M

Close

a

Menu

Dhaba Style Paneer Masala Recipe

by | Aug 11, 2020 | 10 comments

dhaba-style-paneer-masala-recipe-15
Recipe for Dhaba Style Paneer Masala Recipe. Spicy Sabji / gravy made with paneer. Dhaba Style Paneer curry recipe with step by step pictures.

There is an old small restaurant called Inchara near our place. We used to frequent this place so often with Vinodh’s friends. We met there for our first date too. The place was always special. Food was always good and paneer masala was a constant order for me. Even though its been years since we went there, I have been craving it for sometime now. I made the paneer masala today and I should say that I am very happy. This recipe has been very minimally adapted from the cookbook by Pushpesh Pant.

This is a very hearty and delicious paneer gravy that goes so well with roti, naan or paratha. I like to make this paneer masala a little spicy. I have used a little bit of cream to make it a rich gravy but its totally optional. You can do without the cream and the gravy comes so delicious without the cream too.

Click the link below to find the recipes on the site that uses the main ingredient as Paneer.
Paneer Recipes

Here is a video of how to make Dhaba Style Paneer Masala Recipe

dhaba-style-paneer-masala-recipe-17

Marinating and roasting the Paneer for Dhaba Style Paneer Masala
Dice the paneer into half inch cubes. Add it to a bowl. To the paneer cubes, add in the salt, turmeric powder, garam masala, red chilli powder and half a teaspoon of besan (Indian chickpea flour). Mix well to combine. Marinate the paneer for 15-20 minutes.
dhaba-style-paneer-masala-recipe-1

Heat oil in a pan (preferably non stick) and add in the paneer pieces. Cook for 3-4 minutes until the paneer is nice and golden. Remove and set aside on a plate.
dhaba-style-paneer-masala-recipe-3

Now, we will make the gravy for the Dhaba Style Paneer Masala.
In the same pan in which we fried the paneer, add in a little more oil and ghee. Add in the cumin seeds and finely chopped onions. Make sure to finely chop the onions. Alternatively, you can grate the onions in a food processor and add.
dhaba-style-paneer-masala-recipe-4

Also add in the salt along with the onions. The salt will help the onions cook faster. After about five minutes of sauteing on a medium flame, the onions would be soft. Add in the ginger garlic paste and continue to saute for a good five minutes more.
dhaba-style-paneer-masala-recipe-5

The onions should nicely brown.
dhaba-style-paneer-masala-recipe-6

Once the onions are nice and brown, reduce the flame to low. On a low flame, add in the red chilli powder and black pepper powder. If you want a spicy paneer masala, adjust the chilli powder according to your taste. Add in the coriander powder, turmeric powder, garam masala powder and kasuri methi. Kasuri methi is dried fenugreek powder. Saute for a few seconds.
Note: If you add the spice powders when the pan is really hot and the flame is high, the spices tend to burn. So always add spices having the flame low so the spices stay fragrant and does not burn.
dhaba-style-paneer-masala-recipe-7

Add in the Besan – Indian chickpea flour. Do not add a lot of besan. I have added about 1.5 tablespoon of besan. Roast the besan along with the other ingredients for half a minute.
dhaba-style-paneer-masala-recipe-8

Grind the tomatoes to a puree in a mixie. I recommend two Indian brand mixie which are heavy duty and does a wonderful job in the kitchen.Β Panasonic Mixie – 550 WattsΒ andΒ Bosch Mixie 1000 Watts. Do check the links online to buy.
dhaba-style-paneer-masala-recipe-2

Add in the pureed tomatoes to the pan.
dhaba-style-paneer-masala-recipe-9

Add half a teaspoon of sugar to the pan. Saute for around 10-12 minutes stirring constantly so the tomato mixture does not scorch at the bottom.
dhaba-style-paneer-masala-recipe-10

Once the mixture is thick, add in quarter cup of milk and cream. Cook for a minute. The milk and cream is optional. If you are making this for an everyday curry and do not want it to be rich, then omit the milk and the cream and it still comes out really great.
dhaba-style-paneer-masala-recipe-11

Add in the roasted paneer and mix well to combine. At this stage, if the mixture is very thick, add little hot water to adjust the consistency of the gravy.
dhaba-style-paneer-masala-recipe-12

Add in the coriander leaves and let the gravy simmer for just a minute.
dhaba-style-paneer-masala-recipe-13

