Dhaba Style Paneer Masala (No Onion No Garlic)
Dhaba-Style Paneer Masala (No Onion No Garlic) is a rustic North Indian paneer curry made with chopped tomatoes, coarsely ground spices, and besan-thickened gravy. This vegetarian curry is wholesome, flavorful, and perfect with roti, naan, or rice.
Servings: 4
Ingredients
Seasoning The Paneer:
- 300g Paneer cubes
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam Masala
- 1 teaspoon salt
- 3 tablespoon water
For Dry Masala:
- 1- inch cinnamon stick
- 2-3 cloves
- 3 green cardamoms
- 10 whole black peppercorns
- 2 teaspoon fennel seeds
For Dhaba Style Paneer Masala:
- 1 tablespoon oil
- 1 tablespoon ghee
- 2 whole dry red chilies
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 1 tablespoon ginger paste
- 1 teaspoon green chili paste (or add to taste)
- Prepared dry masala
- 3 medium to large tomatoes, coarsely ground or finely chopped
- ¼ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam Masala
- Salt to taste
- 2 tablespoon chickpea flour (besan)
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- ¼ cup finely chopped coriander leaves
- ½ cup water or as needed
- Seasoned Paneer cubes
- 2 tablespoon whisked yogurt or cream
Instructions
Seasoning The Paneer
- Take the paneer cubes in a bowl, add turmeric powder, red chili powder, garam masala, salt, and water. Toss well, so the spices coat the Paneer cubes. Set aside.
Making Dry Masala
- Grind cinnamon stick, cloves, cardamoms, peppercorns, and fennel seeds into a coarse powder. I ground them with a mortar and pestle to keep the spices coarse. But you can also grind it in the mixer; however, don't make the fine powder. Keep the masala coarsely ground. Set aside.
Making Dhaba Style Paneer Masala
- Chop the tomatoes finely and set them aside. Instead of chopping, you can also coarsely blend tomatoes. Do not make a fine puree.
- Heat oil and Ghee in a pan. Add cumin seeds and whole dry red chilies.
- After cumin seeds start sizzling, add asafoetida, green chili paste, and ginger paste. Sauté for a few seconds.
- Add the ground masala and sauté for 1 minute or until the spices are aromatic. Keep stirring continuously to prevent the spices from sticking to the pan. Do not cook the masala for long; otherwise, it will start burning.
- Add chopped tomatoes and mix well. Cook chopped tomatoes for 2-3 minutes.
- Then add turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and garam masala. Mix well.
- Continue cooking the tomato mixture until the tomatoes are soft and pulpy, almost like a thick gravy.
- Add salt, chickpea flour, coriander leaves, and kasuri methi. Mix immediately to prevent lumps from chickpea flour.
- Then add water and cover the pan with a lid. Cook the gravy on a low to medium flame for 8-10 minutes or until it thickens and oil separates; keep stirring at intervals.
- I have added ½ cup of water; if you want Paneer Masala to be more liquid, add more water as needed.
- Add seasoned Paneer cubes and mix well. Cover the lid and cook the paneer in the gravy on low heat for 3-4 minutes.
- Remove the lid and add whisked yogurt or cream. Mix well, turn off the heat, and transfer it to a serving bowl.
Notes
- Tomato Gravy: Always cook tomatoes until the oil separates. Thorough cooking removes the raw taste and develops flavor.
- Besan: Add besan on low heat and mix immediately to avoid lumps.
- Paneer: Do not overcook it, or it will become chewy.
- Yogurt: Whisk the yogurt until lump-free, then add it to the gravy after turning the heat to low.
- Kasuri Methi: Crush Kasuri methi between palms before adding for enhanced aroma.
Nutrition (Approximate Values)
Calories : 332kcalCarbohydrates : 10gProtein : 13gFat : 27gSaturated Fat : 14gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 1gCholesterol : 60mgSodium : 624mgPotassium : 247mgFiber : 3gSugar : 2gVitamin A : 633IUVitamin C : 8mgCalcium : 425mgIron : 2mg
Tried this recipe?Tag @vegehomecooking On Instagram