Dhaba Style Paneer Masala

Ginger, Gravy, Preethi, Cinnamon, Cumin, Clove leaf, Cardamom, Clove bud



  • Paneer 200g
  • Oil for shallow frying as required


  • Oil 5 tbsp
  • Cumin oil 5 drops
  • Cardamom oil 5 drops
  • Cinnamon oil 5 drops
  • Clove bud oil 5 drops
  • Clove leaf oil 5 drops
  • Ginger oil 10 drops
  • Capsicum (cut into cubes) 1
  • Onions (cut into cubes) 2
  • Tomato (chopped) 3
  • Tomato ketchup 1 tbsp
  • Green chilli 2
  • Besan/Gram Flour 1 tbsp
  • Kashmiri Red Chilli Powder 1 tbsp
  • Coriander powder 1 tbsp
  • Turmeric powder ¼ tbsp
  • Kasoori Methi crushed 1 tsp
  • Water as needed
  • Salt as needed as needed


  • Shallow fry the paneer cubes until golden brown and set aside.
  • In a thick bottomed pan, Heat oil, add the chopped onions. Fry until the onions are golden brown. Add all spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder. Add the slit green chilli. Fry for a minute and then add besan/gram flour. Roast it on low flame until it is golden and fragrant for 2-3 mins.
  • Now add chopped tomatoes and cook until it turns mushy. Add tomato ketchup. Add a cup of water and continue to cook until the gravy turns thick and creamy. Add the chopped capsicum and the shallow fried paneer. Let it cook for another 3 minutes.
  • Add crushed kasoor methi and mix it well. Now add garam masala powder, clove bud oil, clove leaf oil, cinnamon oil, cardamom oil, ginger oil, cumin oil and mix well. Switch off the flame once oil oozes out from edges.
  • Serve hot with Roti / Phulka