Dhaba-Style Paneer Masala recipe

🥘 Dhaba-Style Paneer Recipe 😋 Here’s an easy and tasty Dhaba-Style Paneer Masala recipe you can make at home! 🛒 Ingredients (Serves 2–3) For the paneer: Paneer – 250 g Onion – 2 medium, chopped Tomato – 2 medium, chopped Ginger-garlic paste – 1 tbsp Green chilli – 1 (optional) Curd – 2 tbsp (optional) Fresh cream – 2 tbsp (optional) Spices: Turmeric powder – ¼ tsp Red chilli powder – ½ tsp Coriander powder – 1 tsp Cumin seeds – ½ tsp Garam masala – ½ tsp Kasuri methi (dried fenugreek leaves) – 1 tsp Salt – to taste Other ingredients: Oil or butter – 2 tbsp Water – ½ to 1 cup Fresh coriander leaves – for garnish 👨‍🍳 Step-by-Step Cooking Process Step 1: Prepare the paneer Cut the paneer into medium-sized cubes. If the paneer is hard, soak it in warm water for 10 minutes. Step 2: Fry the onions Heat 2 tbsp oil or butter in a pan. Add cumin seeds and let them crackle. Add chopped onions and fry until golden brown. Step 3: Add ginger and garlic Add ginger-garlic paste and green chilli. Cook for 1–2 minutes until the raw smell disappears. Step 4: Cook the tomatoes Add chopped tomatoes. Add turmeric, red chilli powder, coriander powder and salt. Cook for 5–7 minutes until the tomatoes become soft and the oil begins to separate. Step 5: Make the gravy Let the mixture cool slightly, then blend it into a smooth paste if you prefer a restaurant-style gravy. Return the paste to the pan. Add ½ cup water and simmer for 3–4 minutes. Step 6: Add paneer Add the paneer cubes to the gravy. Mix gently and cook for 3–4 minutes on low heat. Step 7: Add the finishing touch Add garam masala and crushed kasuri methi. Add fresh cream for a rich, creamy taste. If using curd, whisk it first and stir it in over low heat to prevent curdling. Step 8: Garnish and serve Garnish with fresh coriander leaves. Turn off the heat and let the curry rest for 2 minutes. 🍽️ Your Dhaba-Style Paneer Is Ready! Serve hot with: 🫓 Tandoori roti 🥖 Butter naan 🍚 Jeera rice 🫓 Paratha ⭐ Secret Tips for Restaurant-Style Taste Use a mixture of butter and oil for a richer flavour. Cook the onions until golden brown for a dhaba-style taste. Crush kasuri methi between your palms before adding it. Add a little butter at the end for extra flavour. Don't overcook the paneer, or it may become rubbery.