Dhaba Style Paneer Masala

Dhaba is the name given to roadside restaurants in India. They are situated on highways and generally serve local cuisine, and also serve as truck stops. Since many Indian truck drivers are of Punjabi descent, and Punjabi food and music is quite popular throughout India, the word Dhaba has come to represent any restaurant that serves Punjabi food, especially the heavily spiced and fried Punjabi fare preferred by many truck drivers.

I have not visited Dhabas in North Indian, but in Chennai, we can see some Dhabas located on the highway. (If I’m not  wrong, can tell as Dhaba themed restaurants) Dhaba onions are the best to start any meal. Fast cooking with fewer ingredients but amazing taste. This post will carry most famous Dhaba recipe - Paneer Masala 

Paneer masala, cooked in Dhaba style is simple recipe goes well with roti, paratha or any Indian bread, Ghee rice, Jeera rice or fried rice. I tried this recipe with Roomali Roti. This is a thick gravy, so when you are having any roti can stuff in an enormous amount of the masala in the roti pieces. This is damn delicious.  

For Roomali Roti:  

All purpose flour, salt and milk (warm milk) mixed together into a dough. Keep it aside for atlas 20 minutes. Make the dough into thin roti and try to stretch as much as possible. Take a Kadai or Tawa, reverse the Kadai or Tawa. Place the rolled roti and cook on both sides till brown spots appear. 

Ingredients : 

• Chopped onion - 1 no
• Chopped tomato - 1 no 
• Ginger Garlic paste - 2 tsp 
• Green Chilly - 2 nos 
• Paneer Cubes - 1 cup 
• Bay Leaf - 2 nos 
• Star anise - 2 nos 
• Green Cardamom - 1 no 
• Cloves - 2 nos 
• Turmeric powder - 1/2 tsp 
• Chilli Powder - 1 tsp 
• Coriander Powder - 2 tsp 
• Cumin Powder - 1/2 tsp 
• Garam masala powder - 1/4 tsp 
• Salt for taste 
• Butter / Ghee - 2 tsp 
• Kasturi Methi - a pinch  
• Sugar - 1/4 tsp 

For Paneer Masala: 

1. Pan fry Paneer cubes in 1 tsp of butter and keep aside 
2. In the same pan, add remaining butter 
   
   
   
3. Add green cardamom, star anise, bay leaf and cloves 
4. Add green chilly and chopped onions. 
   
5. Fry onions till soft and add ginger garlic paste 
6. Add chopped tomato and cook till soft 
7. Add turmeric powder, coriander and cumin powder, chilly powder, garam masala and salt for taste 
   
8. Add water required for the masala and bring it to boil 
9. Once the masala starts to boil, add fried paneer. (If you like to add fresh paneer also can add) 
10. Crush dry Kasturi methi leaves and add to the masala
    
11. Just before you remove from heat, add sugar and gentle stir the masala  

Don't add more water to the masala. This need to me a thick masala recipe. Cumin powder will bring a different taste for this recipe. Serve hot with rotis