Dhaba style paneer masala |How to make spicy paneer masala

Hello friends, I like to share Paneer Masala Dhaba style. Dhaba style paneer recipe is a lip smacking spicy paneer masala which is prepared with rich cottage cheese (paneer) chunks cooked in slow-simmered onion-tomato gravy. Paneer masala curry is Dhaba style curry which is used in Punjabi cuisine which mouth watering. Paneer masala curry is one of the unique curry which is used for many types of making recipes such as matar paneer masala, kadai paneer, paneer do pyaza etc...I love serving this with parathas and jeera rice. It’s always a hit with family and guests. 

DHABA STYLE PANEER MASALA

Tips

• Always use soft paneer or homemade paneer.
• Adjust the spiciness of the dish by reducing red chilli powder.
• If using store bought paneer, soak it in hot water for 20 minutes before using in the recipe.
• Use thick curd and creamy curd which ensures the gravy to be rich and mild.
• We add some cornstarch or besan to the curd so that it does not curdle in the gravy.

Here are some yummy recipes among a variety of paneer dishes in Indian cuisine

• Restaurant style paneer changezi
• Restaurant style paneer lababdar
• Restaurant style paneer pasanda

Recipe card for dhaba style paneer masala recipe:

DHABA STYLE PANEER MASALA PREP TIME: 10 MINUTES                 COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS 2  medium size onion – finely chopped 3 medium size grated tomatoes 250 gram paneer /cottage cheese—cut in cubes ½ cup whisked curd  3 tablespoon oil 2 Green chillies 1 bay leaf (tej patta) 1 Cinnamon stick (dalchini) 2 Green Cardamom 4 Black Cardomom 1 pinch ginger 1 teaspoon cumin seeds 1 teaspoon garam masala ½ teaspoon Kasturi methi crushed SPICES: 1 tablespoon Dhaniya Powder 2 teaspoon Kashmiri Lal Mirch Powder 1 teaspoon roasted Jeera powder (Shah Jeera) 2 teaspoon Besan                                   INSTRUCTIONS:     In a deep sauce pan or kadai, heat oil and fry paneer cubes.     Keep the fried cubes in the kitchen towel so that excess oil is removed.     After removing oil, dip the fried paneer cubes in the warm water and add pinch of salt in it so that paneer cubes become soft.     In the same pan or kadai, add dried mirch, cumin seeds, bay leaf, black cardamon, crushed green cardamom and cinnamon stick in it.     Saute the whole garam masala till the spices turn aromatic .     Add chopped onion and saute it on medium flame until gives light golden color.     After that, add ginger garlic paste and saute well.     Add grated tomato or tomato paste and saute till it release oil.     Add turmeric powder, red chili  powder , Kashmiri lal mirch powder, coriander powder, roasted cumin powder, salt and besan.      Mixed all the spices and saute it on low flame till the spices are cooked well and release the oil.      Add whisked curd and mixed it well so that there should be no lumbs.      Add water and mix continuously on low flame.      Boil the gravy for 2-3 minutes on low to medium flame.      Add fried paneer cubes in the masala gravy.      Cover and simmer for 2 minutes till paneer absorbs the spices      Add garam masala and crushed kasuri methi.      Finally, mix well and serve paneer masala recipie with naan or rice.

How to make paneer masala with step by step photo

1. In a deep sauce pan or kadai, heat oil and fry paneer cubes.

2.Keep the fried cubes in the kitchen towel so that excess oil is removed.

3.After removing oil, dip the fried paneer cubes in the warm water and add pinch of salt in it so that paneer cubes become soft.

4.In the same pan or kadai, add dried mirch, cumin seeds, bay leaf, black cardamon, crushed green cardamom and cinnamon stick in it. 

5.Saute the whole garam masala till the spices turn aromatic .

6.Add chopped onion and saute it on medium flame until gives light golden color.

7.After that, add finely chopped ginger and green chili and saute well.

    

8.Add turmeric powder grated tomato or tomato paste and saute till it release oil.

9.Add red chili  powder, Kashmiri lal mirch powder, coriander powder, roasted cumin powder, salt and besan.

10.Mixed all the spices and saute it on low flame till the spices are cooked well and release oil.

11.Add whisked curd and mixed it well so that there should be no lumbs.

12.Add water and mix continuously on low flame.

13. Boil the gravy for 2-3 minutes on low to medium flame.

14. Add fried paneer cubes in the masala gravy.

15. Cover and simmer for 2 minutes till paneer absorbs the spices.

16. Add garam masala and crushed kasuri methi.

17. Finally, mix well and serve paneer masala recipie with naan or rice.

Tips

• Always use soft paneer or homemade paneer.
• Adjust the spiciness of the dish by reducing red chilli powder.
• If using store bought paneer, soak it in hot water for 20 minutes before using in the recipe.
• Use thick curd and creamy curd which ensures the gravy to be rich and mild.
• We add some cornstarch or besan to the curd so that it does not curdle in the gravy.