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Paneer Masala Recipe – Dhaba Style Paneer Dish

Easy paneer masala recipe | Dhaba style paneer masala | paneer dhaba style
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Paneer, Side Dish
Cuisine: Indian
Keyword: Dhaba style Paneer, Dhaba style recipes, diwali recipes, Paneer, Paneer Masala, paneer recipes
Servings: 4
Author: Bhawna Maharshi

Ingredients

For Marinating Paneer

  • 250 grams Paneer
  • 1/2 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Garam Masala Powder
  • 2 tbsp water
  • 1 tbsp Butter for warming the marinated paneer

For the Gravy

  • 2 tbsp Oil
  • 1 tbsp Butter
  • 3 Cloves
  • 1/2 tsp Cumin Seeds/ Jeera
  • 2 Dry Red Chillies
  • 1 Bay Leaf
  • 1 inch Cinnamon
  • 4 Green Cardamon
  • 1 Green Chilli Slit
  • 1 Cup Onion chopped
  • 1 tsp Ginger chopped
  • Salt to taste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Coriander Powder
  • 1 tsp Dry Fenugreek Leaves ( kasoori Methi )
  • 1 tbsp Gram flour ( Besan ) roasted
  • 1 Cup Tomatoe Puree

Instructions

  • Cut the paneer in to cubes and in a mixing bowl combine paneer with salt, 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.
  • In a kadhai pour oil and then add the ghee, once the oil is hot add cumin, crushed cardamom, cinnamon, Bay leaf, cloves and green chilli. 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 and salt, cook them with the onions until it’s golden.
  • Next add Red Chili powder, Turmeric Powder, kasuri methi, garam masala, and Coriander Powder.
  • Finally add besan and give it a good stir. Cook everything over low flame for 2 minutes.
  • Add the tomato puree, give it a quick mix, and cook for 3-4 minute over low flame.
  • Cook everything 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.
  • Sprinkle some fresh coriander and serve the Dhaba Style Paneer Masala along with some hot butter naan Rice 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.