Paneer Masala recipe - Dhaba style

#paneerrecipes #Dhabastylerecipes Paneer Masala recipe, a Dhaba style paneer masala an aromatic paneer gravy prepared by marinating paneer in basic spices and cooked in an onion tomato based semi gravy. For marination Paneer 200gm Gram flour 1 tblsp Red chili powder 1 tsp Salt as needed Turmeric powder 1/4 tsp Lemon juice 1 tsp Water 3 tblsp Ginger garlic paste 1 tsp Other Ingredients Oil 2 tblsp Ghee 2 tsp Onion 2 Tomato 2 Capsicum 1/2 Red chili powder 1 tsp Cumin powder 1/2 tsp Chaat masala 3/4 tsp Garam masala 1 tsp Kasoori Methi 1 tsp Salt as needed Cumin seeds 1 tsp Water 1/2 cup Green chili 1 Coriander leaves few Video of how to make Paneer Masala Method : Cut the paneer into cubes. Let's marinate the paneer cubes. In a wide bowl add the paneer cubes, ginger garlic paste, gram flour(besan), red chili powder, salt, lemon juice and water. Mix well and let the ingredients coat nicely on the paneer. Keep it aside for 10 minutes. If you are comfortable in deep frying, go ahead and deep fry. I didn't do that. In a non stick pan, add 2 tblsp oil and 2 tsp ghee. Add the marinated paneer and cook till the paneer becomes golden brown. Keep it aside. Finely chop the onions and puree the tomato. Cut the capsicum into cubes and slit the green chili. In the same pan add the remaining 2 tblsp oil and 2 tsp ghee. Add the cumin seeds and slit green chili. Add the finely chopped onions to the pan. Cook till the onions become translucent. Add the capsicum cubes to this. Cook for a minute. Add in the tomato puree to this. Mix well. Add the red chili powder, cumin powder, garam masala, kasoori methi and chaat masala to this. Add salt to taste. Mix well and let this cook in low flame for 2 minutes. Add 1/2 cup of water to this. Let this cook till the raw smell of the masala goes off. The water must be evaporated by this time. Add in the paneer cubes, which we have kept aside. Mix well and add 1/2 cup of water. As the paneer cubes are marinated in gram flour, the gravy will thicken in 2 minutes. Switch off the flame. Garnish with chopped coriander leaves. Serve hot with rotis or kulcha or naan. This paneer masala goes well with peas pulao too. I wanted to give an extra dhaba style touch, so i heated a charcoal and placed it in a steel bowl. Place that inside the pan and add a drop of ghee on the charcoal and immediately cover the pan. Leave it for a minute. Let the smoke get infused into the curry. Mix well and serve. You can skip this step if you do not have an charcoal. But if you happened to get Charcoal, do give it a try to get an amazing flavor.