Skip to main content
Paneer Masala Recipe – Dhaba Style

Time and servings

Nutrition

Per servings.

​
About

Paneer Masala Dhaba Style is a down-to-earth curry that packs bold taste with no fuss. People make it using simple stuff – yoghurt, onion, tomato, and common spices. Yoghurt thickens the sauce naturally but keeps it light on the stomach. Mix the spices into the liquid, then stick each paneer bit neatly onto it. You’ll spot this one on most roadside eateries since big flavour comes without hard work. The gravy goes great with roti, and also works with chapati or paratha, as well as with flavoured rice such as jeera rice or matar pulao. Fits just right for fast lunches or midnight dhaba cravings. The smell of toasted spices brings a cosy feel to each mouthful. Paneer soaks up taste without turning tough during cooking. All together, this meal feels like real roadside dhaba warmth. This curry works well since it’s basic but full of flavour. People make it fast – around 15 minutes – so it fits tight schedules. Instead of heavy sauces, it uses curd, keeping things mild and flexible at the table. You can serve it with pav, naan, or plain rice without hassle. Because it’s so adaptable, it shows up at regular dinners or festive ones alike. Since the sauce is smooth, it blends right into rice or clings nicely to bread. Mild spices mean everyone can enjoy it, no matter their age. This meal highlights paneer’s true flavour with simple ingredients from the kitchen. People who adore paneer pick this when they crave something cosy but tasty. You’ll find dhabas making it nonstop – it’s fast, works every time, and fills bellies. Across India’s roadside stops, few paneer dishes are more popular than this one. Fun Fact:
Many dhabas add a spoon of chai masala to their paneer gravy, claiming it gives the dish a secret depth of flavour.

​
Ingredients

​
for dhaba masala:

  • 2 tsp coriander seeds
  • 1 tsp cumin
  • ¼ tsp pepper
  • 3 cloves
  • 2 pods cardamom
  • ½ inch cinnamon
  • ½ tsp fennel / saunf

​
for marination:

  • 20 cubes paneer
  • ½ tsp chilli powder
  • ¼ tsp turmeric
  • ¼ tsp garam masala
  • 1 tsp ginger garlic paste
  • ¼ tsp salt
  • 1 tbsp ghee / clarified butter

​
for curry:

  • 2 tbsp ghee / clarified butter
  • 2 tbsp oil
  • 1 bay leaf
  • 2 pods cardamom
  • 1 inch cinnamon
  • 2 cloves
  • 1 tsp cumin
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • ¾ tsp salt
  • 2 tomato (finely chopped)
  • ½ cup curd (whisked)
  • ½ cup water
  • 1 tsp kasuri methi (crushed)
  • ¼ tsp garam masala
  • 2 tbsp coriander (finely chopped)

​
Instructions

​
how to marinate and fry the paneer:

  1. firstly, in a large bowl take 20 cubes paneer.
  2. also add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste, ¼ tsp salt.
  3. mix well and marinate for 30 minutes.
  4. now heat 1 tbsp ghee and marinated paneer.
  5. fry for a minute making sure all the sides are cooked well. keep aside.

​
how to make dhaba style spice powder:

  1. firstly, in a heavy-bottomed pan take 2 tsp coriander seeds, 1 tsp cumin, ¼ tsp pepper, 3 cloves, 2 pods cardamom, ½ inch cinnamon and ½ tsp fennel.
  2. dry roast on low flame until the spices turn aromatic.
  3. cool completely, and blend to a fine powder. keep aside.

