Dhaba Style Paneer Masala

Dhaba Style Paneer Masala is an easy-to-make curry where paneer cubes are simmered in an onion-tomato-based spicy gravy. It can be paired with Indian bread or jeera rice (vegetarian, can be easily made gluten-free).

If you are looking for more paneer recipes, here are some that you can make at home – Paneer Butter Masala, Kadai Paneer, Paneer Jalfrezi, Palak Paneer, Paneer Tikka Masala, Methi Paneer, Saag Paneer, and Mughlai Paneer Korma.

Jump to:

• About Dhaba Style Paneer Masala
• Ingredients
• How To Make Dhaba Style Paneer Masala
• Pro Tips By Neha
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Dhaba Style Paneer Masala

In India, the North Indian roadside eateries are called Dhaba. They have a very peculiar style of cooking recipes and the dishes are high in spices and oil. They are super flavorful as well.

This Dhaba Style Paneer Masala is one of the recipes that is very popularly made in North Indian dhabas.

To make this Paneer Masala recipe, paneer cubes are simmered in an onion-tomato-based curry, and a few basic Indan spices are added to it to make it even more flavorful.

This paneer curry is protein-rich, creamy, and rich, and pairs well with almost all Indian bread, especially with parantha and naan. I sometimes even serve it with jeera rice or a mild veg pulao.

It is a great recipe to make for Indian-style lunch or dinner parties, festivals, and any special events like birthday parties, anniversaries, or family get-togethers.

You can easily double or triple the recipe as per your requirements.

Ingredients

Paneer – You can use homemade paneer or store-bought paneer to make this curry. Homemade Paneer is naturally soft, but if the store-bought paneer is a bit hard, then add it to a bowl of warm water for about 10 minutes. Squeeze and use in the recipe.

To Marinate The Paneer

Paneer is marinated with a few ingredients such as Kashmiri red chili powder, turmeric powder, and salt.

You will need vegetable oil to fry the paneer pieces.

For The Curry

Oil& Ghee – I have used a combination of both oil and ghee to make this paneer masala curry. You can use either of these or even butter. You can also make this curry in mustard oil or olive oil.

Whole Spices – You will need a few Indian whole spices such as green cardamoms, cloves, black peppercorns, cinnamon, dry red chilies, and cumin seeds.

Spice Powders – Other than whole spices, some everyday Indian spice powders are also used. You will need coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, garam masala powder, and salt.

Besan – Besan (Gram Flour, Chickpea Flour) adds great texture to this curry.

Tomato – Tomato is added to make the base along with onions and ginger garlic paste. I like to grate the fresh tomatoes using the medium hole of a box grater but you can also pulse them in a blender.

Kasuri Methi – Kasuri Methi adds a very dhaba touch to this curry, do not miss it.

Others – You will also need asafetida (hing), onions, ginger garlic paste, green chilies, lime juice, and cilantro (fresh coriander leaves).

How To Make Dhaba Style Paneer Masala

Marinate The Paneer

Rinse 400 g of paneer slabs and cut them into 1-inch pieces.

Tip – If using store-bought paneer, then soak it in hot water for 10 minutes to make it soft.

Mix the paneer pieces with ½ teaspoon salt, ½ teaspoon Kashmiri red chili powder, and ½ teaspoon turmeric powder in a large mixing bowl and keep aside for 15 minutes.

Fry The Paneer

Heat 2 tablespoon vegetable oil in a pan over medium-high heat.

Arrange the paneer on the pan in a single layer and fry from all sides until browned.

Note – Fry in batches if the paneer pieces are not fitting in a single layer.

Remove the paneer from the pan and keep it aside.

Make The Curry

Add 2 tablespoon vegetable oil and 2 tablespoon ghee to the same pan and heat over medium-high heat.

Once the oil is hot, add 2 crushed green cardamoms, 2-3 crushed cloves, 5-6 crushed black peppercorns, a crushed 1-inch piece of cinnamon stick, 3-4 whole dry red chilies, 1 teaspoon cumin seeds, ¼ teaspoon asafetida, and fry for 5-6 seconds.

Add 1 cup of finely chopped onions and fry until it turns slightly brown (6-8 minutes), stirring frequently.

Add 2 teaspoon ginger garlic paste and fry until the onions are nicely browned (6-8 minutes), stirring frequently.

Now add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 2 tablespoon roasted besan, and 1 teaspoon salt and fry for 10-12 seconds.

Add 1 cup of grated tomatoes and 2-3 green chilies (slit into half) and cook until the oil starts to separate from the sides of the pan (3-4 minutes), stirring frequently.

Now add 1 cup of water, fried paneer pieces, and 2 tablespoon crushed Kasuri methi and mix well. Cook for 2-3 minutes, stirring a few times in between.

Finally, add 1 tablespoon freshly squeezed lime juice and 2 tablespoon chopped cilantro and mix well.

Check for salt and add more if needed.

Serve hot with roti.

Pro Tips By Neha

Use the best quality paneer to make this dish. In India, you get paneer easily, but if you live in the US, Indian stores carry it all the time. Local stores like Costco, Trader Joe’s, Whole Food, etc have also started to stock paneer these days.

To make the gravy silky smooth, grind the masala to a fine paste. Add the paneer cubes at the last.

To add a smoky flavor to this curry, keep a steel bowl in the center of the pan. Keep a piece of red hot charcoal in the bowl and drizzle a teaspoon of ghee over it. Close the lid immediately and let the curry absorb the smoke for 10 minutes.

You can add unsweetened heavy cream (malai, fresh cream) to the paneer masala gravy once it is ready for a richer flavor.

You can also add cashew nut paste for a richer flavor.

Frequently Asked Questions

Serving Suggestions

Serve Paneer Masala with Indian bread such as Phulka, Tawa Paratha, Laccha Paratha, Naan, Tandoori Roti, or any other bread that you prefer.

This curry also tastes great with Steamed White Rice, Jeera Rice, Matar Pulao, or any other lightly spiced pulao. Serve some sliced onions and papad on the side.

Storage Suggestions

Paneer Masala will last in the fridge for about 3 to 4 days when stored in an air-tight container. Reheat it in a pan or microwave.

If you think it has become a little dry, then add a little water, mix it well, and heat until nice and warm.

You can also freeze this curry. Freeze the curry without adding paneer to it, in an air-tight container for up to 2 months. Once ready to serve, thaw it overnight in the refrigerator, reheat it in a pan or microwave, add freshly pan-fried paneer pieces to it and serve hot.

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