Step-by-Step Instructions

1. 1.Marinate Paneer

   In a bowl, combine 20 cubes of paneer with half tsp chili powder, 1/4th tsp turmeric, 1/2 tsp garam masala, 1 tsp ginger garlic paste, and 1/4th tsp salt. Mix well to coat all the paneer cubes. Marinate for 30 minutes.

2. 2.Saute Paneer

   Heat 1 tbsp ghee in a pan. Add the marinated paneer cubes and saute for 2 minutes until they are fried well and turn golden brown on all sides. Keep the sauteed paneer aside.

3. 3.Prepare Dhaba Style Masala

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

4. 4.Start Curry Base

   In a large pot or kadai, heat 2 tbsp ghee and 2 tbsp oil. Add 1 bay leaf, 2 cardamom pods, 1 inch cinnamon, 2 cloves, and 1 tsp cumin. Saute on low flame for about 30 seconds until the whole spices turn aromatic.

5. 5.Cook Onions and Ginger Garlic Paste

   Add 1 finely chopped onion and 1 tsp ginger garlic paste to the pot. Saute well on medium flame for 5-7 minutes until the onions turn golden brown and soft.

6. 6.Add Spices

   Reduce the flame to low. Add the prepared Dhaba Masala, 1/4th tsp turmeric, 1 tsp chili powder, and 3/4th tsp salt. Saute for 1-2 minutes until the spices are well combined and turn aromatic.

7. 7.Cook Tomatoes

   Add 2 finely chopped tomatoes to the spice mixture. Saute well for 5-7 minutes until the tomatoes become soft and mushy, and oil starts to separate from the mixture.

8. 8.Incorporate Curd

   Add half cup of whisked curd to the gravy. Cook on low flame, stirring continuously for 3-4 minutes, until the curd is well combined with the masala and oil separates again.

9. 9.Adjust Consistency

   Add half cup of water to the gravy and mix well to adjust the consistency. Bring the gravy to a gentle simmer.

10. 10.Add Paneer and Simmer

    Add the fried paneer cubes to the simmering gravy and mix gently. Cover the pot with a lid and simmer for 5 minutes on low flame, allowing the paneer to absorb the rich flavors of the gravy.

11. 11.Finish and Serve

    Remove the lid. Add 1 tsp crushed kasuri methi, 1/4th tsp garam masala, and 2 tbsp finely chopped coriander. Mix well. Your Dhaba Style Paneer Masala is ready to be served hot with naan, roti, or rice.