How to Make Dhaba Style Paneer Butter Masala at Home?

How to Make Dhaba Style Paneer Butter Masala at Home? | Creamy, Spicy & Easy Indian Curry Recipe

DELICIOUS FOOD

Paneer Butter Masala 

Meta Description: This creamy, spicy, and fragrant Indian curry recipe will teach you how to prepare Dhaba Style Paneer Butter Masala at home. This simple paneer meal is great for lunch or dinner and goes well with rice or naan. For detailed directions and real flavor, click!

Do you miss the buttery, spicy, and creamy paneer dish served at roadside dhabas? You can have that famous flavor in your kitchen with our Dhaba Style Paneer Butter Masala! This dish, which is ideal for a hearty Indian lunch or dinner, is made with tender paneer cubes cooked in a rich tomato-cashew sauce and flavored with fragrant spices. Enjoy a restaurant-quality meal at home by serving it over jeera rice, naan, or roti.

The taste of this authentic North Indian dhaba-style paneer butter masala recipe is what will make you love it.

Made with basic ingredients from the cupboard, no heavy cream or artificial coloring.

Ideal for special occasions, dinner parties, and weekend meals

Flavorful, gluten-free, and vegetarian!

Items needed to make the gravy base:

One tablespoon oil and two tablespoons butter

One large onion, cut into slices

Three big tomatoes, chopped

Ten to twelve cashews

Two green chilies, if desired

1 tablespoon of garlic-ginger paste

Half a cup of water

To make the paneer curry, chop 200g of paneer into cubes.

One teaspoon of cumin seeds

One teaspoon of Kashmiri red chili powder (for color)

1/2 teaspoon of powdered turmeric

One teaspoon powdered coriander

Half a teaspoon garam masala

One teaspoon of crushed kasuri methi

Add salt to taste.

Half a cup of optional milk or cream

Garnish with fresh coriander.

Method 

• First make the tomato cashew sauce. Heat 1 teaspoon adulation and 1 teaspoon oil painting in a visage. Fry the onions until golden brown. Add the tomatoes, cashew nuts and green chillies. Shindig until the tomatoes are soft and the oil painting separates. Pour in half a mug of water, poach for 5 twinkles and let it cool. Set away after blending everything into a homogeneous paste. 
• In step two, toast the paneer add masala,add 1 teaspoon cumin Shindig until sweet after adding the garlic gusto paste. Pour the mixed gravy base into the visage. Add the red chillies, turmeric, swab and coriander greasepaint. After reducing the honey, let the gravy chef for 6 to 8 twinkles. Gently stir in the paneer cells. Let it cook for another five twinkles. Kasuri methi and garam masala complete the dish. 
• Add cream and Garnish with fresh coriander.

Serving Suggestions: Steamed basmati rice, butter naan, tandoori roti, or paratha go well with hot paneer butter masala. For the complete dhaba experience, do not forget to order a glass of masala chaas, onion rings, and lemon wedges!