How to make Dhaba-style Paneer Butter Masala at home

When it comes to eating vegetarian meals at dhaba, Paneer Butter Masala is one of the most preferred dish, which is rich, creamy, and bursting with bold flavours. It goes well with tandoori roti, naan and even rice. It is a North Indian favourite known for its smoky aroma and indulgent texture. Here’s how you can recreate that authentic roadside magic in your home kitchen.

250g paneer, 3 large tomatoes, 1 onion, 10-12 cashews, 2 tbsp butter, 1 tbsp oil, 1 tsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp Kashmiri chilli powder, 1 tsp coriander powder, ½ tsp turmeric, 1 tsp garam masala, 1 tsp kasuri methi, 2 tbsp fresh cream, salt to taste, and 2 tbsp coriander leaves

To begin with, heat a little oil and sauté onions until soft.

Also, cook tomatoes and cashews, until they turn mushy. Let them cool and then blend into a smooth paste.

In the same pan, heat butter and oil. Add ginger-garlic paste and sauté until fragrant.

Now, pour in the prepared puree and cook on medium heat until the oil starts to separate.

Next, gently add the paneer cubes and mix so they’re coated with the gravy. Add a little warm water, if required.

Next, gently add the paneer cubes and mix so they’re coated with the gravy. Add a little warm water, if required.

Top it with fresh cream, garam masala, and crushed kasuri methi. Simmer for 2–3 minutes. Also, add a tempering of oil and red chilli powder.

Your Dhaba-style Paneer Butter Masala is ready. Enjoy with roti, naan, or jeera rice.

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