes
Heat 1 tbsp refined oil and 1 tsp ghee in a pan. Add the diced paneer cubes and fry lightly, without letting them brown. This keeps the paneer soft. Remove onto a plate and set aside.
Time: 3 minutes
In the same pan, add 1 cinnamon stick, 2 green cardamom pods and 3 cloves. Saute on low heat till they release their aroma.
Time: 7 minutes
Add 2 tbsp onion paste, 1 tsp each of ginger, garlic and green chilli pastes. Fry on medium heat, stirring often, till the paste turns light brown.
Time: 2 minutes
Sprinkle in 1 tsp Sunrise Dhania Powder and salt to taste. Mix well and fry for 1-2 minutes more.
Time: 10 minutes
Pour in 250 mL milk and stir well. Bring to a gentle boil, then add the fried paneer cubes. Simmer till the gravy thickens slightly, about 8-10 minutes.
Time: 3 minutes
Crush 1 tsp Sunrise Kasuri Methi between your palms and add to the gravy, along with 2 tbsp grated khoya, 1 tbsp ghee and 1 tsp Sunrise Shahi Garam Masala. Give everything a gentle stir and simmer for a minute.
Time: 2 minutes
Turn off the heat and swirl 2 tbsp fresh cream over the curry. Garnish with chopped coriander leaves and boiled green peas.
Serve Paneer Darbari hot with rotis, parathas, luchi or pulao. The velvety gravy and melt-in-the-mouth paneer are sure to win you compliments!
Side Dish: Pudina Laccha Paratha, Ajwain Puri
Accompaniment: Boondi Raita, Kachumber Salad