Savor the simplicity and taste of Paneer Masala, a widely loved Indian curry. This dish features a luscious gravy of onions and tomatoes, enriched with soft paneer, aromatic Indian spices, and select herbs. Ideal as a companion for roti, chapati, or a variety of rice dishes, it's a versatile addition to any meal.
Begin by heating ghee in a pan over medium flame. Shallow fry the paneer cubes until they turn a light golden color. This process adds a nice texture to the paneer. Drain and set them aside for later.
In the same pan, add a bit of oil. Then, put in bay leaves, cardamom, cumin seeds, and a cinnamon stick. Sauté these spices until they start to release their aroma, creating the dish's flavor foundation.
Add finely chopped onions to the pan. Cook them until they turn soft and translucent.
Incorporate ginger garlic paste, cooking until the raw aroma dissipates.
Add chili powder, coriander powder, garam masala, cumin powder, besan (gram flour), and dried fenugreek leaves (kasoori methi). Roast these spices well to awaken their flavors, making sure they don't burn.
Stir in tomato puree for a tangy, sweet flavor. The puree also contributes to the gravy's rich color.
Cover the pan and let it cook for about 5 minutes. This simmering allows the flavors to meld together beautifully.
Gently fold in curd (yogurt) to the mixture. This step adds a creamy texture and balances the spices with its mild tartness.
Pour in water to adjust the gravy’s consistency. Then add the previously fried paneer. Ensure the paneer is well-coated with the gravy for flavor absorption.
Simmer on low heat for 5-7 minutes. The gravy should thicken slightly and oil should begin to surface on top, indicating it's well-cooked.
Turn off the heat. Garnish with freshly chopped cilantro or coriander leaves for a burst of freshness and color.
To Serve
Serve the Dhaba style Paneer Masala warm, accompanied by roti, naan, chapati, or rice. For additional serving ideas and combinations, refer to the serving suggestion section.
Notes
Here are some tips for perfect Dhaba style Paneer Masala:
Essential Roasting: Deeply roast spice powders and besan on low to medium heat. This step is crucial for unlocking the flavors and giving the dish its signature Dhaba taste.
Perfect Tomatoes: Select ripe, red tomatoes and cook them until the oil separates. This technique not only imparts a vibrant color but also adds a natural sweetness and tang to the gravy.
Tender Paneer: Fry the paneer in ghee before mixing into the gravy. This simple trick ensures that the paneer remains soft and succulent, enhancing the dish's texture.
Spice Balance: Adjust the amount of spice powders according to your taste preference. The key to a perfect Dhaba style dish is finding the right balance of spices.
Heat Level: For a spicier dish, increase the amount ofchili powder. Adjust according to your tolerance for heat.
Creaminess: For an extra creamy texture, consider adding a small amount of cream or yogurt towards the end of cooking. This adds a smooth richness to the gravy.
Consistency Check: Adjust the consistency of the gravy according to your preference. Add water to thin it out or cook longer for a thicker gravy.
Serving Temperature: Serve the dish hot for the best taste experience, as the flavors are most pronounced when warm.
Resting Time: After cooking, let the dish rest for a few minutes before serving. This allows the flavors to settle and intensify.
Vegan Alternative: For a plant-based version, use tofu instead of paneer and vegan butter in place of ghee. These substitutes closely mimic the original flavors and textures, making the dish inclusive for all diets.