Dhaba Style Paneer Masla | Paneer Masala Recipe | Step By Step Pic + Video | Paneer Gravy | Sidedish for Roti, Naan, Paratha | Simple and Yummy Recipes

Dhaba style paneer masala is a spicy curry recipe and also easy to make at home. It is a perfect treat for all the paneer lovers. You can adjust your spice level as per your liking. This Dhaba style paneer masala is best serves with Indian flatbreads like roti, naan, parathas. It can also be served with white rice too.

If you are fond of paneer, you will instantly fall in love with this Dhaba style panner masala. Trust me guys, the panner cooked in this gravy will melt in your mouth. It's worth every bite. So what are you waiting for? Make this Dhaba style paneer masala for dinner and serve for your loved ones and enjoy.

Ingredients

• 1 large Onion, very finely chopped
• 1 large Tomato, grind to a puree
• 1 large Cinnamon stick
• 3 Cardamom pods
• 3 Cloves
• 1 tsp Cumin seeds
• 1 dry Kashmiri Red chilly
• ½ tbsp Ginger Garlic paste
• 1 Kashmiri Chilly powder
• ½ tsp Coriander powder
• ½ tsp Garam Masala
• ¼ tsp Cumin powder
• ¼ Pepper powder
• Salt to taste
• ½ tbsp Dry Fenugreek leaves
• Few Coriander leaves, chopped
• 1 tbsp Oil
• 1 tbsp Ghee

Whole Spices

• 1 or 2 Cinnamon Stick
• 3 Cloves
• 3 Cardamon
• 1 tap Cumin seeds
• 1 Dry Red chili 

To Marinate Paneer

• 100 gms Paneer, cut into small cubes
• ½ Red Chilly powder
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala
• ¼ tsp Salt
• 1 tbsp Water
• 1 tsp Ghee ( Clarified Butter )

Method:

• In a large bowl place the panner pieces, add chilly powder, turmeric powder, garam masala and salt. Add 1tbsp of water to it and mix well. Keep aside and allow it to marinate for 30 mins.

• Meanwhile heat 1 tbsp oil and 1 tbsp ghee in a frying pan, when hot add the whole spices ( cinnamon, cardamom, cloves, cumin seeds, dry red chilly ) and fry for a min in medium flame.

• Next, add the finely chopped onion, mix well and saute on a medium flame for 2 mins. Then add the ginger garlic paste and mix well. Cook on medium flame until onion turns golden brown in colour.

• Next add all the spice powders - coriander powder, cumin powder, Kashmiri red chilly powder, pepper powder, garam masala powder and salt. Mix well and saute and cook on low flame for 2 mins.

• Add the pureed tomato and mix well. Cook in low flame until the mixture leaves the sides of the pan.

• Meanwhile, heat another small frying pan. Add 1 tsp ghee and allow it t melt in low flame. Add the marinated paneer pieces and cook for a min on high flame.

• Add the paneer pieces to the masala mixture and mix well. Then add 1 cup of water to it and mix well and bring it to a boil.

• Cover and cook the gravy for about 5 mins in low flame. After 5 mins on the lid and give a mix.

• Finally, add kasthuri methi and coriander leaves, give a good mix and switch off the flame. Serve hot with roti, naan and paratha.

💥 Step by step pic how to make dhaba style paneer masala at home

In a large bowl place the panner pieces, add chilly powder, turmeric powder, garam masala and salt. Add 1tbsp of water to it and mix well. Keep aside and allow it to marinate for 30 mins.

Meanwhile heat 1 tbsp oil and 1 tbsp ghee in a frying pan, when hot add the whole spices ( cinnamon, cardamom, cloves, cumin seeds, dry red chilly ) and fry for a min in medium flame.

Next, add the finely chopped onion, mix well and saute on a medium flame for 2 mins. Then add the ginger garlic paste and mix well. Cook on medium flame until onion turns golden brown in colour.

Next add all the spice powders - coriander powder, cumin powder, Kashmiri red chilly powder, pepper powder, garam masala powder and salt. Mix well and saute and cook on low flame for 2 mins.

Add the pureed tomato and mix well. Cook in low flame until the mixture leaves the sides of the pan.

Meanwhile, heat another small frying pan. Add 1 tsp ghee and allow it t melt in low flame. Add the marinated paneer pieces and cook for a min on high flame.

Add the paneer pieces to the masala mixture and mix well. Then add 1 cup of water to it and mix well and bring it to a boil.

Cover and cook the gravy for about 5 mins in low flame. After 5 mins on the lid and give a mix. Finally, add kasthuri methi and coriander leaves, give a good mix and switch off the flame. Serve hot with roti, naan and paratha.

Watch the making here