Ingredients :

For Marinating Paneer :

• 250 grams Paneer
• 1/2 tsp Salt
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala Powder
• 2 tbsp water
• 1 tbsp Butter for warming the marinated paneer

For the Gravy :

• 2 tbsp Oil
• 1 tbsp Butter
• 3 Cloves
• 1/2 tsp Cumin Seeds/ Jeera
• 2 Dry Red Chillies
• 1 Bay Leaf
• 1 inch Cinnamon
• 4 Green Cardamon
• 1 Green Chilli Slit
• 1 Cup Onion chopped
• 1 tsp Ginger chopped
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Coriander Powder
• 1 tsp Dry Fenugreek Leaves ( kasoori Methi )
• 1 tbsp Gram flour ( Besan ) roasted
• 1 Cup Tomatoe Puree

Instructions :

1. Cut the paneer in to cubes and in a mixing bowl combine paneer with salt, Red Chili powder, garam masala and haldi powder. Add water and give it a good stir. Do not break the paneer cubes. Once done set aside.

2. In a kadhai pour oil and then add the ghee, once the oil is hot add cumin, crushed cardamom, cinnamon, Bay leaf, cloves and green chilli. Roast all the spices for 1 minute.

3. Add the minced onions and cook them over medium flame until they are golden.

4. Half way through cooking the onions, add ginger and salt, cook them with the onions until it’s golden.

5. Next add Red Chili powder, Turmeric Powder, kasuri methi, garam masala, and Coriander Powder.

6. Finally add besan and give it a good stir. Cook everything over low flame for 2 minutes.

7. Add the tomato puree, give it a quick mix, and cook for 3-4 minute over low flame.

8. Cook everything until the masala leaves the sides of the pan.

9. In the meantime in a pan add ghee and then add the paneer, toss and warm the paneer.

10. After cooking the masala for about 6 minutes, add the warm paneer and pour water.

11. Gently stir the paneer and cover the pan and cook everything for 2 minutes over low flame. Paneer is ready.

12. Sprinkle some fresh coriander and serve the Dhaba Style Paneer Masala along with some hot butter naan Rice or kulcha.