Paneer Masala Dhaba Style
Dhaba Style Paneer Masala Recipe rustic Indian flavors within 30 minutes, cooked in Indian spices for main course.
Equipment
- Heavy bottomed Pan or Kadhai
Ingredients
- 2 cups Fresh Paneer 200 gms
- 2 Onion(medium sized)
- 3 Tomatoes(medium sized)
- 1/2 Cup Readymade Tomato Puree
- 4-5 Garlic Cloves
- Ginger (small piece)
- 1-2 Green Chilies optional
- 1/2 Cup Yogurt or Curd
- 1/4 Cup Cream
Spices
- 4-5 Cloves
- 4-5 Black Peppercorns
- 1 Bay Leaf
- 1-2 Dry Whole Red Chilli optional
- 1 tsp Cumin Seeds/Jeera
- 1-2 tsp Coriander Powder
- 1-2 tsp Garam Masala
- ½ tsp Red Chilli Powder
- 1 tsp Dried Fenugrek Leaves/Kasuri Methi
- 1 tsp Sugar
- 2 tbsp Oil
- 1 tbsp Butter
Instructions
- Wash and cut Paneer into small cubes.
- Finely chop onion and tomatoes.
- Make coarse paste of ginger garlic and green chilli. If making for kids or you have low heat tolerance skip chilies or use only 1.
- In pan or kadhai, heat 2 tbsp. of oil and butter.
- Add cumin seeds and other whole spices. Once the spices start giving aroma, add finely chopped onions.
- Once onions start turning pink or translucent add ginger garlic and green chili paste and sauté till onions are lght brown.
- Add chopped tomatoes and cook till soft and mushy, Then add tomato sauce. Pls note do not add ketchup. Incase you don't have store bought tomato sauce, puree 2 tomatoes and add.
- Cook for another 2-3 minutes till masala starts to thicken.
- Then add dry powdered spices(coriander powder, red chilli powder and garam masala) along with dried fenugreek leaves, sugar/jaggery. Cook for a minutes.
- Add yogurt/curd and mix well. Take care it should not curdle.
- Add cubed paneer pieces and add 1/2 cup water and cook for another 2-3 minutes.
Video
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