The Dhaba Style Paneer Masala Recipe

Paneer or cottage cheese is the favourite ingredient of Indians. In India, paneer is added to various dishes and there is a variety of dishes made with paneer. Mostly main course dish is made with paneers like paneer makhani, shahi paneer, malai paneer, Matar paneer, and paneer masala.

These dishes are made in every Indian household. Today’s special is the paneer masala recipe, which is a dry gravy recipe with lots of spices.

Paneer masala is made with cottage cheese, spices, onion, garlic, tomato and chillies. This dish is originated in India, and it is full of spices; the word masala in this dish means spices. The Cottage Cheese is first marinated, fried, and then gravy is prepared with veggies and spices. Then the fried paneer is mixed with the gravy.

Per serving consists of 298 kcal

• Carbohydrates 38g
• Proteins 34g
• Fat 226g

 

Ingredients

• 4 medium onion, chopped
• 400gms paneer, cubes
• 1 tsp degi red chilli powder
• ½ tsp turmeric powder
• ½ cup oil for frying
• Salt to taste

For Paneer Masala

• 1 tbsp cumin seeds
• 2 coriander seeds
• 2-4 cloves
• ½ tsp black peppercorns
• 2 black cardamom
• 1 green cardamom
• ½ inch cinnamon stick

For Tempering

• 3-4 dry red chilli
• 2 cloves
• 4-5 black peppercorns
• 1 tsp cumin seeds
• Ginger garlic paste (crushed, not ground)
• 1 tsp heaped degi red chilli powder
• ½ tsp heaped coriander powder
• ½ cup tomato puree
• ¾ tsp prepared paneer masala
• Fried paneer
• Remaining oil

For Garnish

• Coriander leaves

For Sirka Pyaaz

• 1 cup vinegar
• 1 medium beetroot, small cube
• 2 tsp sugar
• 5-10 shallots, peeled
• ½ inch ginger, peeled

Method

For Paneer Masala

1. In a pan, add cumin seeds, coriander powder, cloves, black cardamom, black peppercorns, green cardamom, cinnamon stick and dry roast them.
2. Transfer all the prepared masala to a grinding jar and grind it to get a fine powder.
3. Keep it aside for future use.

For Marination & Frying

1. In a mixing bowl, add paneer, degi red chilli powder, turmeric powder, salt and mix it well.
2. In a pan, heat oil and add paneer and fry on medium flame until crisp.
3. Transfer it on tissue paper, keep it aside for future use.

For Tempering

1. In the same pan, add dry red chilli powder, cloves, black peppercorns, cumin seeds and let it splutter.
2. Add onion and sauté well. Then add ginger garlic paste and sauté.
3. Now add some red chilli, turmeric and coriander powder and sauté.
4. Now add tomato puree, salt, mix well and cook for 5 minutes.
5. Then add prepared paneer masala, fried paneer and mix everything properly.
6. Remove and transfer it into a serving bowl and garnish it with coriander leaves.

For Sirka Pyaaz

1. In a pan, add vinegar and give it a boil.
2. Then add beetroot, bay leaves, salt, shallots, ginger and sugar.
3. Give it a boil.
4. Let all of it cool a bit and transfer it into a jar and use it later.

The paneer masala is ready to serve. You can pair it with chapatti, naan and sirka pyaaz.