Dhaba Style Paneer Masala

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Marinate the paneer cubes with ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste and ¼ tsp salt for 30 minutes.
2. Heat 1 tbsp ghee and fry the marinated paneer for about a minute, turning so all sides are cooked. Set aside.
3. Dry roast the coriander seeds, cumin, pepper, cloves, cardamom pods, cinnamon and fennel on low heat until aromatic. Cool completely, then grind to a fine powder. Set aside.
4. In a large kadai, heat 2 tbsp ghee and 2 tbsp oil. Add the bay leaf, 2 cardamom pods, 1 inch cinnamon, 2 cloves and 1 tsp cumin, and sauté until aromatic.
5. Add the chopped onion and 1 tsp ginger garlic paste, and sauté until golden brown.
6. Lower the heat, add the prepared spice powder, ¼ tsp turmeric, 1 tsp chilli powder and ¾ tsp salt, and sauté until aromatic.
7. Add the chopped tomatoes and sauté until soft and mushy.
8. On low heat, stir in ½ cup whisked curd until well combined and oil separates from the mixture.
9. Add ½ cup water, or more as needed to adjust the consistency, then stir in the fried paneer.
10. Cover and simmer for 5 minutes, until the flavours are absorbed.
11. Crush 1 tsp kasuri methi, then stir it in with ¼ tsp garam masala and 2 tbsp chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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