on Nov 07, 2022, Updated Jul 19, 2023
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 a recipe 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 for Indian-style lunch or dinner parties, festivals, and special events like birthday parties, anniversaries, or family get-togethers. You can easily double or triple the recipe as per your requirements. If you are looking for more paneer recipes, here are some you can make at home
Paneer Butter Masala Kadai Paneer Paneer Jalfrezi Palak Paneer Paneer Tikka Masala Methi Paneer Saag Paneer Matar Paneer Mughlai Paneer Korma Paneer Lababdar
Ingredients
Paneer (Indian Cottage Cheese)
You can use homemade paneer or store-bought paneer to make this curry. Homemade paneer is naturally soft, but if you are using store-bought paneer which is a bit hard sometimes, 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 chilli powder, turmeric powder, and salt. You will need oil to fry the paneer pieces.
For The Curry
Oil & Ghee – I have used oil and ghee to make this paneer masala curry. You can use either of these or even butter. You can also make this dhaba style paneer curry in mustard oil or olive oil. Whole Spices – You will need a few Indian whole spices such as green cardamom (hari elaichi), cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), 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), red onions, ginger garlic paste, green chiilies, freshly squeezed lime juice, and cilantro (fresh coriander leaves). You can use Indian green chilies, Thai green chilies, Jalapeno, or Serrano peppers.
How To Make Dhaba Style Paneer Masala
Marinate The Paneer
Rinse 14 oz (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 ½ teaspoon turmeric powder
in a large mixing bowl and keep aside for 15 minutes.
Fry The Paneer
Heat 2 tablespoon 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 do not fit in a single layer. Remove the paneer from the pan and keep it aside.
Make The Curry
Add 2 tablespoon 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 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 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 Foods, etc., have also started stock paneer. Grind the masala to a fine paste to make the gravy silky smooth. Add the paneer cubes at 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. Once it is ready for a richer flavor, you can add unsweetened heavy cream (malai, fresh cream) to the paneer masala gravy. You can also add cashew nut paste for a richer flavor.
Serving Suggestions
Serve Paneer Masala with Indian bread such as Phulka, Plain Tawa Paratha, Lachha Paratha, Naan, Tandoori Roti, or any other bread you prefer. This curry tastes great with Steamed White Rice, Jeera Rice, Peas Pulao, or lightly spiced pulao. Serve some sliced onions and papad on the side.
Storage Suggestions
Paneer Masala will last in the fridge for 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, 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 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, and serve hot.
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