Dhaba Style Paneer Butter Masala Recipe
Dhaba Style Paneer Butter Masala Recipe is a mouthwatering Paneer butter masala recipe with the addition of roasted papad, kasoori methi and crushed coriander seeds. Make Dhaba Style Paneer Butter Masala for your next dinner party.In association with Preethi Kitchen Appliances
I always prefer dhabha style cooking might be for their rustic charm or for their earthy flavors. Paneer butter masala is one of famous delicacies of North Indian cuisine. Dhaba style paneer masala definitely stands out in comparison to its regular counterpart. This is due to the addition of roasted papad, kasoori methi and crushed coriander seeds in this Dhaba Style Paneer Butter Masala. All in all, it is a win-win side dish recipe for a get together or at lunch time for any occasion.
If you like this recipe, try more recipes like
Cashew milk can be substituted with fresh cream.
Papad can totally be eliminated but adds its own rustic charm.
- 200 grams Paneer (Homemade Cottage Cheese) , cubed
- 5 Tomato
- 2 Onions , finely chopped
- 1-1/2 tablespoon Butter
- 1 tablespoon Cooking oil
- 1 Black cardamom (Badi Elaichi)
- 2 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Bay leaves (tej patta)
- 1 teaspoon Cumin (Jeera) seeds
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Cumin (Jeera) powder
- 1 tablespoon Coriander (Dhania) Powder
- 1 teaspoon Coriander (Dhania) Seeds , crushed
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Garam masala powder
- 2 teaspoons Red chilli powder
- Salt , to taste
- 1 teaspoon Sugar
- 2 tablespoons Cashew nuts
- 2 tablespoons Milk
- 1 Papad , roasted , crushed
- 2 tablespoons Coriander (Dhania) Leaves , chopped
How to make Dhaba Style Paneer Butter Masala Recipe
To begin making Dhaba Style Paneer Butter Masala Recipe, cut the paneer into cubes, add them to warm water and set aside .
Blend cashews and milk together in a mixer grinder into a smooth creamy gravy.
Puree the tomatoes, mince ginger garlic and onions separately either with a pestle and mortar, or in a mixer jar and keep them ready.
In a kadai, add butter and oil. Once butter is melted and hot, add whole garam masala and cumin seeds.
Saute for a few seconds. Add minced ginger, garlic and onions. Saute and cook until onions turn slightly golden.
Add the tomato puree, cover and cook for 8 to 10 minutes, stirring in intervals until most of the moisture evaporates and it starts come together in lump from the sides of the pan.
Add the remaining dry spices, crushed coriander seeds along with salt and chilli powder. Mix and saute for a minute or so.
Crush the papad, kasoori methi and add them to the gravy. Stir well to combine evenly.
Add a cup or more of water according to preference and bring it to a gentle simmer.
Add the cubed paneer, cashew milk cream, sugar and chopped coriander.
Stir the paneer butter masala well and continue cooking for about five minutes or more until required consistency is attained.
Sprinkle with a dash of kasoori methi, crushed papad and serve hot with any flat bread or rice of choice. Rustic and Earthy Paneer butter masala is ready to devour!
Dhaba Style Paneer Butter Masala Recipe is part of the Festival Recipes Contest