Dhaba Style Paneer Masala

DHABA STYLE PANEER MASALA RECIPE 

Ingredients:

300 gms Paneer cubed

1 tsp salt

1 tsp Kashmiri Red Chili Powder

1/2 tsp Garam Masala

1/4 tsp Haldi powder

2 tbsp Water

1 tbsp Ghee as required to cook the paneer

Coriander Leaves chopped for garnish

For the gravy:

3 tbsp oil

1 tbsp Ghee

1 tsp Cumin Seeds

3-4 small Cardamom crushed

1 inch Cinnamon stick

3 medium Onions minced, finely chopped or blended

2 tsp Ginger Garlic paste 

4-5 cloves garlic chopped

Salt to taste

1 tsp Kashmiri Red Chili Powder

1/4 tsp Black Pepper

1 tsp Kasuri Methi

1/2 tsp Garam Masala

1 tsp Coriander & Cumin powder or ½ tsp of each cumin and coriander powder

1 tbsp Besan or atta

1 tbsp Coriander Leaves chopped

4 medium Tomatoes chopped and pureed

1 cup Water as required for gravy

Instructions:

For the paneer:

Cut the paneer in to cubes and in a mixing bowl combine paneer with salt, kashmiri Red Chili powder, garam masala and haldi powder. Add water and give it a good stir. Do not break the paneer cubes. Once done set aside.

For the gravy:

In a kadhai pour oil and then add the ghee, once the oil is hot add cumin, crushed cardamom, cinnamon. Roast all the spices for 1 minute.

Add the minced onions and cook them over medium flame until they are golden.

Half way through cooking the onions, add ginger, garlic and salt, cook them with the onions until it’s golden.

Next add kashmiri Red Chili powder, black pepper, kasuri methi, garam masala, coriander and cumin powder.

Finally add besan and give it a good stir. Cook everything over low flame for 2 minutes.

Add coriander leaves and cook for 1 minute. Add the tomato puree, give it a quick mix, cover the pan and cook for 3-4 minute over low flame.

After 4 minutes, open the lid and cook everything over high flame until the masala leaves the sides of the pan.

In the meantime in a pan add ghee and then add the paneer, toss and warm the paneer.

After cooking the masala for about 6 minutes, add the warm paneer and pour water.

Gently stir the paneer and cover the pan and cook everything for 2 minutes over low flame. Paneer is ready. Serve hot. 

Sprinkle some fresh coriander and serve the Paneer Masala along with some hot butter naan or kulcha.

Notes:

Quantity of ghee and oil is upto your preference.

Besan is a thickening agent; you can skip its optional.

You can use mint leaves as well, if you like.

Warming the paneer is an important step; this will ensure that the spices are well coated with the paneer. Don’t brown or cook the paneer, just warm it. 

Click on link for full video recipe: 

Dhaba style paneer masala