Step-by-Step Instructions

1. 1.Marinate Paneer

   In a bowl, take 20 cubes of paneer. Add 1/2 tsp chilli powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1 tsp ginger garlic paste, and 1/4 tsp salt. Mix well with your hands to coat the paneer cubes evenly. Marinate for 30 minutes.

2. 2.Sauté Paneer

   Heat 1 tbsp ghee in a pan. Add the marinated paneer and sauté for 2 minutes until fried well and lightly golden on all sides. Keep the sautéed paneer aside.

3. 3.Prepare Dhaba Style Spice Powder

   In a clean pan, add 2 tsp coriander seeds, 1 tsp cumin, 1/4 tsp pepper, 3 cloves, 2 cardamom pods, 1/2 inch cinnamon stick, and 1/2 tsp fennel (saunf). Roast these spices on a low flame for about 2-3 minutes until they turn aromatic. Once roasted, transfer them to a grinder and grind into a fine powder. This is your Dhaba Style Masala.

4. 4.Sauté Whole Spices

   In a large kadai or deep pan, heat 2 tbsp ghee and 2 tbsp oil. Add 1 bay leaf, 2 cardamom pods, 1 inch cinnamon stick, 2 cloves, and 1 tsp cumin. Sauté on a low flame for about 1 minute until the spices turn aromatic.

5. 5.Sauté Onions and Ginger Garlic Paste

   Add 1 finely chopped onion to the pan and sauté until it turns golden brown, approximately 5-7 minutes. Then, add 1 tsp ginger garlic paste and sauté well for another 2 minutes until the raw smell disappears.

6. 6.Add Dry Spices

   Reduce the flame to low. Add 2 tbsp of the prepared Dhaba Masala, 1/4 tsp turmeric, 1 tsp chilli powder, and 3/4 tsp salt. Sauté the spices for 1-2 minutes until they turn aromatic and well combined with the onion mixture.

7. 7.Cook Tomatoes

   Add 2 finely chopped tomatoes to the pan. Sauté well for about 5-7 minutes, pressing occasionally, until the tomatoes become soft and mushy and the oil starts to separate from the mixture.

8. 8.Incorporate Curd

   Add 1/2 cup of whisked curd to the gravy. Cook on a low flame, stirring continuously, for about 3-4 minutes until the curd is well combined and the oil separates again, indicating it's cooked through.

9. 9.Adjust Consistency and Add Paneer

   Pour in 1/2 cup of water and mix well to adjust the consistency of the gravy. Bring it to a gentle simmer. Add the fried paneer cubes to the gravy and mix gently to coat them.

10. 10.Simmer and Finish

    Cover the pan with a lid and simmer for 5 minutes on low flame, allowing the paneer to absorb the flavors of the gravy. After 5 minutes, remove the lid. Add 1 tsp crushed kasuri methi, 1/4 tsp garam masala, and 2 tbsp finely chopped coriander. Mix well. The Dhaba Style Paneer Masala is now ready with a perfect texture.