Dhaba Style Paneer Masala Best Paneer Side Dish

Ingredients

• 3-4 tbsp Ghee
• 2 no. Cloves
• 1 no. Black cardamom, Badi Elaichi
• 2 no. Green cardamom
• 7-8 no. Black peppercorns
• 1 inch Ginger (peeled & chopped) Ginger
• 1 no. Green chili (less spicy & cut diagonally)
• 3 large Onions, roughly chopped
• 1 heaped tbsp Degi red chili powder
• 2-3 tbsp Coriander powder
• ¼ tsp Turmeric powder
• 3 large Tomatoes, roughly diced
• Salt to taste
• 1 cup Curd, beaten, curd (yogurt)
• 8-10 no. Cashewnut
• 2 cup Water
• Salt to taste
• 4-5 no. Black cardamom, Badi Elaichi
• 7-8 no. Green cardamom
• 2 tbsp Coriander seeds
• 1 ½ tbsp Cumin seeds
• 1 heaped tbsp Black peppercorns
• 3-4 no. Cloves
• 2 tsp Fennel seeds
• 2-3 tbsp Dry Fenugreek leaves, kasuri methi (dried fenugreek leaves)
• 1 ½ cup Water
• Prepared gravy
• Prepared paneer masala, prepared paneer masala
• Remaining paneer, grated
• Salt to taste
• 1 tsp Sugar (optional) Sugar
• 1-2 tbsp fresh Coriander leaves, finely chopped
• 1 tbsp Ghee
• 2-3 tbsp Mustard oil
• ½ tsp Cumin seeds
• 1 no. Green chili, slit
• 1 medium Onion, finely chopped
• 1 large Capsicum, finely chopped, Capsicum
• 1 medium Tomato, finely chopped, Tomato
• 1 tbsp Tender Coriander stems, finely chopped
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tbsp Prepared dry masala
• 800 g Paneer, cut into cubed, Paneer
• Coriander sprig, coriander leaves
• ¼ tsp Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Fresh cream

Steps

1. In a handi, add ghee, once it’s hot, add cloves, black cardamom, green cardamom, black peppercorns and let it splutter well.
2. Add ginger, green chili, onions and cook it until translucent.
3. Add degi red chili powder, coriander powder, turmeric powder and saute it for a minute.
4. Add tomatoes, salt to taste, curd and let it cook for a while until tomatoes are mushy.
5. Add cashew nuts, water, cover it with a lid and let it cook for 10-12 minutes on medium flames.
6. Transfer it into the bowl and keep it aside to cool down at room temperature.
7. Transfer the mixture in a mixer grinder jar and grind it into smooth paste.
8. Keep it aside for further use.
9. In a pan, add salt to taste, black cardamom, green cardamom, coriander seeds, cumin seeds, black peppercorns, cloves, fennel seeds and dry roast it for 3-4 minutes on low flames until
10. Turn off the flames, add dry fenugreek leaves and toss it well.
11. Transfer it to a mixer grinder jar and grind it into fine powder.
12. Keep it aside for further use.
13. In the same handi, add water, prepare gravy and let it cook for a while.
14. Add prepared paneer masala, remaining paneer, salt to taste, sugar and cook it for 5-6 minutes.
15. Finish it with fresh coriander leaves, ghee and mix it well.
16. Transfer it into a serving dish, garnish it with coriander sprig, dry fenugreek leaves and fresh cream.
17. Serve hot with roti, naan or kulcha.
18. In a pan, add mustard oil, once it’s hot, add cumin seeds and let it splutter.
19. Add green chili, onion, capsicum, tomato, tender coriander stems and cook for 7-8 minutes on high flames.
20. Add degi red chili powder, prepared dry masala, paneer and saute it well on medium flames.
21. Keep it aside for further use.