Dhaba Style Paneer Masala - SK Khazana

Ingredients list for Dhaba Style Paneer Masala - SK Khazana

• 300 grams Paneer (cottage cheese) cut into 1 inch cubes
• to taste Salt
• 2 teaspoon Kashmiri red chilli powder
• 1 teaspoon Turmeric powder
• a pinch Carom seeds (ajwain)
• 4 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon
• 1 Bay leaf
• 1 Dried red chillies
• 2 Green cardamoms
• 1 cup Onion grated
• 1 tablespoon Ginger-garlic paste
• 2-3 Green chillies slit
• 1 cup Fresh tomato puree
• 1/2 tablespoon Paneer masala
• 1 1/2 tablespoons Gram flour (besan) roasted
• Dried fenugreek leaves (kasoori methi) 1/2 teaspoon + for garnish
• 1 tablespoon Fresh coriander leaves chopped
• 3-4 Light green chillies slit
• to serve Naan

Method

1. Take cottage cheese cubes in a large bowl, add salt, 1 tsp Kashmiri red chilli powder, ¼ tsp turmeric powder, and a pinch of carom seeds and toss well. Add a few drops of water and toss lightly. Set aside to marinate for 5 minutes.
2. Heat 2 tbsps oil, add cumin seeds, cinnamon, bay leaf, dried red chilli and green cardamoms, mix and sauté till fragrant.
3. Add onions and a little salt, mix and sauté till light golden brown.
4. Add ginger-garlic paste and green chillies, mix and sauté for 1-2 minutes or till the raw smells disappear.
5. Adjust salt, remaining Kashmiri red chilli powder, remaining turmeric powder and 1 tbsp water, mix well and saute for 1 minute.
6. Add fresh tomato puree and mix well. Add Paneer Masala and mix well. Cover and cook for 5-7 minutes or till oil separates.
7. Add roasted gram flour, mix and saute for 1 minute. Add 1 cup water and mix well. Cover and cook, stirring a few times, for 8-10 minutes.
8. Meanwhile, heat remaining oil in a shallow non-stick pan, add the cottage cheese cubes and shallow-fry till lightly golden brown on all sides.
9. Add the cottage cheese cubes into the gravy along with the oil in which they were fried. Sprinkle a little kasuri methi powder, coriander leaves and light green chillies and mix lightly. Cover and cook for 5 minutes. Take it off the heat.
10. Transfer into a serving bowl, garnish with kasuri methi powder, coriander leaves and a light green chilli and serve hot with naan.