DHABA STYLE PANEER MASALA
Total Time / Course / Cuisine / Servings
35 Mins Side Dish North Indian 3-4
Ingredients :
A. Besan/ gram flour- 1 TBsp
B. Paneer - 200 gm (medium sized cubes)
Salt - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Ghee - 1 TBsp
C. Refined oil - 2 TBsp
Ghee/butter - 1 1/2 Tbsp
Cumin seeds - 1 tsp
Cloves - 3-4
Cinnamon - 1
Dried red chilly - 2-3
Asafoetida - 1/2 tsp
Cardamom - 2
Bay leaf - 1
Onion - 3
Salt - 1/2 tsp
Crushed Ginger-garlic - 2 TBsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Tomato (puree) - 3
Curd - 3-4 tbsp
Green chillies slit - 3-4
Kasoori methi - 1 tsp
Instructions :
Dry roast besan:
1. In a hot pan, dry roast 1 TBsp of besan for 1-2 minutes.
Shallow fry paneer:
1. Marinate the paneer with salt ,red chilly powder, turmeric powder. Keep it aside for 5-10 minutes.
2. Shallow fry the marinate in ghee for 3 minutes or unless it does not turn golden brown. Keep it aside.
Masala:
1. In a hot kadai, add oil and ghee. Add the cumin seeds, clove, cinnamon, dried red chilly, Asafoetida, cardamom and bay leaf. Let it crackle. Fry them for 40 seconds.
2. Add chopped onions and fry them in medium heat for 4 minutes or until they turn light golden color.
3. Add 1/2 tsp salt
4. Add ginger garlic paste. Mix well.
5. Add Kashmiri red chilly powder, coriander powder, garam masala and the before prepared roasted besan. Cook on low heat for 2-3minutes.
6. Add pureed tomatoes. Mix well. Cover with a lid and cook on low-medium heat for 5-6 minutes.
7. Add little water and cook on low heat.
8. Add curd and mix well for a minute.
9. Add the slit green chillies and kasoori methi.
10. Add a tsp of water if required. (to get the right consistency of the gravy).
11. Masala base is ready.
12. Add the fried paneer and mix it well with the gravy. Mix it slowly to avoid breaking the tender paneer pieces.
13. Cover with a lid and cook for a couple of minutes.
DELICIOUS PANEER MASALA- DHABA STYLE IS READY.
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