Masala paneer 

Making a delicious Masala Paneer (Dhaba Style) at home is all about that rich, aromatic gravy. Here’s a tried-and-true way to get those restaurant-level flavors:

Ingredients

Paneer: 200–250g, cubed.

Aromatics: 1 large onion (minced), 2 medium tomatoes (pureed), 1 tbsp ginger-garlic paste.

Whole Spices: 1 bay leaf, 1-inch cinnamon stick, 2 green cardamoms, 2–3 cloves, and 1 tsp cumin seeds.

Ground Spices: ½ tsp turmeric, 1–2 tsp Kashmiri red chili powder (for color), 1 tbsp coriander powder, and ½ tsp garam masala.

The "Secret" Texture: ½ cup whisked curd (yogurt) and 1 tbsp gram flour (besan).

Finishers: 1 tsp kasuri methi (dried fenugreek), fresh coriander, and 1 tbsp cream or butter (optional). 

Step-by-Step Instructions

Marinate & Sear: Toss paneer cubes with a pinch of turmeric, chili powder, and salt. Briefly shallow fry in a pan with a little oil until golden, then set aside in warm water to keep them soft.

Temper Spices: Heat 2 tbsp oil (or ghee) in a heavy pan. Add the whole spices (bay leaf, cinnamon, cardamom, cloves, cumin) and let them sizzle until fragrant.

Sauté Onions: Add the minced onions and a pinch of salt. Sauté on medium flame until they turn deep golden brown—this is key for a rich gravy color.

Add Aromatics & Masalas: Stir in the ginger-garlic paste for 1 minute until the raw smell goes. Add the turmeric, coriander powder, chili powder, and gram flour. Sauté for 30 seconds.

Cook Tomatoes: Pour in the tomato puree. Cook until the oil begins to separate from the sides of the masala.

Add Curd: Lower the heat and slowly stir in the whisked curd. Keep stirring continuously to prevent it from curdling until the mixture starts boiling again.

Simmer: Add about 1 cup of water to reach your desired consistency. Bring to a boil, then add the paneer cubes. Cover and simmer for 5 minutes.

Final Touch: Sprinkle garam masala and crushed kasuri methi. Garnish with fresh coriander and a dollop of cream if you want it extra rich. 

Serve hot with Butter Naan or Jeera Rice.