Dhaba Style Paneer Masala

Step 1: Marinate Paneer

In a large bowl, add 20 paneer cubes. Season with ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste, and ¼ tsp salt. Mix well to ensure all paneer cubes are evenly coated. Allow the paneer to marinate for 30 minutes.

Step 2: Sauté Marinated Paneer

Heat 1 tbsp ghee in a pan. Add the marinated paneer cubes and sauté for 2 minutes on medium flame until they are lightly fried and golden brown on all sides. Once done, remove the paneer and keep it 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 these spices on a low flame for 2-3 minutes until they turn aromatic. Let them cool down completely, then grind them into a fine powder.

Step 4: Sauté Whole Spices

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 these whole spices on a low flame for about 30 seconds until they turn aromatic.

Step 5: Sauté Onions and Ginger Garlic Paste

Add 1 finely chopped onion and 1 tsp ginger garlic paste to the pan. Sauté well on medium flame for 5-7 minutes until the onion turns golden brown.

Step 6: Add Ground Spices

Add the freshly prepared dhaba masala powder, ¼ tsp turmeric, 1 tsp chilli powder, and ¾ tsp salt to the sautéed onions. Sauté on a low flame for 2-3 minutes until the spices turn aromatic and the oil begins to separate from the mixture.

Step 7: Cook Tomatoes

Add 2 finely chopped tomatoes to the pan. Sauté well for 5-7 minutes until the tomatoes are soft and mushy, and the oil separates from the mixture.

Step 8: Add Curd and Water

Add ½ cup whisked curd to the tomato-onion mixture. Cook on a low flame, stirring continuously for 3-4 minutes until the curd is well combined and the oil separates again. Then, add ½ cup water and mix well, adjusting the consistency of the gravy as desired. Bring the curry to a gentle boil.

Step 9: Combine Paneer and Simmer

Add the fried paneer cubes to the boiling curry. Mix gently to coat the paneer with the gravy. Cover the pan with a lid and simmer for 5 minutes on low flame to allow the paneer to absorb all the rich flavors of the curry.

Step 10: Finish and Garnish

Remove the lid and stir the curry. Add 1 tsp crushed kasuri methi, ¼ tsp garam masala, and 2 tbsp finely chopped coriander. Mix everything well. The Dhaba Style Paneer Masala is now ready to be served hot with roti or naan.

• Marinating paneer helps it absorb flavors and stay soft.

• Frying paneer lightly before adding to the curry prevents it from breaking and adds texture.

• Roasting whole spices for the dhaba masala enhances their aroma and flavor.

• Cook curd on low flame and stir continuously to prevent it from curdling.

• Adjust water quantity to achieve desired gravy consistency.

• Add cashew paste for a richer, creamier gravy.

• Include bell peppers or peas for added vegetables.

• Adjust spice levels to personal preference.