Paneer Masala in Dhaba Style is a recipe that is famous all over the world. Just the word Dhaba Style Paneer Masala brings a joyful smile to our faces.
For those of you, who are wondering what is "Dhaba". Well, Dhaba is a food joint which you find on the highway. When people are traveling from one part of the country to another, then they stop, freshen up and eat in these food joints. This is what we are referring to when we say Dhaba.
Paneer has been a source of comfort, joy, and happiness in my home for a long time. I and my twin brother love Paneer. We are so serious about our love for Paneer that every Tuesday and every Thursday, we have made it like a ritual to have paneer. Yes! We - The Twins - are CRAZY about Paneer. Have you tried our - Matar paneer recipe, Lasooni Paneer or Garlic Paneer, Kashmiri Dum Paneer, Hyderabadi Paneer, Nimbu Adraki Paneer, Paneer Tikka Masala, Paneer Do Pyaaza, Paneer Kali Mirch, and chili Paneer recipe yet?
And, this Dhaba Style Paneer Masala recipe is one of our favorite. Both of us, LOVE the rustic nature of this recipe. Dhaba Style Paneer has that simplicity about itself. In a Dhaba, people don't own a food processor. Neither do they have the luxury of a microwave oven. So, you must have noticed that they leave the onions roughly chopped. In any Dhaba Style recipe, you will never find the use of blended onions. But, these days, there are some Dhabas that do use onion paste and ginger garlic paste.
However, just to maintain the simplicity of this Paneer Masala Dhaba Style Recipe, I have used chopped onions, minced garlic, and chopped ginger.
I have noticed that when you use chopped ginger and minced garlic in your recipe, your dish turns out better than by using store-bought ginger garlic paste. I know, these days, in India, ginger garlic paste is widely available in every shop. But, to make a dish that tastes just like the old times, you got to use ingredients that were used during those times. And, in our case, there were no special ingredients. It was actually that hard work, that love which they poured into cooking. Till date, that LOVE, and the effort which you take to make a recipe because of that love is what makes a recipe stand out. Seriously, guys, there can be so many ingredients but nothing can replace love.
Ingredients you'll need to Make Dhaba Style Paneer Masala:
- 2 Tbsp Oil divided
- 250 gm Paneer cut in cubes
- 2 large Bay leaf or Tej Patta
- 1 Large Dried red chili or Sukhi Lal Mirch
- ½ Tsp Cumin Seeds or Jeera
- ½ Tsp Fenugreek or Meethi Dana
- ½ Tsp Coriander Seeds or Dhaniya
- 1 stick broken cinnamon stick or Dalchini
- ½ Tsp Black Peppercorns or Golki
- 3 Large Onion finely chopped
- 7 cloves minced garlic
- ½ inch Ginger chopped
- 3-4 large Chopped Green Chilies Hari Mirch
- ½ Tsp Dried Fenugreek Leaves Kasuri Meethi
- ½ Tsp Turmeric Powder Haldi Powder
- 1 Tsp Red Chili Powder Lal Mirch Powder
- 1 Tsp Ground Coriander Dhaniya Powder
- ½ Tsp Ground Cumin Jeera Powder
- ½ Tsp Garam Masala Powder
- ½ Tsp Black Pepper Powder Kali Mirch Powder
- Salt as per taste
- ½ Cup Tomato Puree about 2 large tomatoes
- 1 Tbsp Desi Ghee & ½ Tsp Ground Nutmeg
How to Make Paneer Masala Dhaba Style?
- First, heat some oil in a pan and fry paneer cubes until nice and golden brown on both sides.
- In the same pan, add some more oil and add bay leaf, dried red chili, Methi or Fenugreek, Jeera or cumin seeds, broken Dalchini or cinnamon, coriander seeds, or Dhaniya. As the jeera or cumin splatters, add chopped onions.
- Into the onions, add minced garlic, chopped ginger, chopped green chilies, and crushed dried fenugreek leaves (or Kasuri Meethi). Stir well.
