Dhaba Style Paneer Masala | Paneer Butter Masala | Restaurant Style Recipes | पंजाबी पनीर मसाला |
Getting it done:
Cut the paneer into cubes. Coat the paneer in salt and red chilli powder. Shallow fry it in 2 Tbs of oil. Once the paneer is fried, take it out and set aside. Now in the same pan, add 1 Tsp of oil and 2 tbs of butter (I know it feels like a lot, but remember we're making it Dhaba style)
Once the oil is hot, add all the whole spices. Now we'll go ahead and add our finely chopped onion, cook it for about 2 minutes before adding the onion paste. Cook for 10 minutes on medium heat.
Once the onions are golden brown, add the ginger garlic paste. Now add all the dry spices in a small bowl and add water to it before adding into the Tarka (this will give your tarka that gorgeous colour). After the spices, we'll add the pureed tomatoes and cook it well for 8-10 minutes on medium heat. Make sure to stir it every couple of minutes.
Meanwhile, w'll heat up a pan and add some besan and Kasoori Methi in it and cook for a minute careful not to burn the besan. Now add that to our Tarka along with 1 cup of water. Mix a cook for another 6-8 minutes.
Add some fresh chopped coriander leaves. Now it's the Time to add our fried paneer into the tarka. Toss that in and cook for a couple minutes and your Paneer Butter Masala is ready to be served.
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