Dhaba Style Paneer Masala Recipe Kit Recipe

About this recipe

Indulge in the authentic flavors of Dhaba Style Paneer Masala with our convenient recipe kit! This kit includes premium ingredients like paneer cubes, aromatic spices, and everything you need to recreate the rich, smoky taste of roadside dhaba cuisine at home. Perfect for a hearty meal, this dish combines crispy fried paneer with a luscious tomato-based gravy, infused with ginger-garlic paste and a blend of roasted spices. Garnished with fresh coriander and served with tangy sirka pyaz, it’s a treat for your taste buds. Order now on the AnyFeast app or website and bring the dhaba experience to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Ginger - 100g
• 200 G Amul Fresh Malai Paneer 200 G
• 500 G Fresh Vine Tomato 500g
• - Greenfields Ground Coriander
• 50G Mill & Mortar Organic Whole Cumin, 50G
• 100G East End Garam Masala Powder
• 2 Per Pack Natoora White Onions
• 750 G Top-Op Table Salt Drums
• 300G Trs Garlic Paste 300G
• 100G Rajah Spices Ground Paprika Powder
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml

Instructions

1. 1. Prepare the ingredients: Cut the paneer into cubes and set aside. Finely chop 2 medium onions, 2 medium tomatoes, and 2 green chilies. Grate 1-inch of ginger and measure out garlic puree equivalent to 3 cloves.
2. 2. Heat 2 tablespoons of cooking oil in a pan over medium heat (approximately 140–160°C). Add the paneer cubes and lightly fry until golden on all sides. Remove the fried paneer cubes and set aside on a plate lined with paper towels to drain excess oil.
3. 3. In the same pan, add 1 tablespoon of cooking oil and 1 teaspoon of cumin seeds. Let the cumin seeds splutter for about 30 seconds to release their aroma.
4. 4. Add the chopped onions to the pan and sauté over medium heat until they turn golden brown, stirring occasionally to prevent burning. This should take about 8-10 minutes.
5. 5. Add the grated ginger and garlic puree to the pan. Sauté for 1-2 minutes until fragrant.
6. 6. Add the chopped tomatoes and green chilies to the pan. Cook over medium heat until the tomatoes soften and the oil starts to separate from the mixture, about 6-8 minutes.
7. 7. Lower the heat and add the following spices: 1 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of coriander, 1/2 teaspoon of garam masala, and salt to taste. Mix well and cook for 2 minutes to toast the spices and enhance their flavors.
8. 8. Add 1/4 cup of water to the pan to adjust the consistency of the gravy. Stir well and let it simmer for 3-4 minutes.
9. 9. Gently add the fried paneer cubes to the gravy. Mix carefully to coat the paneer with the masala. Cook for another 2-3 minutes on low heat to allow the paneer to absorb the flavors.
10. 10. Garnish the dish with 2 tablespoons of freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.