on Oct 11, 2024 What if I told you that this paneer curry is made completely from pantry staples but delivers the same sharp and rustic flavors like that from a dhaba!? You’ve got to try it for yourself! While I still love my simple paneer curries like my Palak Paneer and Matar Paneer, there’s just something about an extra-luscious dhaba style paneer masala served with some naan on the side. Who’s with me? Making this paneer is slightly more time consuming because the masala is ground and cooked till its color changes. This slow cooking process or ‘bhuno’ is what lends the dish its unique flavor. And trust me, it’s sooo worth it. Save this recipe because you’ll be coming back to it!
What Makes This Paneer Dhaba Style?
So when we say dhaba style, what we’re talking about is a few key techniques that you’ll find used within the dishes served in dhabas, that’s not common with homestyle cooking. Dhabas use more oil, ghee and butter to add richness and to cook the food faster. There’s a natural smoky flavor to the dishes because all the cooking is done on a really high flame. They also liberally use freshly ground spices wherever possible (this makes such a difference!). And finally, end the dish with a sizzling tadka! These are the techniques we’ve replicated in this recipe to achieve that signature dhaba style taste.
Ingredients Overview
There are two main components to this Paneer Masala: a bright and fresh green masala paste and a spiced gravy. To make the masala paste, we blend together tomatoes and chillies with coriander and mint leaves. We use all our traditional desi spices here but also add a little bit of chaat masala which really adds a nice dhaba style kick. For the gravy, we add whole spices (again, keeping this gravy nice and rustic) and the masala paste. We also add whisked curd and hot water to thicken.
Richa’s Top Tips
This recipe turns out the best with Homemade Paneer. Creamy, soft paneer soaking up all those rustic flavors 🤌 Mustard Oil is my oil of choice while making this curry. It adds that distinct ‘dhaba style’ flavour and smokiness. In a pinch, use any neutral-flavoured vegetable oil. Wouldn’t recommend olive oil or coconut oil for this recipe. The gravy will thicken as it cools. You can always add a little more water before serving to get the right consistency. You can store this dhaba style paneer masala in an airtight container in the fridge for up to 2 days. Serve this with roti, rice, naan, and some Cucumber Raita on the side.
I’ve got the fondest memories of dhaba lunches from road trip stop-overs. And this recipe is me carrying on that love and those flavors – whenever we want! This dhaba style paneer makes an appearance at all my dinner parties and for good reason! It’s so, so good! If you’re looking for more dhaba style dishes, check out my Dhaba Style Dal Fry and Dhaba Style Chicken Curry. If you try out this recipe, send me the pics over on my Instagram @my_foodstory! 🙂 This article was written by Navya Khetarpal.