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Paneer Dhaba Masala

Updated: Jul 16, 2020

Dhaba Style recipes uses a generous use of oil, ghee and butter along with spices to give it a highway zing to any dish. Your chance to enjoy the dhaba feel at the comfort of home.


200 gms paneer

3 onions finely chopped

2 tomatoes pureed

1 tbsp ginger garlic paste

1-2 green chilies chopped

1/2 tsp turmeric powder

1 tsp kashmiri red chili powder

1 tsp coriander powder

1tsp cumin powder

1 tsp garam masala powder

1 inch cinnamon stick

2 cloves

1 masala cardamom

1/2 tsp kasuri methi

Salt to taste

2 tbsp oil

1 tsp ghee

Coriander leaves to garnish


Cut paneer into cubes.Marinate paneer cubes with salt, turmeric and chili powder. Keep aside for 15 minutes.

Heat oil and ghee in a pan. Fry cinnmon, cloves and masala cardamom for a while.Now add the chopped onions and keep sauteing till onions turn brown. Now add tomato puree. Cover and cook till oil starts releasing from the sides.

Now add ginger garlic paste and saute till it gets aromatic. Mix all dry spices and saute them, Add the chopped green chilies and saute it. The key to get the perfect dhaba style texture is to saute all the ingredients separately till each releases its own flavors. Add salt as per taste. Mix some water to adjust the consistency. I like it to be slightly thick.

In a pan, take some oil and quickly toss the paneer so that the marinated masala clings to the paneer. Do not overcook as paneer will turn hard. Now mix the paneer carefully in the gravy. Lightly mix in so that the paneer does not break.

Add kasuri methi into the gravy. Slightly roast on pan and crush with palms before adding to enhance the flavor. After a boil turn off the flame. Garnish with coriander and paneer dhaba masala is ready to be served with fulkas, chapati or naan. Squeeze few drops of lemon just before serving

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