Paneer Masala Dhaba Style Recipe
Paneer Masala Dhaba Style recipe is a classic Paneer recipe that you can make in no time. One of the most easiest Paneer recipes that people will love for sure.
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.
