DHABA STYLE PANEER MASALA
Ingredients
300 grams cottage cheese (paneer), cut into 1 inch cubes
Salt to taste
2 tsps Kashmiri red chilli powder
1 tsp turmeric powder
A pinch of carom seeds
2½ tbsps oil
1 tsp cumin seeds
1 inch cinnamon stick
1 bay leaf
1 dried red chilli
2 green cardamoms
½ cup grated onion
1 tbsp ginger-garlic paste
2-3 green chillies, slit
1 cup fresh tomato puree
½ tbsp Tata Sampann Paneer Masala
1½ tbsps roasted gram flour
½ tsp dried fenugreek leaves powder (kasuri methi) + for garnish
1 tbsp freshly chopped coriander leaves
3-4 light green chillies, slit
Naan to serve
Method
1. In a large bowl, add paneer, sprinkle salt, 1 tsp Kashmiri red chilli powder, ¼ tsp turmeric powder, and a pinch of carom seeds. Toss well.
2. Add a few drops of water and lightly toss. Set aside to marinate for 5 minutes.
3. Heat 1 tbsp oil, add cumin seeds, cinnamon stick, bay leaf, dried red chilli, green cardamoms, and sauté till fragrant.
4. Add onions and a little salt. Sauté till they turn lightly golden brown.
5. Add ginger-garlic paste, green chillies and sauté well. Cook for 1-2 minutes.
6. Adjust salt, remaining Kashmiri red chilli powder, remaining turmeric powder, and add a little water and mix well. Cook for 1 minute.
7. Add fresh tomato puree and mix well. Add Tata Sampann Paneer Masala and mix till well combined. Cover and cook till the oil separates.
8. Add roasted gram flour and mix for 1 minute. Add sufficient water and mix well. Cover and cook for 8-10 minutes, stirring occasionally.
9. Meanwhile, heat remaining oil in a non-stick shallow pan, add the paneer pieces and shallow fry till lightly golden brown on all sides.
10. Transfer the paneer pieces into the gravy along with the oil. Sprinkle a little kasuri methi powder, chopped coriander and light green chillies and lightly mix.
11. Cover and cook for 5 minutes. Take it off the heat.
12. Garnish with kasuri methi powder, chopped coriander and light green chillies. Serve hot with naan.
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