Dhaba Style Paneer Sabji | Paneer Masala Recipe

Dhaba Style Paneer Sabji | Paneer Masala

  • Prep Time
    20 minutes
  • Cook Time
    20 Minutes
  • Difficulty Level
    Intermediate

Dhaba Style Paneer Sabji | Paneer Masala is a popular and mouthwatering sabji

Dhaba Style Paneer Sabji | Paneer Masala is a unique way of preparing the favorite paneer sabji. The addition of roasted besan adds a magic touch to the sabji. This is a very hearty and delicious sabji that goes so well with roti or naan or paratha. It is an extremely delicious and soul-satisfying dish. The flavors of roasted and ground masala, the softness of marinated and sautéed paneer, the tanginess of tomato puree and curd, whole together make a wonderful texture and amazing taste. Try to prepare this yummy sabji and enjoy it with friends and family. Let us know your feedback in the comment section.

Click here to watch the video recipe

This recipe was prepared by a lovely Mom – Shveta Sheth.

Tips and Suggestions by Mom Chef:-

  • You can skip garlic if you do not like it.
  • Use homemade paneer and curd. Make sure, as well to use curd at room temperature and add it to the gravy in batches.
  • Cook the tomato puree well, to enhance it’s taste.
  • Make sure, to first cool and then grind the roasted whole spices.
  • Besan is the secret ingredient; it is necessary to add it.
  • Serve it hot for better taste.

For more such exciting recipes like Dhaba Style Paneer Sabji | Paneer Masala, please click on the following links:

  1. Homemade Garam Masala
  2. Biryani Masala
  3. Khasta Moong Dal Kachori With Green Chutney

Current Recipe Rating

(4.4 / 5)

8 ratings

  • Recipe
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Ingredients

  • FOR MARINATING THE PANEER:
  • Paneer/Cottage Cheese - 1 cup cubed
  • Turmeric powder - 1/2 teaspoon
  • Red chili powder - 1/2 tablespoon
  • Salt - as required
  • Ghee - 1 to 1(1/2) tablespoon for frying the paneer
  • FOR PREPARING THE WHOLE SPICE MASALA:
  • Bay leaf/Tej patta - 1
  • Whole dry red chili/ sukhi lal mirch - 2
  • Cardamom/Elaichi - 2
  • Clove/Laung - 1
  • Cinnamon/Dalchini - 1
  • Cumin seeds/Jeera - 1 teaspoon
  • Coriander seeds/Sabut dhaniya - 1 teaspoon
  • FOR THE GRAVY:
  • Ghee - 2 tablespoons
  • Oil - 1 tablespoon
  • Cumin seeds - 1 teaspoon
  • Asafoetida/Hing - a pinch
  • Onion - 1, finely chopped and sliced as required
  • Roasted besan/gram flour - 1 tablespoon (roast it on a slow flame for 2 to 3 minutes)
  • Red chili powder - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Cumin powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Salt - as required
  • Curd (room temperature) - 1 bowl
  • FOR TOMATO PUREE :
  • Tomato - 3, large-sized, chopped
  • Green chili - 1, small
  • Ginger - 1/2 inch piece, grated
  • Garlic - 1/2 teaspoon

Instructions

  1. In a bowl, mix well and marinate for 2 to 3 minutes, paneer cubes, turmeric powder, red chili powder, and salt.
  2. Now, heat ghee in a pan and add the marinated paneer. Sauté it well on a low flame for a few minutes until it gets coated very well. Keep it aside.
  3. In a mixer jar, grind tomato, green chili, ginger, and garlic, to a fine puree and keep it aside.
  4. Now, heat a pan and dry roast bay leaf, whole dry red chili, cardamom, clove, cinnamon, cumin seeds, and coriander seeds, on a low flame.
  5. When the spice mix begins to give off a nice aroma, turn off the flame, and allow it to cool down.
  6. Remove the bay leaf from the spices, transfer the roasted spices in the mixer jar, grind them to a fine powder and keep it aside.
  7. Now, heat ghee in a pan and add oil, cumin seeds, hing, onion, and bay leaf(removed from the roasted whole spices). Sauté it well until the onion turns pinkish and translucent.
  8. Add roasted besan and sauté it well.
  9. Add red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté it well on a low flame.
  10. Thereafter, add tomato puree, salt, and sauté the mix on a medium flame.
  11. Add 1 tablespoon of above dry ground masala and mix it. Cover and cook it for 10 minutes on a low flame.
  12. Add curd in the batches and mix it well.
  13. Then, add sautéed paneer and mix it gently. Sauté it for a few seconds and turn off the flame.
  14. Transfer it to a serving bowl and place the onion slices at the edge.
  15. Delicious Dhaba Style Paneer Sabji | Paneer Masala is ready to be served.

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