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Tuesday, December 07, 2021

Dhaba Style Paneer Masala (Step by Step Pics)

What is your favourite vegetarian side with a simple pulao or naan or phulkas??
Well, my first preference is paneer dishes and then mushrooms. And due to this love for paneer, I keep trying out newer recipes of paneer and kids also love paneer recipes. Though I have shared a lot of paneer recipes that you can try out from the list below but this dhaba style paneer gravy is very delicious that you can serve with a simple peas pulao or naan.  

This dhaba style paneer curry is usually a spicy curry with oil floating as a layer. I have used Kashmiri chilly powder only as my kids don't like spicier version with paneer masalas. You can always use the hot chilli powder along with Kashmiri chilly powder, as the hot chilli powder alone may not add the required colour to the masala. The masala is simple to make but requires a little patience as each stage of the masala is cooked till oil separates and then moves to the next step. 

The usage of roasted besan adds a richness to the gravy. This masala is simply delicious that you can try out with mushrooms too. The paneer cubes are fried in ghee, which imparts a unique flavour. Though we use tomatoes to add the tanginess and volume, but yogurt is also added. Do give this a try and enjoy with your dear ones!!

Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Author ~ Julie 
Serves ~ 3-4 
paneer 200 g
kashmiri chilly powder 1/2 tsp
turmeric powder 1/2 tsp
salt to taste
ghee 1-2 tbsp

for masala
whole spices (cardamom 2-3, cinnamon 1', cloves 3-4, bay leaf -1, dry chillies-2, cumin seeds 1/2 tsp)
onions 3 chopped fine
tomatoes 2 chopped 
ginger- garlic paste 1tbsp
yogurt 3-4 tbsp beaten
kashmiri chilly powder 1 tsp
coriander powder, 1 tsp
garam masala 1/2 tsp
green chilly 2 vertical slit
kasuri methi 1 tbsp
coriander leaves
salt to taste 
oil 3-4 tbsp

  • Cut the paneer in cubes and marinate using kashmiri chilly powder and turmeric powder and salt. Shallow fry the paneer cubes after marination in ghee or oil(I used ghee).

  • Add the besan and roast the besan for 3-4 minutes till fragrant on low flame.
  • Add oil and add the whole spices. Sauté and add onions till  translucent and then add ginger- garlic paste. Add the spice powders on low flame and add roasted besan. Mix well.
  • Add tomato purée or chopped(I added chopped). Cook till the tomatoes are cooked well and the oil separates.

  • Add the yogurt, mix well and then slide in the fried paneer pieces with the left over ghee. Add  1/2 cup water and add salt as needed. Cook covered on low flame for 3 minutes till the oil separates.
  • Add kasuri methi and slit green chillies. Cook till the oil starts floating(may take 2 minutes). Finally, garnish with coriander leaves and switch off flame.

    * Frying the paneer in ghee adds a unique flavour, you can use oil too.
    * The same gravy can be used to make mushroom masala too.
    * Adding hot chilli powder will add the spiciness, I have added Kashmiri chilli powder alone. Add 1/2 a tsp of hot chilli powder if using for this recipe.


    Angie's Recipes said... Best Blogger Tips

    Wish I could dig right into that amazing gravy!

    shirleysimplerecipe said... Best Blogger Tips

    Looks delicious 😁!

    Tisa Jacob said... Best Blogger Tips

    This looks perfect, Julie. I missed your step-by-step pictures and posts.

    Suja Manoj said... Best Blogger Tips

    Absolutely delicious, yum yum!