Dhaba Style Paneer Masala Recipe

Recipe for Dhaba Style Paneer Masala Recipe. Spicy Sabji / gravy made with paneer. Dhaba Style Paneer curry recipe with step by step pictures.

There is an old small restaurant called Inchara near our place. We used to frequent this place so often with Vinodh’s friends. We met there for our first date too. The place was always special. Food was always good and paneer masala was a constant order for me. Even though its been years since we went there, I have been craving it for sometime now. I made the paneer masala today and I should say that I am very happy. This recipe has been very minimally adapted from the cookbook by Pushpesh Pant.

This is a very hearty and delicious paneer gravy that goes so well with roti, naan or paratha. I like to make this paneer masala a little spicy. I have used a little bit of cream to make it a rich gravy but its totally optional. You can do without the cream and the gravy comes so delicious without the cream too.

Click the link below to find the recipes on the site that uses the main ingredient as Paneer. Paneer Recipes

Here is a video of how to make Dhaba Style Paneer Masala Recipe

Marinating and roasting the Paneer for Dhaba Style Paneer Masala Dice the paneer into half inch cubes. Add it to a bowl. To the paneer cubes, add in the salt, turmeric powder, garam masala, red chilli powder and half a teaspoon of besan (Indian chickpea flour). Mix well to combine. Marinate the paneer for 15-20 minutes.

Heat oil in a pan (preferably non stick) and add in the paneer pieces. Cook for 3-4 minutes until the paneer is nice and golden. Remove and set aside on a plate.

Now, we will make the gravy for the Dhaba Style Paneer Masala. In the same pan in which we fried the paneer, add in a little more oil and ghee. Add in the cumin seeds and finely chopped onions. Make sure to finely chop the onions. Alternatively, you can grate the onions in a food processor and add.

Also add in the salt along with the onions. The salt will help the onions cook faster. After about five minutes of sauteing on a medium flame, the onions would be soft. Add in the ginger garlic paste and continue to saute for a good five minutes more.

The onions should nicely brown.

Once the onions are nice and brown, reduce the flame to low. On a low flame, add in the red chilli powder and black pepper powder. If you want a spicy paneer masala, adjust the chilli powder according to your taste. Add in the coriander powder, turmeric powder, garam masala powder and kasuri methi. Kasuri methi is dried fenugreek powder. Saute for a few seconds. Note: If you add the spice powders when the pan is really hot and the flame is high, the spices tend to burn. So always add spices having the flame low so the spices stay fragrant and does not burn.

Add in the Besan – Indian chickpea flour. Do not add a lot of besan. I have added about 1.5 tablespoon of besan. Roast the besan along with the other ingredients for half a minute.

Grind the tomatoes to a puree in a mixie. I recommend two Indian brand mixie which are heavy duty and does a wonderful job in the kitchen. Panasonic Mixie – 550 Watts and Bosch Mixie 1000 Watts . Do check the links online to buy.

Add in the pureed tomatoes to the pan.

Add half a teaspoon of sugar to the pan. Saute for around 10-12 minutes stirring constantly so the tomato mixture does not scorch at the bottom.

Once the mixture is thick, add in quarter cup of milk and cream. Cook for a minute. The milk and cream is optional. If you are making this for an everyday curry and do not want it to be rich, then omit the milk and the cream and it still comes out really great.

Add in the roasted paneer and mix well to combine. At this stage, if the mixture is very thick, add little hot water to adjust the consistency of the gravy.

Add in the coriander leaves and let the gravy simmer for just a minute.

Remove from heat and serve. A fantastic Dhaba style paneer masala is ready.

Marinating and roasting the Paneer for Dhaba Style Paneer Masala

• 200 grams Paneer, diced into half inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon besan (Indian Chickpea Flour)
• 1 tablespoon vegetable oil for frying the paneer

Gravy for the Dhaba Style Paneer Masala

• 2 tablespoon vegetable oil
• 1 tablespoon ghee
• 1/2 teaspoon cumin seeds
• 1.5 cups onions, finely chopped
• 1 teaspoon salt
• 2 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon kasuri methi (dried fenugreek powder)
• 1.5 tablespoon besan (Indian Chickpea Flour)
• 500 grams tomatoes, pureed in a mixie
• 1/2 teaspoon sugar
• 1/4 cup cow milk (optional) – check notes
• 1/4 cup dairy cream (optional) – check notes
• 3 sprigs coriander leaves, finely chopped

Marinating and roasting the Paneer for Dhaba Style Paneer Masala

• Dice the paneer into half inch cubes. Add it to a bowl. To the paneer cubes, add in the salt, turmeric powder, garam masala, red chilli powder and half a teaspoon of besan (Indian chickpea flour). Mix well to combine. Marinate the paneer for 15-20 minutes. Heat oil in a pan (preferably non stick) and add in the paneer pieces. Cook for 3-4 minutes until the paneer is nice and golden. Remove and set aside on a plate.

