Paneer Masala recipe, Dhaba style paneer masala

Dhaba style Paneer Masala with video

Paneer Masala recipe, a Dhaba style paneer masala an aromatic paneer gravy prepared by marinating paneer in basic spices and cooked in an onion tomato based semi gravy. I have noted this Dhaba style Paneer recipe from Chef Venkatesh Bhat show, 2 years back. I very rarely note down recipes, and this is one is among them. I tweaked the recipe to suit our taste buds. Yesterday while i was checking for something in my old note book, happened to see this recipe. I have a pack of fresh paneer at home and wanted to try out this paneer masala recipe. It was a super duper hit at home and kids loved it a lot. Do try this Dhaba style paneer masala at home and I am sure you will love it.

Paneer masala recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 30 Minutes
• Serves: 3
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Paneer Masala recipe, a Dhaba style paneer masala an aromatic paneer gravy prepared by marinating paneer in basic spices and cooked in an onion tomato based semi gravy.

For marination  
    Paneer   200gm
    Gram flour 1 tblsp
    Red chili powder  1 tsp
    Salt  as needed 
    Turmeric powder  1/4 tsp
    Lemon juice  1 tsp
    Water  3 tblsp
    Ginger garlic paste  1 tsp
Other Ingredients
    Oil    2 tblsp 
    Ghee  2 tsp
    Onion  2
    Tomato  2
    Capsicum  1/2
    Red chili powder  1 tsp
    Cumin powder  1/2 tsp
    Chaat masala  3/4 tsp
    Garam masala 1 tsp
    Kasoori Methi 1 tsp
    Salt  as needed
    Cumin seeds  1 tsp
    Water  1/2 cup
    Green chili  1
    Coriander leaves   few
                                      Video of how to make Paneer Masala

                                 

Method  :

• Cut the paneer into cubes.
• Let's marinate the paneer cubes.
• In a wide bowl add the paneer cubes, ginger garlic paste, gram flour(besan), red chili powder, salt, lemon juice and water. 
• Mix well and let the ingredients coat nicely on the paneer.
• Keep it aside for 10 minutes.
• If you are comfortable in deep frying, go ahead and deep fry. I didn't do that. 
• In a non stick pan, add 2 tblsp oil and 2 tsp ghee.
• Add the marinated paneer and cook till the paneer becomes golden brown.
• Keep it aside.
• Finely chop the onions and puree the tomato.
• Cut the capsicum into cubes and slit the green chili.
• In the same pan add the remaining 2 tblsp oil and 2 tsp ghee. 
• Add the cumin seeds and  slit green chili. 
• Add the finely chopped onions to the pan. 
• Cook till the onions become translucent.
• Add the capsicum cubes to this. 
• Cook for a minute. 
• Add in the tomato puree to this.
• Mix well.
• Add the red chili powder, cumin powder, garam masala, kasoori methi and chaat masala to this.
• Add salt to taste.
• Mix well and let this cook in low flame for 2 minutes.
• Add 1/2 cup of  water to this.
• Let this cook till the raw smell of the masala goes off.
• The water must be evaporated by this time.
• Add in the paneer cubes, which we have kept aside.
• Mix well and add 1/2 cup of water.
• As the paneer cubes are marinated in gram flour, the gravy will thicken in 2 minutes.
• Switch off the flame.
• Garnish with chopped coriander leaves. 
• Serve hot with rotis or kulcha or naan.
• This paneer masala goes well with peas pulao too. 
• I wanted to give an extra dhaba style touch, so i heated a charcoal and placed it in a steel bowl.
• Place that inside the pan and add a drop of ghee on the charcoal and immediately cover the pan.
• Leave it for a minute.
• Let the smoke get infused into the curry. 
• Mix well and serve.
• You can skip this step if you do not have an charcoal. But if you happened to get Charcoal, do give it a try to get an amazing flavor. 

Notes:

1. Use fresh paneer for best taste, if you don't get fresh paneer, either make at home or use frozen paneer to make Paneer masala. 

Method with step by step pictures :

• Cut the paneer into cubes.
• Let's marinate the paneer cubes.
• In a wide bowl add the paneer cubes, ginger garlic paste, gram flour(besan), red chili powder, salt, lemon juice and water. 
• Mix well and let the ingredients coat nicely on the paneer.

• Keep it aside for 10 minutes.
• If you are comfortable in deep frying, go ahead and deep fry. I didn't do that. 
• In a non stick pan, add 1 tblsp oil and 1 tsp ghee.
• Add the marinated paneer and cook till the paneer becomes golden brown.
• Keep it aside.

• Finely chop the onions and puree the tomato.
• Cut the capsicum into cubes and slit the green chili.
• In the same pan add the remaining 2 tblsp oil and 2 tsp ghee. 
• Add the cumin seeds and  slit green chili. 
• Add the finely chopped onions to the pan. 
• Cook till the onions become translucent.

• Add the capsicum cubes to this. 
• Cook for a minute. 
• Add in the tomato puree to this.
• Mix well.
• Add the red chili powder, cumin powder, garam masala, kasoori methi and chaat masala to this.

• Add salt to taste.
• Mix well and let this cook in low flame for 2 minutes.
• Add 1/2 cup of  water to this.

• Let this cook till the raw smell of the masala goes off.
• The water must be evaporated by this time.
• Add in the paneer cubes, which we have kept aside.

• Mix well and add 1/2 cup of water.
• As the paneer cubes are marinated in gram flour, the gravy will thicken in 2 minutes.
• Switch off the flame.
• Garnish with chopped coriander leaves. 
• Serve hot with rotis or kulcha or naan.
• This paneer masala goes well with peas pulao too. 
• I wanted to give an extra dhaba style touch, so i heated a charcoal and placed it in a steel bowl.
• Place that inside the pan and add a drop of ghee on the charcoal and immediately cover the pan.
• Leave it for a minute.

• Let the smoke get infused into the curry. 
• Mix well and serve.

• You can skip this step if you do not have an charcoal. But if you happened to get Charcoal, do give it a try to get an amazing flavor. 

Notes:

1. Use fresh paneer for best taste, if you don't get fresh paneer, either make at home or use frozen paneer to make Paneer masala.