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.