Dhaba Style Paneer Masala Recipe (2024)

5 from 8 votes

Paneer - marinade & pan fry

• 15 large Paneer cubes 250 to 300 grams approx
• 1 tsp Oil for marination
• 1/4 tsp Turmeric powder
• 1 tsp Kashmir Red Chili powder
• 1/2 tsp Garam Masala powder
• 1/2 tsp Salt
• 1 tbsp Water
• 1 tsp Oil for frying
• 1 tsp Butter for frying

Temper

• 4 tbsp Oil
• 2 tsp Butter optional, substitute with oil or ghee
• 3 small Bay leaf
• 1 tsp Cumin seeds
• 3 small Dry red chili
• 3 small Green chili slit

Saute

• 1.5 cup Onion minced
• 1 tbsp Ginger Garlic paste
• 1/4 tsp Turmeric powder
• 2 tsp Kashmir red chili powder
• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Black pepper powder
• 1 tbsp Gram flour / Chickpea flour
• 2 cups Tomato puree 5 large tomatoes crushed
• 1/2 tsp Garam Masala powder
• 1/2 tsp Sugar
• 1.5 tsp Salt
• 2 tsp Kasuri methi leaves / Dry fenugreek leaves
• 1 cup Water
• 1/4 cup Coriander leaves

Optional Ingredients / Substitutes (Read Notes)

• 1 tbsp Fresh malai / Fresh cream / Heavy cream optional
• 1/2 cup Hung Curd optional
• 3 small Green Chili for extra heat

To marinate

• Cut paneer / cottage cheese into big chunks or into big cubes.

  

• Add oil, turmeric powder, red chili powder, garam masala powder, salt and water.

  

• Mix well to coat on all sides and let it in the marinade for 20 to 30 minutes.

  

  See Also

  Akkaravadisal Recipe

Temper, Saute & Simmer

• Heat oil and some butter in a deep sauce / fry pan.

  

• Temper with bay leaf, cumin seeds, dry red chili & green chili. Let it sizzle in oil for few seconds.

  

• Add minced onions along with a pinch of salt and saute until it turns light golden and translucent. This is an important step to attain smooth gravy consistency, so fry over medium flame until its browns evenly. ( 5 minutes medium flame )

  

• Once it turns light golden, add ginger garlic paste and fry for few minutes to get rid of raw smell.

  

• Start adding turmeric powder, coriander powder, kashmir red chili powder, cumin powder, black pepper powder, gram flour, salt and half of the kasuri methi leaves.

  

• Fry the onion mixture along with all the masala powders until it browns and turns into a dry thick masala.

  

• Now add tomato puree along with garam masala powder, salt and sugar. Add extra green chillies at this stage if preferred and the rest of dry methi leaves. Cover and cook over low flame for 10 minutes.

  

• Once the tomatoes puree cooks and thickens, add green chilies, some kasure methi leaves and some water to adjust gravy consistency.

  

To pan fry

• Heat oil and some butter in a shallow frying pan.

  

• Place the paneer cubes and shallow fry for a couple of minutes and switch off! Set this aside.

  

• Do not fry long as it would make the paneer go rubbery. Just warm it up in the spices to coat and flavor it. Alternatively you can bake / grill or broil for few minutes to give a tandoori effect.

• Now add the shallow fried paneer along with the oil in which its fried.

  

• Again, cover and cook this gravy until the oil separates on top. ( 5 minutes)

  

• Finally garnish with fresh coriander leaves.

  

• Top it with some fresh malai or cream which is optional, just to make it rich.

  

• Simmer for few minutes and switch off!

  

• Serve hot with naan or paratha along garnished with chopped raw onions!

  

Tomato puree - Either blanch 5 large tomatoes, remove skin and pulse in a blender to make a puree or just blend 5 large raw tomatoes. If using raw tomato puree, make sure to cook a little long.

Paneer Cut - Usually dhaba style will have big chunks of fresh paneer/ Chenna. You may either add big chunks or cut into small size cubes to fit your needs. Fresh chenna tastes better for this recipe than pre made paneer.

Hung Curd - Instead of adding cream or malai you can add hung curd / thick greek yogurt to make the gravy look rich and creamy. If you plan on adding then saute along while adding tomato puree.

Fresh Cream - Thick malai will be used while serving this paneer curry. Adding fresh cream or malai is just optional to make the gravy rich.

Butter / Ghee - Adding butter / Ghee is also to make it more flavorful and rich. It is optional substitute with any refined oil.