Yummy Paneer Butter Masala Dhaba Style

How to make paneer butter masala dhaba style

Though it may look like the standard paneer butter masala sauce, which is often filled with rue, butter, cashew paste, milk, and cream, this paneer masala/paneer curry is not the same. Dhaba Style Gravies are mostly produced with oil or ghee and, in a few rare instances, are topped with malai. They are thickened with chickpea or gram flour.

Traditional dhaba-style paneer gravies just include a little butter or ghee for taste rather than cream, cashews, or milk. Even mustard oil is used for cooking in some areas. Cream, butter, malai, and ghee are simply added to the gravy to add flavor and to make it richer.

How do you make cottage cheese at home?

Additionally, you may manufacture your own cottage cheese. It is easy. To the boiling milk, just add little lemon juice, then strain out the whey. You may also prepare it with apple cider vinegar. To 1-2 liters of full-fat milk, add 2 tablespoons. The quality of cheese increases with fat content. Simmer it until the whey separates. As soon as the cheese separates, turn off the flame. Use a muslin cloth or a sieve to strain it.

What foods pair well with paneer?

In a restaurant, it's likely that the majority of customers order it with Rumali or Tandoori roti.

Garlic or butter naan are other delicious options. Many people favor this makhni curry prepared in the dhaba manner. Additionally, it might make or break a reviewer's assessment of a restaurant. For any party, serve it alongside Pindi chole and rajma. But making it at home is simple. Two more curries that are frequently ordered are tikka masala and matar paneer.

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 4 Servings

Ingredients

For Masala Dhaba:

• 2 tablespoons coriander seeds
• 1 teaspoon cumin
• 1/4 teaspoon pepper
• 1 teaspoon cumin
• 2 cardamom pods
• 1/2 inch cinnamon stick
• 1/2 teaspoon fennel / saunf
  
  

For marination:

• 20 paneer cubes
• 12 teaspoon chilli powder 
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 1 teaspoon ginger garlic paste
• 1/4 teaspoon salt
• 1 tablespoon ghee or clarified butter
  
  

For the curry:

• 2 tablespoons ghee (clarified butter)
• 2 tablespoons oil
• 1 bay leaf
• 2 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 onion (finely chopped)
• 1 teaspoon cumin
• 1 tablespoon ginger garlic paste
• 1/4 teaspoon turmeric
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 2 tomato (finely chopped)
• 1/2 cup yogurt (whisked)
• 1/2 cup of water
• 1/4 tsp garam masala
• 1 tsp kasuri methi (crushed)
• 2 tablespoons coriander (finely chopped)

Instructions

For marinating and frying the paneer:

• place 20 cubes in a large mixing dish.
  
  
• 1/2 teaspoon chilli powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala, 1 teaspoon ginger garlic paste, and 1/4 teaspoon salt
  
  
• Mix thoroughly and set aside for 30 minutes to marinate.
  
  
• 1 tablespoon ghee and marinated paneer
  
  
• Fry for a minute, making sure both sides are completely cooked. Set aside.
  
  

How to produce dhaba style spice powder:

• first combine 2 tsp coriander seeds, 1 tsp cumin, 1/4 tsp pepper, 3 cloves, 2 pods cardamom, 1/2 inch cinnamon, and 1/2 tsp fennel in a heavy-bottomed skillet.
  
  
• Dry roast the spices over low heat until they become aromatic.
  
  
• Allow cooling completely before blending to a fine powder. Set aside.

How to make dhaba style paneer masala curry:

• First heat 2 tbsp ghee and 2 tbsp oil in a large kadai.
  
  
• 1 bay leaf, 2 cardamom pods, 1-inch cinnamon, 2 cloves, and 1 teaspoon cumin
  
  
• Cook until the spices become aromatic.
  
  
• 1 onion and 1 teaspoon ginger garlic paste Sauté the onions till golden brown.
  
  
• Keeping the flame low, add the prepared spice powder, 1/4 teaspoon turmeric, 1 teaspoon chili powder, and 3/4 teaspoon salt.
  
  
• Cook over low heat until the spices become aromatic.
  
  
• Now add 2 tomatoes and sauté till soft and mushy.
  
  
• Add 1/2 cup of curd while maintaining the flame on low.
  
  
• Stir continuously until the curd is thoroughly mixed and the oil separates from the mixture.
  
  
• 1/2 cup water or as needed to get the desired consistency
  
  
• Now stir in the fried paneer.
  
  
• Cover and cook for 5 minutes, or until the flavors are well absorbed.
  
  
• 1 teaspoon kasuri methi, 1/4 teaspoon garam masala, and 2 tablespoons coriander Combine thoroughly.
  
  
• Finally, serve the paneer masala dhaba style with roti, naan, or phulka.