Dhaba Style PANEER MASALA With Secret Dhaba Wala Masala
All Ingredients - For Marinating Paneer
- Paneer 20 cubes
- Chilli Powder 1/2 tsp
- Turmeric 1/4 tsp
- Garam Masala 1/2 tsp
- Ginger Garlic Paste 1 tsp
- Salt 1/4 tsp
All Ingredients - For Dhaba Style Masala
- Coriander Seeds 2 tsp
- Cumin 1 tsp
- Pepper 1/4 tsp
- Cloves 3
- Cardamom 2 pods
- Cinnamon 1/2 inch
- Fennel (saunf) 1/2 tsp
All Ingredients - For Curry Preparation
- Ghee 2 tbsp
- Oil 2 tbsp
- Bay Leaf 1
- Cardamom 2 pods
- Cinnamon 1 inch
- Cloves 2
- Cumin 1 tsp
- Onion 1 finely chopped
- Ginger Garlic Paste 1 tsp
- Dhaba Masala all of it
- Turmeric 1/4 tsp
- Chilli Powder 1 tsp
- Salt 3/4 tsp
- Tomato 2 finely chopped
- Curd 1/2 cup, whisked
- Water 1/2 cup
- Kasuri Methi 1 tsp, crushed
- Garam Masala 1/4 tsp
- Coriander 2 tbsp, finely chopped
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate Paneer
Add 20 cubes of paneer to a bowl. 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 to coat the paneer cubes evenly with the spices. for .
Step 2: Sauté Marinated Paneer
Heat 1 tbsp ghee in a pan. Add the paneer cubes to the pan. for until the paneer is fried well and lightly golden on all sides. Keep the paneer aside.
Step 3: Prepare Dhaba Style Masala
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, and 1/2 tsp fennel (saunf). Roast the spices on a low flame until they turn aromatic. Grind the roasted spices into a fine powder.
Step 4: Initial Curry Sauté
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, 2 cloves, and 1 tsp cumin. on low flame until the spices turn aromatic. Add 1 finely chopped onion and 1 tsp ginger garlic paste. well until the onion turns golden brown.
Step 5: Add Dry Spices and Tomatoes
Add the prepared dhaba masala, 1/4 tsp turmeric, 1 tsp chilli powder, and 3/4 tsp salt to the pan. on low flame until the spices turn aromatic and oil separates. Add 2 finely chopped tomatoes. well until the tomatoes become soft and mushy, and oil separates from the mixture.
Step 6: Incorporate Curd and Water
Add 1/2 cup curd to the tomato-onion mixture. Cook on low flame, stirring continuously, until the curd is well combined and oil separates again. Add 1/2 cup water and mix well, adjusting the consistency as desired.
Step 7: Combine Paneer and Simmer
Add the fried paneer cubes to the gravy. Mix well to coat the paneer with the gravy. Cover and for to allow the flavours to absorb into the paneer.
Step 8: Finishing Touches and Serve
Open the lid and add 1 tsp crushed kasuri methi. Sprinkle 1/4 tsp garam masala and 2 tbsp finely chopped coriander. Mix well. Serve hot.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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