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    Vegetarian
    Indian Curry
    Paneer Darbari
    Intermediate
    For 4 people

    Creamy Paneer Darbari: An Aromatic, Warmly Spiced Delight


    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.

    Ingredients

    • Paneer (diced into 2 cm cubes)

      300 g

    • Onion paste

      2 tbsp

    • Garlic paste

      1 tsp

    • Ginger paste

      1 tsp

    • Green chilli paste

      1 tsp

    • Cinnamon (whole)

      1 stick

    • Green cardamom (whole)

      2 pods

    • Cloves (whole)

      3

    • Sunrise Dhania Powder

      1 tsp

    • Salt

      to taste

    • Milk

      250 mL

    • Sunrise Kasuri Methi

      1 tsp

    • Khoya (grated)

      2 tbsp

    • Ghee

      1 tbsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Fresh cream

      2 tbsp

    • Coriander leaves (chopped)

      for garnish

    • Green peas (boiled)

      for garnish

    • Refined oil

      1 tbsp

    • Ghee

      1 tsp

    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.

     

    Steps

    Step 1: Fry paneer

    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.

     

    Step 2: Saute whole spices

    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.

     

    Step 3: Fry the paste

    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.

     

    Step 4: Add spices

    Time: 2 minutes

    Sprinkle in 1 tsp Sunrise Dhania Powder and salt to taste. Mix well and fry for 1-2 minutes more.

     

    Step 5: Make the gravy

    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.

     

    Step 6: Final touches

    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.

     

    Step 7: Garnish and serve

    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!

     

    Goes Best With

    • Side Dish: Pudina Laccha Paratha, Ajwain Puri

    • Accompaniment: Boondi Raita, Kachumber Salad