Gravy for the Dhaba Style Paneer Masala

• In the same pan in which we fried the paneer, add in a little more oil and ghee. Add in the cumin seeds and finely chopped onions. Make sure to finely chop the onions. Alternatively, you can grate the onions in a food processor and add. Also add in the salt along with the onions. The salt will help the onions cook faster. After about five minutes of sauteing on a medium flame, the onions would be soft. Add in the ginger garlic paste and continue to saute for a good five minutes more.
• Once the onions are nice and brown, reduce the flame to low. On a low flame, add in the red chilli powder and black pepper powder. If you want a spicy paneer masala, adjust the chilli powder according to your taste. Add in the coriander powder, turmeric powder, garam masala powder and kasuri methi. Kasuri methi is dried fenugreek powder. Saute for a few seconds. Note: If you add the spice powders when the pan is really hot and the flame is high, the spices tend to burn. So always add spices having the flame low so the spices stay fragrant and does not burn.
• Add in the Besan – Indian chickpea flour. Do not add a lot of besan. I have added about 1.5 tablespoon of besan. Roast the besan along with the other ingredients for half a minute.
• Grind the tomatoes to a puree in a mixie. Add in the pureed tomatoes to the pan. Add half a teaspoon of sugar to the pan. Saute for around 10-12 minutes stirring constantly so the tomato mixture does not scorch at the bottom.
• Once the mixture is thick, add in quarter cup of milk and cream. Cook for a minute.
• Add in the roasted paneer and mix well to combine. At this stage, if the mixture is very thick, add little hot water to adjust the consistency of the gravy. Add in the coriander leaves and let the gravy simmer for just a minute. Remove from heat and serve. A fantastic Dhaba style paneer masala is ready.

Notes

The milk and cream is optional. If you are making this for an everyday curry and do not want it to be rich, then omit the milk and the cream and it still comes out really great.

• Author: Suguna Vinodh
• Prep Time: 20m
• Cook Time: 30m

Marinating and roasting the Paneer for Dhaba Style Paneer Masala

• 200 grams Paneer, diced into half inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon besan (Indian Chickpea Flour)
• 1 tablespoon vegetable oil for frying the paneer

Gravy for the Dhaba Style Paneer Masala

• 2 tablespoon vegetable oil
• 1 tablespoon ghee
• 1/2 teaspoon cumin seeds
• 1.5 cups onions, finely chopped
• 1 teaspoon salt
• 2 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon kasuri methi (dried fenugreek powder)
• 1.5 tablespoon besan (Indian Chickpea Flour)
• 500 grams tomatoes, pureed in a mixie
• 1/2 teaspoon sugar
• 1/4 cup cow milk (optional) – check notes
• 1/4 cup dairy cream (optional) – check notes
• 3 sprigs coriander leaves, finely chopped

Marinating and roasting the Paneer for Dhaba Style Paneer Masala

• Dice the paneer into half inch cubes. Add it to a bowl. To the paneer cubes, add in the salt, turmeric powder, garam masala, red chilli powder and half a teaspoon of besan (Indian chickpea flour). Mix well to combine. Marinate the paneer for 15-20 minutes. Heat oil in a pan (preferably non stick) and add in the paneer pieces. Cook for 3-4 minutes until the paneer is nice and golden. Remove and set aside on a plate.

Gravy for the Dhaba Style Paneer Masala

• In the same pan in which we fried the paneer, add in a little more oil and ghee. Add in the cumin seeds and finely chopped onions. Make sure to finely chop the onions. Alternatively, you can grate the onions in a food processor and add. Also add in the salt along with the onions. The salt will help the onions cook faster. After about five minutes of sauteing on a medium flame, the onions would be soft. Add in the ginger garlic paste and continue to saute for a good five minutes more.
• Once the onions are nice and brown, reduce the flame to low. On a low flame, add in the red chilli powder and black pepper powder. If you want a spicy paneer masala, adjust the chilli powder according to your taste. Add in the coriander powder, turmeric powder, garam masala powder and kasuri methi. Kasuri methi is dried fenugreek powder. Saute for a few seconds. Note: If you add the spice powders when the pan is really hot and the flame is high, the spices tend to burn. So always add spices having the flame low so the spices stay fragrant and does not burn.
• Add in the Besan – Indian chickpea flour. Do not add a lot of besan. I have added about 1.5 tablespoon of besan. Roast the besan along with the other ingredients for half a minute.
• Grind the tomatoes to a puree in a mixie. Add in the pureed tomatoes to the pan. Add half a teaspoon of sugar to the pan. Saute for around 10-12 minutes stirring constantly so the tomato mixture does not scorch at the bottom.
• Once the mixture is thick, add in quarter cup of milk and cream. Cook for a minute.
• Add in the roasted paneer and mix well to combine. At this stage, if the mixture is very thick, add little hot water to adjust the consistency of the gravy. Add in the coriander leaves and let the gravy simmer for just a minute. Remove from heat and serve. A fantastic Dhaba style paneer masala is ready.