​
how to make dhaba style paneer masala curry:

  1. firstly, in a large kadai heat 2 tbsp ghee and 2 tbsp oil.
  2. add 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 2 cloves and 1 tsp cumin.
  3. saute until the spices turn aromatic.
  4. now add 1 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
  5. further keeping the flame on low, add the prepared spice powder, ¼ tsp turmeric, 1 tsp chilli powder and ¾ tsp salt.
  6. saute on low flame until the spices turn aromatic.
  7. now add 2 tomato and saute until tomatoes turn soft and mushy.
  8. further, keeping the flame on low add ½ cup curd.
  9. stir continuously until the curd is combined well and oil separates out from the mixture.
  10. add ½ cup water or as required adjusting the consistency.
  11. now add fried paneer and mix well.
  12. cover and simmer for 5 minutes or until the flavours are absorbed well.
  13. add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
  14. finally, enjoy paneer masala recipe dhaba style with roti, naan or phulka.

​
Step-by-step

1
firstly, in a large kadai heat 2 tbsp ghee and 2 tbsp oil.
2
Add 1 bay leaf, 2 pods of cardamom, 1 inch of cinnamon, 2 cloves and 1 tsp of cumin.
3
saute until the spices turn aromatic.
4
now add 1 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
5
further keeping the flame on low, add the prepared spice powder, ¼ tsp turmeric, 1 tsp chilli powder and ¾ tsp salt.
6
saute on low flame until the spices turn aromatic.
7
now add 2 tomato and saute until tomatoes turn soft and mushy.
8
further, keeping the flame on low add ½ cup curd.
9
stir continuously until the curd is combined well and oil separates out from the mixture.
10
add ½ cup water or as required adjusting the consistency.
11
now add fried paneer and mix well.
12
Cover and simmer for 5 minutes or until the flavours are absorbed well.
13
Add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
14
Finally, enjoy paneer masala recipe dhaba style with roti, naan or phulka.dhaba style paneer curry

​
Marinate and fry the paneer

  1. Firstly, in a large bowl, take 20 cubes of paneer.
  2. also add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste, ¼ tsp salt.
  3. Mix well and marinate for 30 minutes.
  4. now heat 1 tbsp ghee and marinated paneer.
  5. fry for a minute making sure all the sides are cooked well. keep aside.

​
Spice Powder

  1. firstly, in a heavy-bottomed pan take 2 tsp coriander seeds, 1 tsp cumin, ¼ tsp pepper, 3 cloves, 2 pods cardamom, ½ inch cinnamon and ½ tsp fennel.
  2. Dry roast on a low flame until the spices turn aromatic.
  3. cool completely, and blend to a fine powder. keep aside.

​
Video

​
Tips

The classic Multipurpose Paneer Masala Recipe, Dhaba Style, is a quick-to-make, tasty yoghurt-based paneer dish. With its rich creaminess, bold spice scent, this dish goes great alongside roti or pulao – sometimes even with pav.
  1. Whisk: Beat the curd until smooth. This prevents splitting and gives the gravy a creamy texture.
  2. Roast Spices: Fry cumin, chilli, and ginger garlic until aromatic. Proper sautéing builds a strong dhaba-style base.
  3. Adding Paneer: Mix paneer cubes after thickening the gravy. Gentle mixing keeps the paneer soft and intact.
  4. Simmer: Cook the gravy on a low flame for a few minutes. Slow simmering helps spices blend into the curd base.
  5. Toppings: Add chopped coriander before serving. This adds freshness and a classic dhaba flavour to the curry.

​
FAQ

Whisk the curd until smooth and add it to a low flame. Stir continuously until the gravy thickens.
Add paneer towards the end of cooking. Simmer gently for a minute to let the flavours absorb.
Yes, add a small spoonful of cream at the end. Mix lightly to maintain the texture.
Pair it with roti, naan, jeera rice, or matar pulao. It also works well with pav for a quick meal.
Simmer longer on low flame. Add a little more gram flour slurry, if needed, and cook until thick.

​
Notes

  • First, make sure not to burn the spices; roast on a low flame.
  • Also, adding ghee will enhance the curry’s flavour.
  • Additionally, you can also add cream or cashew paste to make the curry rich.
  • Finally, paneer masala recipe dhaba style tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-masala-recipe-dhaba-style/