Recipe- Make Dhaba Style Paneer at home, the taste is such that people will not get tired of praising!

Dhaba Style Paneer is a tangy spicy paneer masala, prepared in an onion-tomato base with lots of spices and yogurt.

Ingredients

To marinate:

300 grams paneer

¼ tsp salt

1/ tsp chili powder

For Grind (Paste 1):

½ tsp cumin

½ tsp black pepper

1 green chili

4 cloves garlic

1-inch ginger

1 onion

For Grind (Paste 2):

2 tomatoes

8 cashews

Other Ingredients:

1 tsp ghee

1 bay leaf

2 cinnamon

1 cardamom

1 tsp chili powder

¾ tsp coriander powder

1 tsp salt

¾ cup curd

1 cup water

1 tsp kasoori methi

¼ tsp garam masala

1 tbsp butter

Make like this

Cut paneer into one-inch size cubes.

* Add some salt and chili powder, mix well with fingers, and keep aside.

* Take cumin, whole black pepper, and green chili in a mixer jar.

* Also add onion, ginger, and garlic.

* Grind everything together in the form of a paste and keep it aside.

* Make a paste by grinding tomatoes and cashews finely and keep it ready. You can make a smooth paste by soaking cashews for 15 minutes before grinding them.

* Heat some oil in a pan, add paneer pieces, and fry for two minutes. Fry till it turns golden in color from both sides, and take it out on a plate.

* In the same pan with the remaining oil, add ghee and heat it.

* Add onion masala paste (paste number: 1) followed by bay leaves, cinnamon, and cardamom.

* Now fry well for a few minutes until the raw smell of onion and garlic disappears completely.

* Add paste number 2, tomato, and cashew paste and stir with cooked onion paste.

* Cook the tomatoes for five minutes until the oil starts floating on the top layer.

* Add chili powder and coriander powder along with the spices.

* Now add salt and thick whipped curd and mix well in simmer mode.

* Also, add a cup of water, and mix well to get a creamy base gravy.

Cover it and cook on low flame for three minutes.

* Add the kept-aside paneer cubes and mix with the spices.

* Let the paneer cook in the spices for some time so that the spices get mixed in the spices.

* Crush one tsp kasoori methi (dry fenugreek) leaves, and add along with garam masala.

* Lastly, add a drop of butter.

* Serve hot with naan, roti, phulka, cumin rice, ghee pulao, etc.