Dhaba Style Paneer Masala

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Marinating the paneer helps it absorb flavors and prevents it from becoming rubbery.

• Roasting whole spices on a low flame is crucial for developing their aromatic flavors before grinding.

• Sautéing onions until golden brown and tomatoes until soft and mushy ensures a smooth and rich gravy base.

• Cooking the curd on a low flame and stirring continuously prevents it from curdling.

• For a richer gravy, add a tablespoon of cashew paste or almond paste along with the tomatoes.

• Adjust the spice levels to your preference by increasing or decreasing the chili powder.

• Add a splash of cream at the end for an extra creamy texture.