Paneer Bhuna Masala Recipe | Dhaba Style Paneer Masala Curry with detailed photo and video recipe. An interesting and tasty curry sabzi recipe prepared with fried paneer in a creamy rich tomato onion sauce. It is a popular North Indian Punjabi curry, typically made and served in Dhaba restaurants or street food joints. It tastes amazingly good with a range of Indian flatbreads like roti, and garlic naan, but also a great choice with flavored rice.
Paneer Bhuna Masala Recipe | Dhaba Style Paneer Masala Curry with step-by-step photo and video recipe. Dhaba-style paneer curries are a popular choice across India. It is typically rich, creamy, and loaded with basic and premium ingredients for various purposes like lunch and dinner. One such hugely popular Punjabi dhaba cuisine paneer curry is paneer bhuna masala known for its earthly flavours and premium taste.
I have posted quite a few dhaba-style curries and recipes on my blog. But this recipe for paneer bhuna masala is unique innovative interesting. Typically, dhaba-style curries are made with either sour curd/yogurt or with besan. However, this curry is made with just onion and tomato gravy paste. Yet it is different from traditional curries. Particularly the frying of the ingredients and spices makes it special and unique. In other words, bhuna means to fry in Hindi. Hence the name of this sabzi i.e. paneer fry masala curry. Do try this way of paneer curry and I am certain you would love it for lunch and dinner.
Furthermore, some more related and additional tips, suggestions, and variations to the paneer bhuna masala recipe. Firstly, it is highly recommended to use homemade moist paneer for better results. If you are using store-bought ensure it is soft, moist, and does not expire soon. Secondly, if you are using sour tomatoes, you may need to add a small amount of sugar to suppress the sourness. You may also add cream to negate the sour taste. Lastly, the same masala gravy can also be repurposed to other vegetables. You may use other veggies like mushrooms, potatoes, or even a combination of all the above vegetables.
Finally, I request you to check my other related Paneer Recipes Collection with this post on Paneer Bhuna Masala. It mainly includes my other related recipes like Matar Pulao Recipe in Cooker, Paneer Paratha Recipe – Tips & Tricks, Amritsari Paneer Bhurji Recipe, Matar Paneer Recipe, Paneer Fried Rice Recipe with Secret Sauce – Street Style, Palak Paneer Recipe, Paneer Butter Masala Recipe, Kadai Paneer Recipe, Besan Chilla Recipe, Bread Tikki Recipe. In addition, do visit my other related recipe categories like,
Video Recipe
Recipe Card for Paneer Bhuna Masala
Paneer Bhuna Masala Recipe | Dhaba Style Paneer Masala Curry
Ingredients
- 2 tbsp oil
- 2 tbsp ghee
- 1 tsp cumin
- 1 bay leaf
- 3 pods cardamom
- ½ tsp cloves
- 2 onion, finely chopped
- 1 tbsp ginger garlic paste
- ½ tsp turmeric
- ¾ tbsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp salt
- 2 tomato, grated
- ½ tsp curd
- hot water
for sauting paneer:
- 1 tbsp ghee
- ½ capsicum, cubed
- ½ onion, cubed
- 25 cubes paneer, cubed
- ¼ tsp turmeric
- ½ tsp chilli powder
- ½ tsp garam masala
- ½ tsp salt
- 2 tbsp kasuri methi, crushed
- 2 tbsp coriander, chopped
Instructions
- Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee and add spices. (I have added 1 tsp cumin, 1 bay leaf, 3 pods cardamom and ½ tsp cloves)
- Saute on low flame until the spices turn aromatic.
- Add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turn golden brown.
- Keeping the flame on low, add ½ tsp turmeric, ¾ tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Also, add 2 tomato and saute well.
- Saute until oil separates from sides.
- Further, add ½ tsp curd and saute until the oil separates from the sides.
- Now add ¼ hot water in 3 batches and cook until the oil separates. This helps masala to cook well.
- Further in a pan, heat 1 tbsp ghee. Add ½ capsicum, ½ onion and stir fry on high flame.
- Add in 25 cubes paneer, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- Stir fry until the spices are well coated with the paneer.
- Transfer the masala paneer over the curry.
- Mix gently making sure everything is well combined.
- Cover and simmer for 5 minutes or until the flavours are well absorbed.
- Now add 2 tbsp kasuri methi, 2 tbsp coriander and mix well.
- Finally, enjoy paneer bhuna masala recipe with roti.
Nutrition
How to make Paneer Bhuna Masala with step-by-step photos
- Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee and add spices. (I have added 1 tsp cumin, 1 bay leaf, 3 pods cardamom and ½ tsp cloves)
- Saute on low flame until the spices turn aromatic.
- Add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turn golden brown.
- