Dhaba Style Paneer Masala
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.
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
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. for .
Step 2: Sauté Paneer
Heat 1 tbsp ghee in a pan. Add the paneer cubes. 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. on low flame for until aromatic.
Step 5: Sauté Onions
Add 1 finely chopped onion and 1 tsp ginger garlic paste. 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. on low flame for until the spices turn aromatic and oil separates.
Step 7: Cook Tomatoes and Curd
Add 2 finely chopped tomatoes. well for until the tomatoes turn soft and mushy. Add ½ cup 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 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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