⚠ Contains Allergens
In a pan, heat 3 tbsp of oil. Add 15 cubes of paneer and half a cubed capsicum.
Stir fry the paneer and capsicum until they turn golden brown. Drain them from the oil and set aside in a bowl.
In the same pan with the remaining oil, add 1 tsp of cumin and let it splutter. Then, add 1 finely chopped onion and 2 tbsp of chopped ginger and garlic. Sauté well.
Continue to sauté the onion mixture until it turns golden brown.
Add half tsp turmeric, 1 tsp chilli powder, half tsp cumin powder, half tsp coriander powder, and 1 tsp salt. Sauté on a low flame until the spices become aromatic.
Add 3 crushed tomatoes and sauté well. Cook until the oil separates from the masala and it forms a smooth paste.
Pour in 1 cup of hot water and mix well to form a gravy. Bring it to a boil.
Add the fried paneer and capsicum back into the pan. Then, add 2 tbsp of cream and mix everything well. Adjust the consistency if needed.
Cover the pan with a lid and let the curry simmer for 5 minutes, allowing the paneer to absorb the flavors.
Uncover the pan. Add half tsp of garam masala, 2 tbsp of crushed kasuri methi, and 2 tbsp of chopped coriander.
Mix well one last time to combine all the flavors. The Dhaba Style Paneer Masala is ready to be served.
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