Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.