Dhaba Style Paneer Masala

Ingredients

• 200 grams Paneer Cubed
• 1/4 tsp Red Chilli Powder
• 1/8 tsp Turmeric Powder
• Salt as needed
• 2 tsp Ghee (or Oil)
• 2 tbsp Oil
• 1 tsp Ghee
• 1/2 tsp Cumin Seeds
• 3 Dried Red Chilles
• 1/4 tsp Asafoetida
• 2 Cloves
• 2 Green Cardamoms
• 2 Dried Bay Leaves
• 3 inch Cinnamon Piece
• 2 Large Onions Finely Chopped
• 2 Medium Tomatoes Pureed
• 1 tsp Ginger Garlic Paste
• 1 tbsp Besan/Gram Flour
• 2 Green Chillies Slit
• 3 tbsp Thick Curd Whisked
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Turmeric Powder
• 2 tsp Kasoor Methi Crushed
• 1/2 tsp Garam Masala Powder
• Salt as needed
• Water as needed
• Fresh Coriander Leaves for Garnish (optional)

Instructions

1. 1

   In a bowl add the paneer cubes along with red chilli powder, turmeric powder and salt.

2. 2

   Mix well and let it marinate for 20 minutes until rest of the preparation is done.

3. 3

   In a thick bottomed pan, heat 2 tbsp oil + 1 tsp ghee. Add cumin seeds, dried red chillies, cloves, cardamoms, cinnamon, bay leaves and asafoetida. Fry for a minute.

4. 4

   Add finely chopped onions.

5. 5

   Fry until the onions are golden brown. And then add ginger garlic paste.

6. 6

   Fry for 2 minutes until there is no raw smell. Add all spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder and cumin powder.

7. 7

   Fry for a minute and then add besan/gram flour. Roast it on low flame until it is golden and fragrant for 2-3 mins.

8. 8

   Next add tomato puree – just pulse tomatoes until pureed.

9. 9

   Add salt as needed and cook the gravy until the tomatoes are cooked.

10. 10

    Now add whisked curd on low flame and quickly mix it to ensure there is no curdling.

11. 11

    Add slit green chillies, continue cooking the gravy for 3-4 mins until it is thick.

12. 12

    Meanwhile, heat a nonstick pan and heat 2 tsp ghee. Place the marinated paneer cubes, cook on low flame.

13. 13

    As the bottom turns golden, gently flip them and cook on all sides until golden. Set it aside.

14. 14

    To the gravy, add a cup of water (approx.) and bring it to a boil.

15. 15

    Now add the shallow fried paneer along with any leftover ghee.

16. 16

    Add crushed kasoor methi and mix it well.

17. 17

    Now add garam masala powder and mix it, cooking on low flame.

18. 18

    As it comes to a slow boil, cook it covered for 7-10 mins on low flame.

19. 19

    The curry should be thick, creamy with oil/ghee oozing out from edges. Remove from heat, garnish with finely chopped coriander leaves.

20. 20

    Serve hot with any Indian flat bread and pickled onions.