Dhaba Style Paneer Masala| Restaurant Style Paneer Masala

Ingredients:-

Paneer- 250 grams 

Finely chopped onions- 2 large 

Tomatoes (pureed)- 4 large 

Roasted gram flour (besan)- 1 tbsp Turmeric powder- 1/4 tsp + 1/4 tsp Kashmiri red chilli powder- 1 tsp + 1 tsp Cloves- 4

Black paper- 7-8 

Green cardamom- 2 

Cumin seeds- 1 tsp 

Ginger garlic paste- 1 tbsp 

Coriander Powder- 1 tsp 

Cumin Powder- 1/2 tsp 

Curd (beaten)- 3-4 tbsp 

Finely chopped coriander leaves- 3 tbsp Garam Masala- 1/2 tsp 

Fenugreek leaves (Kasturi Methi)- 1 tsp Clarified Butter- 1 tbsp + 1 tbsp 

Oil 2-3 tbsp

Salt-to taste

Method:-

1. In a mixing bowl add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder and salt to taste and make a semi thick paste by adding water as required.

2. Now apply the spice mixture evenly to the Paneer cubes and coat the Paneer really well.

3. Heat the pan and add 1 tbsp of clarified butter (ghee) and saute the Paneer till all the spices mixture coat really well to the Paneer and cook well for a minute or two. do not over cook the Paneer else it will turn chewy.

4. Heat the heavy bottom Pan and add 2 to 3 tbsp of oil and 1 tbsp of clarified butter then add cloves, black pepper, green cardamom, cumin seeds and saute for a few seconds and then add finely chopped onion and saute till translucent.

5. Add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder 1/2 tsp cumin powder and saute till all the spices cookwell.

6. Now add roasted gram flour (besan) 1 tbsp and saute well add the tomato puree and mix it well add ginger garlic paste cover and cook the masala till tomatoes are cooked well and releases its oil.

7. When the masala gets cooked add salt to taste and beaten curd and stir continuously till combines well with masala and cook till it releases its oil then add water as required to adjust the consistency.

8. At last and finely chopped coriander leaves, Garam Masala and crushed fenugreek leaves (kasuri methi) then add stir fried paneer and add water to adjust the consistency of the gravy. The gravy should be of a medium consistency. cover and cook for 5 to 6 minutes and the dhaba style paneer masala is ready to serve.

9. Serve the Dhaba style Paneer Masala with Roti/Naan/Rice.

Happy cooking!