Description

Ingredients

For the Paneer Marination:

• 200g paneer (cut into cubes)

• 2 tbsp curd (yogurt)

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp garam masala

• ½ tsp ginger-garlic paste

• Salt to taste

• 1 tsp lemon juice

• 1 tbsp oil (for shallow frying)

For the Gravy:

• 2 tbsp oil or ghee

• 1 medium onion (finely chopped)

• 1 tsp ginger-garlic paste

• 1 large tomato (pureed)

• 1 green chili (slit)

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala

• ¼ cup fresh cream

• Salt to taste

• ½ tsp kasuri methi (crushed)

• 1 tbsp chopped coriander leaves

• Charcoal piece (for smoke effect)

Instructions

1. Marinating & Cooking Paneer

1. In a bowl, mix curd, spices, ginger-garlic paste, salt, and lemon juice.

2. Add paneer cubes, coat well, and let it marinate for 15 minutes.

3. Heat 1 tbsp oil in a pan and shallow-fry the paneer until golden brown. Set aside.

2. Preparing the Dhaba-Style Gravy

1. Heat 2 tbsp oil/ghee in a pan, add chopped onions, and sauté until golden brown.

2. Add ginger-garlic paste and cook until raw smell disappears.

3. Stir in tomato puree, green chili, and spices (turmeric, red chili, coriander, cumin, and salt). Cook until oil separates.

4. Pour in fresh cream and mix well for a creamy consistency.

5. Add fried paneer cubes and cook for 2 minutes.

3. Smoky Flavor (Dhungar Method)

1. Heat a small piece of charcoal until red-hot.

2. Place it in a small bowl inside the pan and add a few drops of ghee.

3. Cover immediately and let it infuse for 2 minutes.

4. Remove the charcoal bowl and stir in kasuri methi and chopped coriander.

4. Serving

1. Serve hot with naan, tandoori roti, or jeera rice.

2. Enjoy this restaurant-style smoky paneer masala at home!