Dhaba Style Paneer Masala & Pickled Onion

Ingredients

• 4 medium size Onions, chopped
• 400 g Paneer, cubes, paneer
• Salt to taste
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• ½ cup Emami Smart Balance Oil for frying
• 1 ½ inch Ginger
• 4-5 Garlic cloves
• 2 Green chilli, broken
• Salt to taste
• Remaining Emami smart balance oil
• 3-4 Dry red chilli
• 2 Cloves, Long
• 4-5 Black Peppercorns
• 1 tsp Cumin seeds
• Prepared ginger garlic paste, Prepared ginger garlic paste
• 1 heaped tsp Degi red chilli powder
• ½ tsp Turmeric powder
• 1 heaped tsp Coriander powder
• ½ cup fresh Tomato puree
• Salt to taste
• ¾ tsp Prepared paneer masala
• Fried paneer
• 1 tbsp Cumin seeds
• 2 Coriander seeds
• 2-4 Cloves, Long
• ½ tsp Black Peppercorns
• 2 Black cardamom, Badi Elaichi
• 1 Green cardamom
• ½ inch Cinnamon stick
• 1 cup Vinegar
• 1 medium size Beetroot, small cube
• 1 Bay leaf
• Salt to taste
• 2 tsp Sugar
• 5-10 Shallots, peeled
• ½ inch Ginger, pelled, ginger
• Coriander leaves

Steps

1. In a bowl, add paneer, degi red chilli powder, turmeric powder, salt to taste and mix everything well.
2. Heat emami healthy and smart balanced oil in a kadai, onces its medium hot add paneer cubes and fry on medium flame until crisp.
3. Remove in an absorbent paper and keep it aside for future use.
4. In a motarpestel, add ginger, garlic cloves, green chilli, salt to taste and make a smooth paste out of it.
5. Once the oil is medium hot, add dry red chilli, cloves, black peppercorns, cumin seeds let it splutter.
6. Add onion and saute until translucent.
7. Add prepared ginger garlic paste and saute it well.
8. Add degi red chilli powder, turmeric powder, coriander powder and saute until the row smell goes away.
9. Add tomato puree and mix everything well.
10. Add salt to taste and cook for 5 minutes.
11. Now, add prepared paneer masala and fried paneer mix everything well.
12. Garnish it with coriander leaves and serve hot with sirka pyaz.
13. In a pan, add cumin seeds, coriander seeds, cloves, black peppercorns, black cardamom, green cardamom, cinnamon stick dry roast the spices.
14. Onces its cool down transfer it into a grinder and grind it into a fine powder,
15. Keep it aside for future use.
16. In a heavy bottom pan, add vinegar and give it a boil.
17. Add beetroot, bay leaf, salt to taste, sugar, shallots.
18. Add ginger and give it a boil.
19. Onces it’s at room temperature, transfer it into a jar and use it later.