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This article was first published 3 years ago  » Getahead » How to make dhaba style Paneer Masala

How to make dhaba style Paneer Masala

By Manasi Sadarangani
July 11, 2020 10:01 IST
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Food blogger and Rediff reader Manasi Sadarangani, 23 shares a popular recipe.

Paneer Masala

Paneer Masala

Paneer Masala. Photograph: Nair Deepa/Wikimedia Commons


  • 2 tbsp ghee/butter
  • 9 to 10 cubes paneer
  • 1 tsp cumin
  • 1 bay leaf
  • Paste of 1 onion
  • 1 tsp ginger garlic paste
  • Salt as per taste
  • 1 cup tomato pulp
  • 1/2 tsp turmeric powder
  • 1/2  tsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 cup curd
  • 1/4 tsp garam masala powder
  • 1/2 tsp kasuri methi
  • 1 whole red chilli
  • Coriander leaves for garnish
  • Cashew paste/cream (optional)


  • In a large kadhai, heat ghee or butter.
  • Add jeera, whole red chillies and bay leaf.
  • When it splutters, add ginger garlic paste and onion paste.
  • Saute well till colour changes to golden brown.
  • Add tomato puree and saute well.
  • Add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt as per taste.
  • Saute on low flame till all spices are cooked well.
  • Marinate paneer cubes with turmeric, red chilli powder and coriander powder.
  • Add whisked curd and mix on a low flame.
  • Boil the gravy for 2-3 minutes on low to medium flame.
  • Add marinated paneer cubes and cover with a lid. Allow it to cook till paneer absorbs the spices.
  • Add crushed kasturi methi.
  • Garnish with coriander, red chillies (slightly warmed in oil) and serve hot.

Note: Always cook paneer dishes in butter or ghee. If you don't like curd, you may use fresh cream or cashew paste.

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Manasi Sadarangani