- Into that add the spices. Turmeric Powder (Haldi), Coriander Powder (Dhaniya), Red Chili Powder (Lal Mirch Powder), Cumin Powder (Jeera Powder), Garam Masala Powder, Black Pepper Powder (Kali Mirch Powder), and salt. Saute the spices until they release their oil.
- As soon as the spices get roasted add tomato puree. Stir to combine. After cooking for 1-2 minutes for low flame add the paneer cubes and toss until combined.
- Add little water to bring everything together. As the gravy comes to a quick boil add 1 tbsp of desi ghee and 1 tsp of grated nutmeg over it. Turn off the flame and cover the pot with a lid to hold in all the gorgeous flavors and fragrance of the spices.
- Garnish and serve with freshly chopped coriander leaves.
Other Substitutions/Replacements for Paneer Masala Dhaba Style:
- You can skip frying the paneer. I fry them because I like a little crunch.
- If you want you can skip making tomato puree. You can use chopped tomatoes for this recipe.
Have You Tried?
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Paneer Masala Dhaba Style Recipe
Equipment
- skillet
Ingredients
- 2 Tbsp Oil divided
- 250 gm Paneer cut in cubes
- 2 large Bay leaf or Tej Patta
- 1 Large Dried red chili or Sukhi Lal Mirch
- ½ Tsp Cumin Seeds or Jeera
- ½ Tsp Fenugreek or Meethi Dana
- ½ Tsp Coriander Seeds or Dhaniya
- 1 stick broken cinnamon stick or Dalchini
- ½ Tsp Black Peppercorns or Golki
- 3 Large Onion finely chopped
- 7 cloves minced garlic
- ½ inch Ginger chopped
- 3-4 large Chopped Green Chilies Hari Mirch
- ½ Tsp Dried Fenugreek Leaves Kasuri Meethi
- ½ Tsp Turmeric Powder Haldi Powder
- 1 Tsp Red Chili Powder Lal Mirch Powder
- 1 Tsp Ground Coriander Dhaniya Powder
- ½ Tsp Ground Cumin Jeera Powder
- ½ Tsp Garam Masala Powder
- ½ Tsp Black Pepper Powder kali Mirch Powder
- Salt as per taste
- ½ Cup Tomato Puree about 2 large tomatoes
- 1 Tbsp Desi Ghee
- ½ Tsp Ground Nutmeg
- Freshly Chopped Coriander
Instructions
- In a pan heat some oil. As the oil gets hot add paneer cubes. Fry the paneer until lightly golden brown on both sides. Take them out from the pan and keep them aside.
- In the same pan, add 1 tsp oil. Add Bay Leaf (Tej Patta), Jeera (Cumin Seeds), Meethi Dana (Fenugreek), Coriander Seeds (Dhaniya), Black Peppercorns (Golki), broken Cinnamon Stick (Dalchini), and Dried Red Chili (Sukhi Lal Mirch). As soon as the jeera splatters, add chopped onions, chopped ginger, minced garlic, chopped green chilies, and crushed dried fenugreek leaves. Saute the onions until it gets caramelized.
- Now, add turmeric powder (Haldi Powder), Coriander Powder (Dhaniya Powder), Red Chili Powder (Lal Mirch Powder), Cumin Powder (Jeera Powder), Garam Masala Powder, Ground Black Pepper (Kali Mirch Powder), and Salt. Saute the spices until the spices release their oil. Saute them over low heat stirring occasionally.
- Now add tomato puree and stir well. Cover cook on low heat for 2-3 minutes until the rawness of tomato goes away.Add some water and stir well. Adjust the thickness of your paneer masala gravy.
- Finally, add 1 tbsp desi ghee and ½ tsp freshly grated nutmeg. Stir well. Let it come to a quick boil and then take it off the heat.Garnish with freshly chopped coriander leaves and serve with roti, rice, naan, or Kulcha.