Notes

The milk and cream is optional. If you are making this for an everyday curry and do not want it to be rich, then omit the milk and the cream and it still comes out really great.

• Author: Suguna Vinodh
• Prep Time: 20m
• Cook Time: 30m

Find it online : https://www.kannammacooks.com/dhaba-style-paneer-masala-recipe/

Playing your cards with the finances earned in school is very tempting, especially when you smell the good aroma of food everywhere. Some end up falling prey to ordering expensive meals, which would lead them to fall short of cash during their learning period. Coming up with a dining decision that is cost-effective helps in saving money while on campus. All you need to start up is a guide on budget-friendly foods to buy and considering the option of eating at a restaurant or preparing it.

Food photo created by freepik – www.freepik.com

Ramen Noodles

Noodles are the cheapest set of foods prepared within a matter of minutes. When having too much work on your plate, boil water, dip in ramen noodles with the added seasoned powder, and enjoy the meal. Take some time to use creativity to prepare it to evade the traditional methods of cooking. Make the meal colorful with grated carrots and a snap of peas added to the boiling food. Add some proteins such as red meat or chicken to go with it.

Soup with Grilled Cheese

Laziness often creeps in when the temperatures are too low, especially during winter or on chilly nights. This is the best time to visit the store and buy a sizable loaf of bread, a can of soup, and cheese accompanied by butter.

This pocket-friendly set of foods is easy to prepare and it only takes a few minutes. Heat the soup with a microwave as you set the table to devour on the hearty meal.

If laziness still does not go away and you are worried about the academic work, finish your assignment with help from EduBirdie. The writers there are experts in their line of work and hold relevant degrees to do full justice to your work.

Deli Sandwiches

They are one of the best set of meals that you can get at a budget and take them as a snack or main meal. Accompanying the sandwich with chips, fries, salad, or soup ensures you have a fulfilling dinner or lunch after a long day.

Meat lovers will fall in love with this food as they can add any set of meat to it with a touch of mustard, making it tastier. The best part is that it is cheap but tempting. Food photo created by freepik – www.freepik.com Rice and Beans

Many students across campuses often opt for this cheap set of food compared to other similar products in the store. This combination provides essential proteins and carbohydrates that the body needs to grow.

The rice only takes a few minutes to boil while the beans require some flavoring to add taste. Chopping some onions and tomatoes and adding ground garlic with turmeric brings out a tasty bean soup to match the rice.

Burritos

Wastage is never an option for most students on a budget, especially when it comes to meals. Utilizing leftover from the dinner or lunch, you had by creating a burrito saves a lot. You will only need to buy or make a tortilla to roll them up.

This cost-effective meal goes through the simplest set of preparation. Lay down a tortilla on a plate and pour out some leftover beans, rice, or minced meat before rolling them in. Adding some cheese to it will increase the taste making it a simple, hearty meal.

Vegetables and Chicken Breasts

Get a set of chicken breasts from the store at an affordable price compared to when ordering a single one. Fry it in oil to get it crunchy, grill them to get a roast, or opt for poaching it in low temperatures with some wine, milk, stock, or water.

By the time you steam some vegetables, cravings for the taste of the white meat will be overwhelming. Prepare your plate with the chicken breast, cauliflower, and some white rice.

Spaghetti

This food is a student’s economical best friend because it is cheap to buy. Accompanying these spaghetti noodles with some thick and tasty sauce will leave you craving for more in days to come. Prepare the sauce with smashed garlic, some few peppers to add a grassier taste, and season it with lemon.

All you need is a pot of boiling water, salt, a draining plate, and stirrer. After a few minutes of boiling the spaghetti, be sure to enjoy having it to your fill.

Stir-fry

This simple method of cooking will not leave you exhausted after a long day in class. It only takes a few minutes to light up the source of heat and fry some vegetables or meat on a pan of oil. Broccoli, red bell pepper, carrots, sugar snap peas, and mushrooms are cheap necessities that you need to create a stir-fried meal.

Conclusion

In the mid of all the pressure and spending experienced on campus, you need to take a break and plan. Balancing schoolwork, a job, and home activities requires strength. Feeding on budget-friendly meals that are easy to prepare saves you a lot of time, ensuring more focus is on studies. Ensure to pick on a healthy diet that is pocket friendly and will keep you energized and active all day long.

Judy Nelson is a student counselor helping students work on their academic performance and excel in their careers. She helps them with college assignments that include thesis, essays and coursework, trains them for interviews and mentors them for extracurricular. In her free time, she plays tennis, practices meditation and reads novels.