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dhaba style paneer masala recipe
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5 from 3 votes

Paneer Masala Recipe (Dhaba Style Paneer Curry)

Paneer Masala recipe (Dhaba Style Paneer Curry) with step-by-step photos and a video recipe. Quick and easy paneer recipe made with paneer, onion, tomato and yogurt. This paneer gravy is flavored with simple Indian spices. You can make it within 30 minutes. Serve it with Roti/Naan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Servings: 6
Calories: 223kcal
Author: Preeti Nayak

Equipment

  • Heavy botttom pan

Ingredients

To marinate paneer

  • ½ teaspoon Kashmiri red chili powder (optional)
  • ¼ teaspoon turmeric powder
  • salt to taste
  • 300 gram paneer

Whole spices

  • 1 bay leaf
  • 2 inch cinnamon
  • 4 green cardamoms
  • 5 cloves
  • 1 teaspoon cumin

To make the curry

  • 2 tablespoon oil
  • 2 teaspoon ghee
  • 3 onions finely chopped
  • 1- inch ginger finely chopped
  • 8 cloves garlic finely chopped
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder (optional)
  • ½ teaspoon spicy red chili powder
  • 2 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 tablespoon gram flour besan
  • 4 tomatoes grated (or use pureed fresh tomato)
  • salt to taste
  • 3 tablespoon yogurt (or curd)
  • ½ teaspoon garam masala powder
  • 1 green chili, cut into i-inch pieces (optional)
  • 1 teaspoon Kasuri methi dried fenugreek leaves
  • Coriander leaves (Cilantro) to garnish.

Instructions

Preparations

  • Marinate the paneer: In a mixing bowl, combine paneer with Kashmiri red chili powder, salt, and turmeric. Toss gently to coat the paneer in the masala and set aside.
  • Chop onion, ginger and garlic. Set it aside.
  • Dry roast the Kasuri methi until aromatic and crisp. Set it aside.
  • In the same pan, dry roast gram flour (besan). Roast until aromatic and light golden.

Making Dhaba Style Paneer Masala

  • Heat 1 teaspoon of oil and 1 teaspoon of ghee in a deep bottom pan over medium-low heat.
  • Fry the paneer until light golden on the sides. Immediately transfer it to a bowl filled with 1 cup of warm water. It will keep the paneer soft, preventing it from being dry and rubbery.
  • In the same pan, add the remaining ghee and oil. Add the whole spices and saute it for a minute.
  • Add onions and sauté on medium heat until onions are golden.
  • Add ginger and garlic and cook it for a minute or until you see oil separating from the sides.
  • Next, add turmeric powder, Kashmiri red chili powder, spicy red chili powder, coriander powder, cumin powder, and roasted gram flour (besan). Sauté until oil starts to separate from the masala.
  • Add tomatoes and salt. Combine and cook it for 5 minutes or until oil separates from the masala.
  • Reduce heat and add curd/yogurt. Stir continuously and cook until it combines well with the masala and oil starts to release from sides.
  • Add water to adjust the consistency of the gravy. Cover and cook on low-medium heat for 15 minutes.
  • The oil will start to float on the top. This is an indication that the masala is cooked well.
  • Add paneer, garam masala powder, green chili (optional) and Kasuri methi. Cover and cook on low heat for 2 minutes. Paneer Masala is ready to serve.
  • Garnish with coriander leaves. Serve hot with Roti/Naan.

Video

Notes

  • Do not fry the Paneer cubes in oil for a long time. Just one minute on each side and immediately take it out in a bowl filled with warm water. If fried for a long time the Paneer cubes will turn rubbery and hard.
  • Use fresh curd or yogurt. Do not use the yogurt taken out straight from the refrigerator. Let it come to room temperature and then use it.
  • Roast the gram flour and then add it to the curry. Raw gram flour can spoil the curry.
  • Cook each ingredient until it starts to leave oil from the sides. This ensures that the masala is cooked well and enhances the flavor.
  • Ghee enhances the flavor of the curry. Do not skip it.
  • Do not cut down the quantity of oil or ghee in the recipe. Dhaba-style curries have a lot of oil.
  • Read our full nutrition disclaimer here.
  • Storage:
      • Store the leftovers within 2 hours of cooking them.
      • Let the curry cool down completely. Transfer it to an airtight container. Store it in the refrigerator. Stays good for 2 days. Reheat and serve.
      • You can freeze it for a longer shelf life. Stays good for a month.

Nutrition

Calories: 223kcal