No fine dining can beat the taste of rustic dhaba style food. It takes hardly few minutes for the food to get prepared and arrive to your table in a dhaba and trust me the taste is unbeatable. Dhaba Style Spicy Paneer Masala. This is one dish which my family has to order whenever we stop/ halt in a Highway Dhaba for lunch or dinner. Spicy and aromatic curry with heavy pieces of soft paneer and crushed kasuri methi all over,,,ummmm complete bliss!
Today i am sharing the recipe of this rustic paneer dish which i got to learn from a dhaba chef during one of my road journey few years back.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
serving
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- 200 gms Paneer Cottage cheese / - cubed
- 2 Onion - large
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 / Tomatoes - medium chopped pureed
- 2 chilies Green - chopped
- 1 Bay leaf
- 1/2 tsp Cinnamon powder
- 1/2 tsp Cardamom powder
- 1 1/2 tsp chili powder Red
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 4 tbsp Ghee / Oil
- 1 tbsp Butter
- handful Kasuri methi
- Salt - as needed
Ingredients
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|
- Heat oil in a wok and add bay leaf with ginger garlic paste and saute it for a minute.
- Add chopped onions and fry till golden in color.
- Now add pureed tomatoes along with cardamom powder, cinnamon powder, re chili powder, coriander powder, cumin powder, garam masala powder. Mix and fry till oil starts leaving the the sides.
- Add water to make curry as per your required consistency. Usually the dhaba style paneer masala is thick so be careful while adding water.
- Adjust salt and let the curry boil. Close the lid and let the curry cook for few more minutes in low flame.
- Remove the lid and add a table spoon of butter on top. Give a quick stir and slide the paneer cubes in it.
- Take handful of kasuri methi and crush it over the curry.
- Serve hot with tandoori roti or rice!
Notes :
1. If you don't have tomatoes at home or allergic to it by any chance, substitute it with 1/2 cup of curd.
2. Usually in this recipe the paneer cubes are not fried before adding, but if you like fried chunks you can add them as well.
3. The red color is acquired by tomatoes and red chili powder, but if you are using curd then you can also add a few drops of food color to get that firey red color to the curry.
If you liked the recipe, pls do drop in your valuable feedback in comments below.
Love : Shaheen
3 comments
Stumbled upon your blog by pure chance and tried this recipe !
Thanks for stopping by Payal. Hope u enjoyed making this recipe ☺
Was one of the best paneer recipes I ever made at home ! almost like a dhaba, will surely come back for others ! keep up the good work 🙂