Paneer masala recipe dhaba style | dhaba style paneer curry | paneer nu shak

Paneer masala is a popular North Indian curry made with spiced, marinated paneer cubes in a tomato-onion-based gravy. I roast the marinated paneer cubes with butter before adding them to the rich, creamy, and spicy gravy. In this recipe, I aim to replicate the dhaba style of preparing a simple and quick paneer masala. It can be prepared for lunch or dinner and is best served with paratha, naan, or even a choice of rice. Do try this!

• Firstly, the choice of paneer is crucial for this recipe. It should be moist and fresh. Ideally, homemade paneer is the best choice. Also, roasting the paneer with a little oil, butter, and masala enhances its flavor.
• Secondly, in the masala gravy, I add some yogurt which enhances the taste and gives creaminess to the curry. Additionally, I add a white paste made with cashews and watermelon seeds, which provides a creamy and velvety texture to the gravy. This curry base is versatile and can be used for any other vegetable mix, or you can extend it by adding a choice of veggies to make it more interesting.
• Lastly, paneer masala dhaba style tastes great when prepared slightly spicy.

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Recipe video

Paneer masala recipe dhaba style | dhaba style paneer curry | paneer nu shak

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Ingredients

 

• 4 tbsp oil
• 1 tsp cumin seeds
• 2 cloves
• 3 black pepper
• 1 cardamom
• 1 star anise
• 1 inch cinnamon
• 1 bay leaf
• 1 tsp kasuri methi
• 1 tsp coriander leaves
• 1 tbsp chopped garlic
• 2 medium size chopped onion
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp paneer sabzi masala
• ¼ cup curd
• 2 medium size tomato puree
• Salt to taste
• ½ tsp sugar
• 6-7 soaked cashews
• 2 tbsp soaked water melon seeds
• ¼ cup milk
• 1 tsp chaat masala
• 1.5 cup water or as required
• 200 grm paneer cubes
• 1 tsp butter
• Some coriander leaves

For marinated paneer

• 1 tsp oil
• 1 tsp butter
• Paneer cubes
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• Pinch of salt

Instructions

• In a pan, add 4 tbsp oil, 1 tsp cumin seeds, 2 cloves, 3 black peppercorns, 1 star anise, 1 cardamom pod, 1 inch cinnamon stick, 1 bay leaf, 1 tsp kasuri methi, and 1 tsp coriander leaves. Sauté them.
• Add 1 tbsp chopped garlic and sauté.
• Then add 2 medium-sized chopped onions and sauté until they become slightly transparent.
• Lower the flame, add ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp paneer sabzi masala, and ¼ cup hot water. Sauté the masala until the oil separates from the sides.
• Add ¼ cup hung curd and mix well.
• Add ½ cup tomato puree, salt, and a pinch of sugar. Sauté the gravy until the oil separates from the sides.
• In a mixer jar, add 6-7 soaked cashews, 2 tbsp watermelon seeds, and ¼ cup milk. Grind to make a white paste.
• Add the prepared white paste into the gravy and sauté.
• Add ½ cup water and sauté the gravy until the oil separates from the sides.
• Add 1 tsp chaat masala and mix well.
• Add 1 large cube or 30 grams of grated paneer into the gravy and mix well.
• Add 1 cup hot water and mix well.
• Cover and cook the sabzi on low flame until the oil separates from the sides.
• Meanwhile, in a separate pan, add 1 tsp oil and 1 tsp butter. Add 200 grams paneer cubes, ¼ tsp turmeric powder, ¼ tsp red chili powder, and a pinch of salt. Mix well and sauté for 2 minutes.
• Add the sautéed paneer to the gravy and mix well.
• Add 1 tsp butter and cook the gravy on low flame for 2 minutes.
• Garnish with coriander leaves. Serve the paneer masala with paratha, naan, or jeera rice.

Notes

1. Sautéing masala in oil enhances the flavor and color of sabzi.
2. You can use garam masala instead of paneer sabzi masala.
3. Dahi enhances the flavor and gives a creamy texture to the gravy.
4. White paste gives a creamy texture to the gravy.
5. You can use malai instead of white paste.
6. Chaat masala enhances the flavor of sabzi.
7. Grated paneer gives a coarse texture to the gravy.
8. Cooking sabzi on a low flame enhances its flavor.
9. Sautéing paneer in oil and butter enhances its flavor and helps retain its shape in the gravy.
10. Paneer masala taste great when it is prepared spicy.