Name: Dhaba Style Paneer Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 20 cubes Paneer; ½ tsp Chilli Powder; ¼ tsp Turmeric; ¼ tsp Garam Masala; 1 tsp Ginger Garlic Paste; ¼ tsp Salt; 2 tsp Coriander Seeds; 1 tsp Cumin; ¼ tsp Pepper; 3 Cloves; 2 pods Cardamom; ½ inch Cinnamon; ½ tsp Fennel (saunf); 2 tbsp Ghee; 2 tbsp Oil; 1 Bay Leaf; 2 pods Cardamom; 1 inch Cinnamon; 2 Cloves; 1 tsp Cumin; 1 finely chopped Onion; 1 tsp Ginger Garlic Paste; all of the prepared powder Dhaba Masala; ¼ tsp Turmeric; 1 tsp Chilli Powder; ¾ tsp Salt; 2 finely chopped Tomato; ½ cup, whisked Curd; ½ cup Water; 1 tsp, crushed Kasuri Methi

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~300 kcal

Recipe by Hebbars Kitchen on YouTube

Recipe Summary

This Dhaba Style Paneer Masala recipe features succulent paneer cubes marinated in aromatic spices, then pan-fried and simmered in a rich, flavorful gravy. The curry is prepared with a special blend of freshly roasted and ground whole spices, onions, tomatoes, and whisked curd, creating a perfect texture and authentic taste.

Adjust servings

Tap an ingredient to mark it ready0 of 32 ready

All Ingredients - For Marinating Paneer

Paneer 20 cubes
Chilli Powder ½ tsp
Turmeric ¼ tsp
Garam Masala ¼ tsp
Ginger Garlic Paste 1 tsp
Salt ¼ tsp

All Ingredients - For Dhaba Style Masala Powder

Coriander Seeds 2 tsp
Cumin 1 tsp
Pepper ¼ tsp
Cloves 3
Cardamom 2 pods
Cinnamon ½ inch
Fennel (saunf) ½ tsp

All Ingredients - For Curry Preparation

Ghee 2 tbsp
Oil 2 tbsp
Bay Leaf 1
Cardamom 2 pods
Cinnamon 1 inch
Cloves 2
Cumin 1 tsp
Onion 1 finely chopped
Ginger Garlic Paste 1 tsp
Dhaba Masala all of the prepared powder
Turmeric ¼ tsp
Chilli Powder 1 tsp
Salt ¾ tsp
Tomato 2 finely chopped
Curd ½ cup, whisked
Water ½ cup
Kasuri Methi 1 tsp, crushed
Garam Masala ¼ tsp
Coriander 2 tbsp, finely chopped

Tools You'll Need

Pan
Kadai
Bowl

Don't have an ingredient? Try these swaps

No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Marinate Paneer

Take 20 paneer cubes in a bowl. Add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste, and ¼ tsp salt. Mix well with hands until all paneer cubes are coated with spices. Marinate for .

Step 2: Sauté Paneer

Heat 1 tbsp ghee in a pan. Add the marinated paneer cubes. Sauté for on medium flame until golden brown on all sides. Keep aside.

Step 3: Prepare Dhaba Style Masala Powder

In a clean pan, add 2 tsp coriander seeds, 1 tsp cumin, ¼ tsp pepper, 3 cloves, 2 cardamom pods, ½ inch cinnamon, and ½ tsp fennel (saunf). Roast on low flame for until aromatic. Transfer to a grinder and grind to a fine powder. Keep aside.

Step 4: Sauté Whole Spices for Curry

In a large kadai or pan, heat 2 tbsp ghee and 2 tbsp oil. Add 1 bay leaf, 2 cardamom pods, 1 inch cinnamon, 2 cloves, and 1 tsp cumin. Sauté on low flame for until aromatic.

Step 5: Sauté Onions

Add 1 finely chopped onion and 1 tsp ginger garlic paste. Sauté well on medium flame for until the onion turns golden brown.

Step 6: Add Ground Spices

Add the prepared Dhaba Masala powder, ¼ tsp turmeric, 1 tsp chilli powder, and ¾ tsp salt. Sauté on low flame for until the spices turn aromatic and oil separates.

Step 7: Cook Tomatoes and Curd

Add 2 finely chopped tomatoes. Sauté well for until the tomatoes turn soft and mushy. Add ½ cup whisked curd. Cook on low flame, stirring continuously, for until the curd is well combined and oil separates.

Step 8: Simmer with Paneer

Add ½ cup water and mix well to adjust the consistency. Add the fried paneer cubes. Mix well, ensuring the paneer is coated with the gravy. Cover and simmer for on low flame, allowing the flavors to absorb into the paneer.

Step 9: Finish and Serve

Add 1 tsp crushed kasuri methi, ¼ tsp garam masala, and 2 tbsp finely chopped coriander. Mix well. Serve hot Dhaba Style Paneer Masala with roti or naan.

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