Step-by-Step Instructions

1. 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.

2. 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.

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 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.