How to make Dhaba Style Paneer Masala - SK Khazana -
This is perhaps one of the most selling dishes in the road side dhabas – very spicy and delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) (पनीर), Salt (नमक)
Cuisine : Punjabi, Indian
Course : Main Course Vegetarian
For more recipes related to Dhaba Style Paneer Masala - SK Khazana checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Mushroom Paturi Rajmah Masala Mixed Vegetables With Five Spice Tempering Mustard Mushroom
Dhaba Style Paneer Masala - SK Khazana Recipe Card
English: Cottage Cheese A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dhaba Style Paneer Masala - SK Khazana Recipe
Paneer (cottage cheese) cut into 1 inch cubes 300 grams
Salt to taste
Kashmiri red chilli powder 2 teaspoon
Turmeric powder 1 teaspoon
Carom seeds (ajwain) a pinch
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Cinnamon 1 inch
Bay leaf 1
Dried red chillies 1
Green cardamoms 2
Onion grated 1 cup
Ginger-garlic paste 1 tablespoon
Green chillies slit 2-3
Fresh tomato puree 1 cup
Paneer masala 1/2 tablespoon
Gram flour (besan) roasted 1 1/2 tablespoons
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon + for garnish
Fresh coriander leaves chopped 1 tablespoon
Light green chillies slit 3-4
Naan to serve
Method
Step 1
Take cottage cheese cubes in a large bowl, add salt, 1 tsp Kashmiri red chilli powder, ¼ tsp turmeric powder, and a pinch of carom seeds and toss well. Add a few drops of water and toss lightly. Set aside to marinate for 5 minutes.
Step 2
Heat 2 tbsps oil, add cumin seeds, cinnamon, bay leaf, dried red chilli and green cardamoms, mix and sauté till fragrant.
Step 3
Add onions and a little salt, mix and sauté till light golden brown.
Step 4
Add ginger-garlic paste and green chillies, mix and sauté for 1-2 minutes or till the raw smells disappear.
Step 5
Adjust salt, remaining Kashmiri red chilli powder, remaining turmeric powder and 1 tbsp water, mix well and saute for 1 minute.
Step 6
Add fresh tomato puree and mix well. Add Paneer Masala and mix well. Cover and cook for 5-7 minutes or till oil separates.
Step 7
Add roasted gram flour, mix and saute for 1 minute. Add 1 cup water and mix well. Cover and cook, stirring a few times, for 8-10 minutes.
Step 8
Meanwhile, heat remaining oil in a shallow non-stick pan, add the cottage cheese cubes and shallow-fry till lightly golden brown on all sides.
Step 9
Add the cottage cheese cubes into the gravy along with the oil in which they were fried. Sprinkle a little kasuri methi powder, coriander leaves and light green chillies and mix lightly. Cover and cook for 5 minutes. Take it off the heat.
Step 10
Transfer into a serving bowl, garnish with kasuri methi powder, coriander leaves and a light green chilli and serve hot with naan.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
