Paneer Masala Recipe – Dhaba Style Panner Dish – CookingShooking
Hey Foodies, Indian curries are worldwide famous. Almost every country in the world has Indian restaurants cropping up by the day. But somewhere in the entire hustle bustle the authentic taste of all signature dishes is lost. So if you are looking to get the authentic dhaba style paneer recipe, then let’s get back to the basic and begin from here, today’s recipe is of Paneer Masala. Soft marinated paneer, tossed and slightly warmed, slow cooked with aromatic blend of spices in rich tomato based gravy. Try making this dhaba style paneer dish and bring back the Magic.
RECIPE VIDEO
RECIPE CARD
Paneer Masala Recipe – Dhaba Style Panner Dish – CookingShooking
Hey Foodies, Indian curries are worldwide famous. Almost every country in the world has Indian restaurants cropping up by the day. But somewhere in the entire hustle bustle the authentic taste of all signature dishes is lost. So if you are looking to get the authentic dhaba style paneer recipe, then let’s get back to the basic and begin from here, today’s recipe is of Paneer Masala. Soft marinated paneer, tossed and slightly warmed, slow cooked with aromatic blend of spices in rich tomato based gravy. Try making this dhaba style paneer dish and bring back the Magic.
INGREDIENTS:
- Paneer - 300 gms cubed
- salt - 1 tsp
- Kashmiri Red Chili Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Haldi powder - 1/4 tsp
- Water - 2 tbsp
- Ghee - 1 tbsp as required to cook the paneer
- Coriander Leaves - chopped for garnish
For the gravy
- oil - 3 tbsp
- Ghee - 1 tbsp
- Cumin Seeds - 1 tsp
- Cardamom - 3-4 small crushed
- Cinnamon stick - 1 inch
- Cloves - 4-5 small crushed
- Onions - 3 medium minced, finely chopped or blended
- Ginger - 1 inch juliennes
- garlic - 4-5 cloves chopped
- salt - to taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Kasuri Methi - 1 tsp
- Garam Masala - 1/2 tsp
- Coriander & Cumin powder - 1 tsp or ½ tsp of each cumin and coriander powder
- Besan - 1 tbsp or atta
- Coriander Leaves - 1 tbsp chopped
- Tomatoes - 4 medium chopped and pureed
- Water - 1 cup as required for gravy
RECIPE STEPS:
For the paneer
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Cut the paneer in to cubes and in a mixing bowl combine paneer with salt, kashmiri Red Chili powder, garam masala and haldi powder. Add water and give it a good stir. Do not break the paneer cubes. Once done set aside.
For the gravy
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In a kadhai pour oil and then add the ghee, once the oil is hot add cumin, crushed cardamom, cinnamon and cloves. Roast all the spices for 1 minute.
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Add the minced onions and cook them over medium flame until they are golden.
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Half way through cooking the onions, add ginger, garlic and salt, cook them with the onions until it’s golden.
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Next add kashmiri Red Chili powder, black pepper, kasuri methi, garam masala, coriander and cumin powder.
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Finally add besan and give it a good stir. Cook everything over low flame for 2 minutes.
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Add coriander leaves and cook for 1 minute. Add the tomato puree, give it a quick mix, cover the pan and cook for 3-4 minute over low flame.
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After 4 minutes, open the lid and cook everything over high flame until the masala leaves the sides of the pan.
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In the meantime in a pan add ghee and then add the paneer, toss and warm the paneer.
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After cooking the masala for about 6 minutes, add the warm paneer and pour water.
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Gently stir the paneer and cover the pan and cook everything for 2 minutes over low flame. Paneer is ready.
Serve
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Sprinkle some fresh coriander and serve the Paneer Masala along with some hot butter naan or kulcha.
RECIPE NOTES :
Notes: Quantity of ghee and oil is upto your preference. Besan is a thickening agent; you can skip its optional. You can use mint leaves as well, if you like. Warming the paneer is an important step; this will ensure that the spices are well coated with the paneer. Don’t brown or cook the paneer, just warm it.