Dhaba Style Paneer Masala
on Oct 11, 2024
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Nobody will guess that this Dhaba Style Paneer Masala is homemade! The perfect paneer curry for when you have guests over or when you want something extra special for weeknight dinners!
What if I told you that this paneer curry is made completely from pantry staples but delivers the same sharp and rustic flavors like that from a dhaba!? You’ve got to try it for yourself!
While I still love my simple paneer curries like my Palak Paneer and Matar Paneer, there’s just something about an extra-luscious dhaba style paneer masala served with some naan on the side. Who’s with me?
Making this paneer is slightly more time consuming because the masala is ground and cooked till its color changes. This slow cooking process or ‘bhuno’ is what lends the dish its unique flavor. And trust me, it’s sooo worth it. Save this recipe because you’ll be coming back to it!
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What Makes This Paneer Dhaba Style?
So when we say dhaba style, what we’re talking about is a few key techniques that you’ll find used within the dishes served in dhabas, that’s not common with homestyle cooking.
Dhabas use more oil, ghee and butter to add richness and to cook the food faster. There’s a natural smoky flavor to the dishes because all the cooking is done on a really high flame. They also liberally use freshly ground spices wherever possible (this makes such a difference!). And finally, end the dish with a sizzling tadka!
These are the techniques we’ve replicated in this recipe to achieve that signature dhaba style taste.
Ingredients Overview
There are two main components to this Paneer Masala: a bright and fresh green masala paste and a spiced gravy.
To make the masala paste, we blend together tomatoes and chillies with coriander and mint leaves. We use all our traditional desi spices here but also add a little bit of chaat masala which really adds a nice dhaba style kick.
For the gravy, we add whole spices (again, keeping this gravy nice and rustic) and the masala paste. We also add whisked curd and hot water to thicken.
Richa’s Top Tips
- This recipe turns out the best with Homemade Paneer. Creamy, soft paneer soaking up all those rustic flavors 🤌
- Mustard Oil is my oil of choice while making this curry. It adds that distinct ‘dhaba style’ flavour and smokiness. In a pinch, use any neutral-flavoured vegetable oil. Wouldn’t recommend olive oil or coconut oil for this recipe.
- The gravy will thicken as it cools. You can always add a little more water before serving to get the right consistency.
- You can store this dhaba style paneer masala in an airtight container in the fridge for up to 2 days.
- Serve this with roti, rice, naan, and some Cucumber Raita on the side.
I’ve got the fondest memories of dhaba lunches from road trip stop-overs. And this recipe is me carrying on that love and those flavors – whenever we want! This dhaba style paneer makes an appearance at all my dinner parties and for good reason! It’s so, so good!
If you’re looking for more dhaba style dishes, check out my Dhaba Style Dal Fry and Dhaba Style Chicken Curry. If you try out this recipe, send me the pics over on my Instagram @my_foodstory! 🙂
Dhaba Style Paneer Masala
Ingredients
For green paste
- 2 tomatoes chopped
- ½ cup coriander leaves
- ¼ cup mint leaves, pudina leaves
- 2 green chillies
Spice powders
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ⅛ teaspoon pepper powder
- ¼ teaspoon turmeric powder
- ½ teaspoon chat masala
- ½ teaspoon salt
- 1 ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
For gravy
- 250 grams paneer cut into cubes
- 1 ½ tablespoons oil
- 1 tablespoon ghee
- ½ teaspoon cumin seeds, whole jeera
- 2 cardamoms
- 3 cloves
- 1 inch cinnamon
- ½ cup chopped onions, 60 gms
- 1 tablespoon ginger garlic paste
- ¼ cup curds, whisked
- ¼ teaspoon kasuri methi, dry fenugreek leaves
- ¾ cup hot water
Instructions
Making green masala paste
- Add all the ingredients mentioned under green paste in a mixer and grind till smooth. Set aside.2 tomatoes chopped, ½ cup coriander leaves, ¼ cup mint leaves, 2 green chillies
For the gravy
- Heat oil & ghee in a kadai or pan. Add cumin seeds, cardamom, cloves and cinnamon and saute for a minute.1 ½ tablespoons oil, 1 tablespoon ghee, ½ teaspoon cumin seeds, 2 cardamoms, 3 cloves, 1 inch cinnamon
- Add chopped onions and fry for 4-5 minutes until golden brown.½ cup chopped onions
- Add ginger garlic paste and fry for a minute.1 tablespoon ginger garlic paste
- Add green masala paste and fry for 3-5 minutes till the oil separates from the sides.
- Add all the spice powders except garam masala powder, mix it well and cook for 3 minutes. Keep stirring to make sure the spice powders do not stick to the pan.1 teaspoon kashmiri chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ⅛ teaspoon pepper powder, ¼ teaspoon turmeric powder, ½ teaspoon chat masala, ½ teaspoon salt, 1 ½ teaspoon red chilli powder
- Turn the flame to low and add whisked curds and cook till oil separates.¼ cup curds
- Add ¾ cup hot water and boil for 3-4 minutes.¾ cup hot water
- Add garam masala powder and kasuri methi and mix well. Finally add paneer & cook for 3 minutes. Top with chopped coriander and serve hot.¼ teaspoon garam masala, ¼ teaspoon kasuri methi, 250 grams paneer cut into cubes
Nutrition
This article was written by Navya Khetarpal.
