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
Paneer20 cubes
Chilli Powder½ tsp
Turmeric¼ tsp
Garam Masala¼ tsp
Ginger Garlic Paste1 tsp
Salt¼ tsp
All Ingredients - For Dhaba Style Masala Powder
Coriander Seeds2 tsp
Cumin1 tsp
Pepper¼ tsp
Cloves3
Cardamom2 pods
Cinnamon½ inch
Fennel (saunf)½ tsp
All Ingredients - For Curry Preparation
Ghee2 tbsp
Oil2 tbsp
Bay Leaf1
Cardamom2 pods
Cinnamon1 inch
Cloves2
Cumin1 tsp
Onion1 finely chopped
Ginger Garlic Paste1 tsp
Dhaba Masalaall of the prepared powder
Turmeric¼ tsp
Chilli Powder1 tsp
Salt¾ tsp
Tomato2 finely chopped
Curd½ cup, whisked
Water½ cup
Kasuri Methi1 tsp, crushed
Garam Masala¼ tsp
Coriander2 tbsp, finely chopped
⚠ 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 30 minutes.
Step 2: Sauté Paneer
Heat 1 tbsp ghee in a pan. Add the marinated paneer cubes. Sauté for 2 minutes 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 2-3 minutes 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 1 minute until aromatic.
Step 5: Sauté Onions
Add 1 finely chopped onion and 1 tsp ginger garlic paste. Sauté well on medium flame for 5-7 minutes 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 1-2 minutes until the spices turn aromatic and oil separates.
Step 7: Cook Tomatoes and Curd
Add 2 finely chopped tomatoes. Sauté well for 5-7 minutes until the tomatoes turn soft and mushy. Add ½ cup whisked curd. Cook on low flame, stirring continuously, for 3-4 minutes 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 5 minutes 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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