Dhaba Style Paneer Masala (Step by Step Pics)

What is your favourite vegetarian side with a simple pulao or naan or phulkas??

Well, my first preference is paneer dishes and then mushrooms. And due to this love for paneer, I keep trying out newer recipes of paneer and kids also love paneer recipes. Though I have shared a lot of paneer recipes that you can try out from the list below but this dhaba style paneer gravy is very delicious that you can serve with a simple peas pulao or naan.  

This dhaba style paneer curry is usually a spicy curry with oil floating as a layer. I have used Kashmiri chilly powder only as my kids don't like spicier version with paneer masalas. You can always use the hot chilli powder along with Kashmiri chilly powder, as the hot chilli powder alone may not add the required colour to the masala. The masala is simple to make but requires a little patience as each stage of the masala is cooked till oil separates and then moves to the next step. 

The usage of roasted besan adds a richness to the gravy. This masala is simply delicious that you can try out with mushrooms too. The paneer cubes are fried in ghee, which imparts a unique flavour. Though we use tomatoes to add the tanginess and volume, but yogurt is also added. Do give this a try and enjoy with your dear ones!!

Preparation time ~ 20 minutes

Cooking time ~ 30 minutes

Author ~ Julie 

Serves ~ 3-4 

Ingredients

paneer 200 g

kashmiri chilly powder 1/2 tsp

turmeric powder 1/2 tsp

salt to taste

ghee 1-2 tbsp

for masala

whole spices (cardamom 2-3, cinnamon 1', cloves 3-4, bay leaf -1, dry chillies-2, cumin seeds 1/2 tsp)

onions 3 chopped fine

tomatoes 2 chopped 

ginger- garlic paste 1tbsp

yogurt 3-4 tbsp beaten

kashmiri chilly powder 1 tsp

coriander powder, 1 tsp

garam masala 1/2 tsp

green chilly 2 vertical slit

kasuri methi 1 tbsp

coriander leaves

salt to taste 

oil 3-4 tbsp

Method

• Cut the paneer in cubes and marinate using kashmiri chilly powder and turmeric powder and salt. Shallow fry the paneer cubes after marination in ghee or oil(I used ghee).

• Add the besan and roast the besan for 3-4 minutes till fragrant on low flame.
• Add oil and add the whole spices. Sauté and add onions till  translucent and then add ginger- garlic paste. Add the spice powders on low flame and add roasted besan. Mix well.
• Add tomato purée or chopped(I added chopped). Cook till the tomatoes are cooked well and the oil separates.

Add the yogurt, mix well and then slide in the fried paneer pieces with the left over ghee. Add  1/2 cup water and add salt as needed. Cook covered on low flame for 3 minutes till the oil separates.

Add kasuri methi and slit green chillies. Cook till the oil starts floating(may take 2 minutes). Finally, garnish with coriander leaves and switch off flame.

NOTES

* Frying the paneer in ghee adds a unique flavour, you can use oil too.

* The same gravy can be used to make mushroom masala too.

* Adding hot chilli powder will add the spiciness, I have added Kashmiri chilli powder alone. Add 1/2 a tsp of hot chilli powder if using for this recipe.

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