Paneer Masala
Indian
Easy
Main CourseDhaba Style Paneer Masala Gravy Recipe For Hearty Indian Meals
Paneer Masala
45 mins
Cooking Time
Easy
Difficulty
19
Ingredients
Veg
Diet
Dhaba Style Paneer Masala Gravy is rooted in the robust cooking traditions of North Indian roadside kitchens, where flavour is built patiently rather than rushed. Unlike creamy restaurant gravies, this version relies on mustard oil, butter, deeply caramelised onions, and controlled spice cooking to develop body and warmth. Cashew paste adds subtle richness without dulling the spices, while kasuri methi brings a familiar roadside aroma. Often enjoyed in the winter months when heavier gravies feel comforting, this dish reflects the dhaba philosophy of slow heat, bold fats, and unapologetic flavour.
Ingredients
UNITSIngredients
For the Gravy Base:
250 gramsPaneer, cut into medium cubes
3 mediumOnion, finely chopped
3 mediumTomatoes, finely chopped
1 inch pieceGinger, finely grated
6 clovesGarlic, finely chopped
1Green chilli, finely chopped
10Cashew nuts, soaked in warm water for 15 minutes
3 tablespoonsMustard oil
2 tablespoonsButter
as requiredWater
Whole Spices:
1 Bay leaf
1 teaspoonCumin seeds
Ground Spices:
¼ teaspoonTurmeric powder
1 teaspoonRed chilli powder
2 teaspoonsCoriander powder
1 teaspoonGaram masala
1 teaspoonKasuri methi, crushed
Other:
as requiredSalt
for garnishFresh coriander leaves