Step-by-Step Instructions

1. 1.Fry Paneer and Capsicum

   Heat 3 tablespoons of oil in a pan. Add 15 cubes of paneer and half a cubed capsicum. Stir fry until they turn golden brown.

2. 2.Drain and Set Aside

   Once the paneer and capsicum are golden brown, drain them from the oil and set aside in a bowl.

3. 3.Sauté Cumin and Onions

   In the same pan with the remaining oil, add 1 teaspoon of cumin seeds and allow them to splutter. Then, add 1 finely chopped onion and 2 tablespoons of chopped ginger garlic. Sauté well until the onions turn golden brown.

4. 4.Add Dry Spices

   Add half a teaspoon of turmeric, 1 teaspoon of chilli powder, half a teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Sauté on low flame until the spices turn aromatic and the oil separates from the mixture.

5. 5.Cook Tomatoes

   Add 3 crushed tomatoes to the pan. Sauté well until the oil separates again and the mixture achieves a smooth consistency.

6. 6.Simmer Gravy

   Pour in 1 cup of hot water and cook well, stirring occasionally, until the gravy starts to bubble.

7. 7.Combine Paneer and Cream

   Add the previously fried paneer and capsicum to the gravy, along with 2 tablespoons of cream. Mix well to combine all ingredients.

8. 8.Adjust and Simmer

   Adjust the consistency of the curry as desired by adding more hot water if needed. Cover the pan and simmer for 5 minutes to allow the flavors to meld together.

9. 9.Finish with Aromatics

   Remove the lid and add half a teaspoon of garam masala, 2 tablespoons of crushed kasuri methi, and chopped coriander. Mix well until all the flavors are absorbed into the curry.

10. 10.Serve Dhaba Style Paneer Masala

    Your Dhaba Style Paneer Masala is ready. Serve hot with roti, naan, or rice.