Dhaba-Style Paneer Masala

Nutrition values are AI-estimated based on ingredients.

• 4 tbsp curd
• 3 tbsp fresh cream
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp kasuri methi, crushed
• ½ tsp chaat masala
• ½ tsp salt
• ½ tsp sugar
• 1.5 tbsp butter
• 2.5 onions, cut into rounds
• 1.5 green capsicum, thinly sliced
• 200g paneer, sliced into large, flat rectangular pieces
• 1-2 green chilies, chopped
• Sprinkle of garam masala
• Sprinkle of black pepper powder
• Sprinkle of salt
• 1.5 tbsp oil
• ½ tsp cumin seeds
• 2-3 dry red chilies, torn
• 1 onion, finely chopped
• 1.5 tsp ginger garlic paste
• ½ cup tomato puree

1. 1Mix curd, fresh cream, red chilli powder, coriander powder, turmeric powder, garam masala, kasuri methi, chaat masala, salt, and sugar in a bowl to form a uniform paste, then set aside.
2. 2Heat butter in a pan on high, add onion rounds, green capsicum, chopped green chilies, and paneer.
3. 3Season the paneer and vegetables with a sprinkle of garam masala, black pepper powder, and salt.
4. 4Sauté the paneer and vegetables until the paneer turns slightly golden and the vegetables are tender-crisp, then remove from the pan and set aside.
5. 5In the same pan, heat oil, add cumin seeds until they splutter, then add 2-3 dry red chilies.
6. 6Add finely chopped onion and ginger garlic paste, then sauté until the onions turn golden brown.
7. 7Pour the prepared spiced yogurt mixture into the pan and cook on medium, stirring continuously for 3-4 minutes, until it thickens and oil begins to separate.
8. 8Add tomato puree to the gravy, stir, and cook on a low flame for 2 minutes until the raw tomato smell is gone and the gravy deepens in color.
9. 9Return the sautéed paneer, bell pepper, and onion mixture to the gravy and gently stir to combine and heat through.
10. 10Serve the Dhaba-Style Paneer Masala hot with paratha.

These instructions are our analysis of the original video. Watch on YouTube →