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Paneer Masala recipe

Paneer Masala recipe | Dhaba style Paneer Masala

Santosh Allada
Learn how to make Dhaba style Paneer Masala at home with everyday ingredients.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Main Course, Side Dish
Cuisine Indian, North Indian
Servings 3 people


  • 100 gms Paneer homemade or store bought
  • 2 tpsn Oil
  • 1 tbspn Ghee Clarified butter
  • 2 medium Bay leaf Tej Patta
  • 1 inch Cinnamon stick Dalchini
  • 2-3 Cloves Lavang
  • 2 Green Cardamom Hari Elaichi
  • 1/2 Cumin seeds Jeera
  • 2 medium Onions finely chopped
  • 1 tbspn Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Kashmiri red chili powder
  • 2 tsp Coriander powder
  • 1/2 tsp Kitchen King masala any brand
  • 1 tbspn Gram flour Besan
  • 3 medium Tomatoes puree
  • 2 tbspn Curd fresh
  • 1 tsp Kasuri methi
  • 1/2 tsp Garam masala
  • 1 tbspn Butter
  • Salt to taste


  • Heat oil and ghee in a pan or kadhai.
  • When hot add the whole spices, bay leaf, cinnamon stick, cloves, green cardamom, and cumin seeds. Fry them for a few seconds.
  • Add finely chopped onions. On medium flame fry till they turn light brown color.
  • Add ginger-garlic paste and fry till the raw smell goes away.
  • Turn the flame to low and add red chili powder, kashmiri red chili powder, coriander powder, kitchen king masala, besan, and salt. Fry for a min or two till aromatic.
  • Now add tomato puree. On medium flame fry till water evaporated and oil separates on the sides.
  • Again, turn the flame to low and add whisked curd. Stir continuously till oil separates.
  • Now add water. Mix well and let it come to a boil.
  • Add paneer pieces and mix well.
  • Cover the pan and simmer on low flame for 5 minutes.
  • Check for salt and add more if required.
  • Add butter, garam masala, a pinch of sugar and kasuri methi (crush between palms). Give a good mix. Simmer again for 2 minutes
  • Garnish with coriander leaves. Serve hot with rotis or naan.


Customize the spices as per your taste preference.
Use red tomatoes for vibrant color. Can also use store-bought tomato puree.
You can add green chilies to make the dish spicier.
You can discard the whole spices after the dish is ready.