Dhaba Style Instant Paneer Sabji - Paneer Masala

Step 1: Fry Paneer and Capsicum

Heat 3 tbsp oil in a pan. Add 15 paneer cubes and half cubed capsicum. Stir fry until the paneer and capsicum turn golden brown. Drain them off and set aside.

Step 2: Sauté Aromatics

In the same pan, add 1 tsp cumin seeds and let them splutter. Then, add 1 finely chopped onion and 2 tbsp ginger garlic paste. Sauté well until the onions turn golden brown, which takes about 3-5 minutes.

Step 3: Add Spices and Tomatoes

Reduce the flame to low and add half tsp turmeric, 1 tsp chilli powder, half tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt. Sauté for 1-2 minutes until the spices turn aromatic and oil starts to separate. Add 3 crushed tomatoes and sauté well for 5-7 minutes until oil separates and the mixture forms a smooth consistency.

Step 4: Simmer the Gravy

Pour in 1 cup of hot water and mix well. Bring the gravy to a boil. Then, add the previously fried paneer and capsicum.

Step 5: Finish with Cream and Herbs

Add 2 tbsp cream and mix well, adjusting the consistency as desired. Cover the pan and simmer for 5 minutes until the curry is cooked well and the flavors are absorbed into the paneer. Finally, add half tsp garam masala, 2 tbsp crushed kasuri methi, and chopped coriander. Mix well to combine all the flavors.

Step 6: Serve

Serve the Dhaba style paneer sabji hot with roti, naan, or rice.

• Ensure onions are sautéed until golden brown for a rich gravy base.

• Cook the tomato paste until oil separates to deepen the flavor.

• Adjust the amount of chili powder to your preferred spice level.

• Add green peas or mushrooms for extra vegetables.

• Replace paneer with tofu for a vegan alternative.

• Use cashew paste for a richer, creamier texture instead of cream.