Easy paneer masala recipe dhaba style with basic spices and creamy yoghurt

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for dhaba masala:

  • 2 tsp coriander seeds
  • 1 tsp cumin
  • ¼ tsp pepper
  • 3 cloves
  • 2 pods cardamom
  • ½ inch cinnamon
  • ½ tsp fennel / saunf

for marination:

  • 20 cubes paneer
  • ½ tsp chilli powder
  • ¼ tsp turmeric
  • ¼ tsp garam masala
  • 1 tsp ginger garlic paste
  • ¼ tsp salt
  • 1 tbsp ghee / clarified butter

for curry:

  • 2 tbsp ghee / clarified butter
  • 2 tbsp oil
  • 1 bay leaf
  • 2 pods cardamom
  • 1 inch cinnamon
  • 2 cloves
  • 1 tsp cumin
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • ¾ tsp salt
  • 2 tomato (finely chopped)
  • ½ cup curd (whisked)
  • ½ cup water
  • 1 tsp kasuri methi (crushed)
  • ¼ tsp garam masala
  • 2 tbsp coriander (finely chopped)

Method

how to marinate and fry the paneer:

  1. firstly, in a large bowl take 20 cubes paneer.
  2. also add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste, ¼ tsp salt.
  3. mix well and marinate for 30 minutes.
  4. now heat 1 tbsp ghee and marinated paneer.
  5. fry for a minute making sure all the sides are cooked well. keep aside.

how to make dhaba style spice powder:

  1. firstly, in a heavy-bottomed pan take 2 tsp coriander seeds, 1 tsp cumin, ¼ tsp pepper, 3 cloves, 2 pods cardamom, ½ inch cinnamon and ½ tsp fennel.
  2. dry roast on low flame until the spices turn aromatic.
  3. cool completely, and blend to a fine powder. keep aside.

how to make dhaba style paneer masala curry:

  1. firstly, in a large kadai heat 2 tbsp ghee and 2 tbsp oil.
  2. add 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 2 cloves and 1 tsp cumin.
  3. saute until the spices turn aromatic.
  4. now add 1 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
  5. further keeping the flame on low, add the prepared spice powder, ¼ tsp turmeric, 1 tsp chilli powder and ¾ tsp salt.
  6. saute on low flame until the spices turn aromatic.
  7. now add 2 tomato and saute until tomatoes turn soft and mushy.
  8. further, keeping the flame on low add ½ cup curd.
  9. stir continuously until the curd is combined well and oil separates out from the mixture.
  10. add ½ cup water or as required adjusting the consistency.
  11. now add fried paneer and mix well.
  12. cover and simmer for 5 minutes or until the flavours are absorbed well.
  13. add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
  14. finally, enjoy paneer masala recipe dhaba style with roti, naan or phulka.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.