Remove from heat and serve. A fantastic Dhaba style paneer masala is ready.
dhaba-style-paneer-masala-recipe-16

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dhaba Style Paneer Masala Recipe

  • Total Time: 50m
  • Yield: 4 servings 1x

Ingredients

Scale

Marinating and roasting the Paneer for Dhaba Style Paneer Masala

  • 200 grams Paneer, diced into half inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon besan (Indian Chickpea Flour)
  • 1 tablespoon vegetable oil for frying the paneer

Gravy for the Dhaba Style Paneer Masala

  • 2 tablespoon vegetable oil
  • 1 tablespoon ghee
  • 1/2 teaspoon cumin seeds
  • 1.5 cups onions, finely chopped
  • 1 teaspoon salt
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi (dried fenugreek powder)
  • 1.5 tablespoon besan (Indian Chickpea Flour)
  • 500 grams tomatoes, pureed in a mixie
  • 1/2 teaspoon sugar
  • 1/4 cup cow milk (optional) – check notes
  • 1/4 cup dairy cream (optional) – check notes
  • 3 sprigs coriander leaves, finely chopped

 

Instructions

Marinating and roasting the Paneer for Dhaba Style Paneer Masala

  • Dice the paneer into half inch cubes. Add it to a bowl. To the paneer cubes, add in the salt, turmeric powder, garam masala, red chilli powder and half a teaspoon of besan (Indian chickpea flour). Mix well to combine. Marinate the paneer for 15-20 minutes. Heat oil in a pan (preferably non stick) and add in the paneer pieces. Cook for 3-4 minutes until the paneer is nice and golden. Remove and set aside on a plate.

Gravy for the Dhaba Style Paneer Masala

  • In the same pan in which we fried the paneer, add in a little more oil and ghee. Add in the cumin seeds and finely chopped onions. Make sure to finely chop the onions. Alternatively, you can grate the onions in a food processor and add. Also add in the salt along with the onions. The salt will help the onions cook faster. After about five minutes of sauteing on a medium flame, the onions would be soft. Add in the ginger garlic paste and continue to saute for a good five minutes more.
  • Once the onions are nice and brown, reduce the flame to low. On a low flame, add in the red chilli powder and black pepper powder. If you want a spicy paneer masala, adjust the chilli powder according to your taste. Add in the coriander powder, turmeric powder, garam masala powder and kasuri methi. Kasuri methi is dried fenugreek powder. Saute for a few seconds.
    Note: If you add the spice powders when the pan is really hot and the flame is high, the spices tend to burn. So always add spices having the flame low so the spices stay fragrant and does not burn.
  • Add in the Besan – Indian chickpea flour. Do not add a lot of besan. I have added about 1.5 tablespoon of besan. Roast the besan along with the other ingredients for half a minute.
  • Grind the tomatoes to a puree in a mixie. Add in the pureed tomatoes to the pan. Add half a teaspoon of sugar to the pan. Saute for around 10-12 minutes stirring constantly so the tomato mixture does not scorch at the bottom.
  • Once the mixture is thick, add in quarter cup of milk and cream. Cook for a minute.
  • Add in the roasted paneer and mix well to combine. At this stage, if the mixture is very thick, add little hot water to adjust the consistency of the gravy. Add in the coriander leaves and let the gravy simmer for just a minute. Remove from heat and serve. A fantastic Dhaba style paneer masala is ready.

Notes

The milk and cream is optional. If you are making this for an everyday curry and do not want it to be rich, then omit the milk and the cream and it still comes out really great.

  • Author: Suguna Vinodh
  • Prep Time: 20m
  • Cook Time: 30m

Keywords: dhaba style paneer masala

10 Comments

  1. Kate

    I’ve made this three times to date and it’s just phenomenal. Definitely my favorite paneer dish ever.

    Reply
  2. Viji

    Loved it. Thanks for sharing this recipe.






    Reply
  3. RAJESH N RATHOD

    RUSTIC -YUMMY -MOUTH WATERING

    Reply
  4. Indu

    Wow.. Yummy… awesome..
    Tried it.it was an instant hit at home.
    My daughter loved it to the core.
    Thank you so much.

    Reply
  5. Karthikha s

    Tried it pa
    Awesome taste
    Rich gravy
    Thankyou

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.