Paneer Masala Recipe Dhaba Style

This vibrant paneer masala brings the authentic dhaba style to your plate. Fresh paneer cubes soak up a rich, creamy gravy made vibrant with tomatoes, tangy yogurt, and a harmonious blend of spices. Hints of bay leaf, cinnamon, and kasuri methi create an unforgettable, aromatic journey in every bite.

I recently tried my hand at a Dhaba Style Paneer Masala recipe and it turned out amazing. This paneer curry is loaded with flavor and has a rich, creamy texture thanks to its blend of spices and yogurt.

I used 250g paneer cut into cubes, and started by frying 2 medium onions with a bay leaf and a small cinnamon stick until the onions turned golden. Then, I added 3 pureed tomatoes, 1-2 slit green chillies, and 1 tbsp ginger garlic paste to form a base that’s both tangy and spicy.

A mix of 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, and 1 tsp cumin powder gives the gravy an intense flavor kick, while 1/2 tsp garam masala powder and 1 tsp crushed kasuri methi (optional) add that signature Dhaba feel. I even included 1/4 cup whisked fresh yogurt to mix things up, plus 2 tbsp oil, salt to taste, and 1/2 cup water, adjusting thickness as needed.

This dish is not only packed with protein but also perfect when paired with rice or roti. Enjoy this nutritional and flavorful twist on a classic paneer dish that reminds me of loads of traditional paneer recipes out there.

Why I Like this Recipe

I really love this recipe because the creamy paneer in a rich spicy gravy always reminds me of my favorite dhaba meals. The flavour is just amazing and the spices, like turmeric and red chilli, give it the perfect kick that makes every bite exciting.

I also dig how simple it is to make. I can easily find all the ingredients at the local store and whip up this dish even on a busy day. It doesn’t feel too fancy or complicated, which is a huge plus for me.

Lastly, I really enjoy how versatile it is. Whether I have it with rice or roti, it always hits the spot. The cool balance between the creamy yogurt and the tangy tomato makes it a great choice whenever I want something comforting.

Ingredients

• Paneer is rich in protein and calcium that helps strengthen bones and build muscles.
• Onions provide fiber and add sweetness and depth to dish, enhancing flavor.
• Tomatoes are rich in vitamin C and offer a tangy, fresh, mouthwatering flavor.
• Yogurt gives a creamy texture and a slight sour note that softens spices.
• Ginger garlic paste adds aromatic flavor with properties that help reduce inflammation and enhance taste.
• Spices like turmeric, chilli, and coriander deliver vibrant color and earthy, aromatic taste.
• Kasuri methi adds unique dhaba flavour that enhances aroma and produces a herby note.

Ingredient Quantities

• 250g paneer, cut into cubes
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed or finely chopped
• 1-2 green chillies, slit (depending on your spice tolerance)
• 1 tbsp ginger garlic paste
• 1/4 cup fresh yogurt, whisked well
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 bay leaf
• 1 small cinnamon stick
• 1 tsp kasuri methi, crushed (optional but adds a real dhaba flavour)
• Salt to taste
• 2 tbsp oil
• 1/2 cup water (adjust as needed)
• Fresh coriander leaves, chopped (for garnish)

How to Make this

1. Heat 2 tbsp oil in a large pan over medium heat. Toss in the bay leaf and the small cinnamon stick to infuse the oil.

2. Add the 2 medium finely chopped onions and saute until they turn light golden brown.

3. Stir in 1 tbsp ginger garlic paste and the slit 1-2 green chillies, letting them fry for a minute or so.

4. Mix in the pureed or finely chopped 3 tomatoes along with 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, and 1 tsp cumin powder. Cook until the oil starts to separate from the masala.

5. Slowly add the 1/4 cup whisked fresh yogurt while stirring continuously to create a smooth, creamy base.

6. Carefully add the 250g paneer cubes and pour in about 1/2 cup water to get the right consistency.

7. Let the curry simmer for 5-7 minutes on low heat so the paneer soaks up all the flavours.

8. Sprinkle in 1/2 tsp garam masala powder and, if you like that real dhaba taste, add 1 tsp crushed kasuri methi.

9. Taste and add salt as needed then give the curry a quick stir.

10. Turn off the heat, garnish with plenty of freshly chopped coriander leaves, and serve hot with rice or rotis.

Equipment Needed

1. Large pan (preferably non-stick or heavy-bottomed) – this helps distribute heat evenly which is important when frying the spices
2. Stove or hob to provide a consistent medium heat for cooking
3. Sharp knife for chopping onions, tomatoes, and green chillies
4. Cutting board to safely chop all your ingredients while reducing the risk of contamination
5. Measuring spoons for accurately adding spices like turmeric, red chilli, coriander, cumin, and garam masala
6. Measuring cups to ensure you get the right portions of water and yogurt
7. A whisk to smooth out the fresh yogurt before adding it into the mix
8. A mixing bowl for whisking the yogurt and preparing ingredients if needed
9. Spatula or wooden spoon for stirring the masala and preventing the ingredients from sticking
10. Blender (optional) if you decide to puree the tomatoes rather than chopping them manually

FAQ

Paneer Masala Recipe Dhaba Style Substitutions and Variations

• Paneer can be replaced with firm tofu or even cottage cheese if you’re lookin to switch up the flavour a bit.
• If you dont have ginger garlic paste, try mincing equal amounts of fresh ginger and garlic instead.
• Fresh yogurt is fine but if you’re out, you could use Greek yogurt or even a bit of sour cream to get a similar creaminess.
• Don’t have kasuri methi? Use a pinch of dried fenugreek leaves or a splash of celery leaves to mimic the dhaba style flavour.

Pro Tips

1. Make sure you don’t rush the onions when you’re frying them; letting them get a light golden color really brings out a sweet flavour that makes a huge difference in the curry.

2. When adding the whisked yogurt, do it slowly and keep stirring so it doesnt curdle and mess up the smooth texture of the sauce.

3. Try lightly frying the paneer cubes in a little extra oil before you add them to the curry; it gives them a nice golden crust that adds both texture and flavor.

4. Keep an eye on the spices – letting the ginger garlic paste and the chillies fry just right helps meld the taste, so adjust your heat level accordingly for a balanced kick.