Dhaba Style Paneer Sabji | Paneer Masala
Dhaba Style Paneer Sabji | Paneer Masala is a unique way of preparing the favorite paneer sabji. The addition of roasted besan adds a magic touch to the sabji.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Cooking tools:
- Spice grinder
- Blender
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- Paneer/Cottage Cheese - 1 cup cubed
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1/2 tablespoon
- Salt - as required
- Ghee - 1 to 1(1/2) tablespoon for frying the paneer
- Bay leaf/Tej patta - 1
- Whole dry red chili/ sukhi lal mirch - 2
- Cardamom/Elaichi - 2
- Clove/Laung - 1
- Cinnamon/Dalchini - 1
- Cumin seeds/Jeera - 1 teaspoon
- Coriander seeds/Sabut dhaniya - 1 teaspoon
- Ghee - 2 tablespoons
- Oil - 1 tablespoon
- Cumin seeds - 1 teaspoon
- Asafoetida/Hing - a pinch
- Onion - 1, finely chopped and sliced as required
- Roasted besan/gram flour - 1 tablespoon (roast it on a slow flame for 2 to 3 minutes)
- Red chili powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Curd (room temperature) - 1 bowl
- Tomato - 3, large-sized, chopped
- Green chili - 1, small
- Ginger - 1/2 inch piece, grated
- Garlic - 1/2 teaspoon
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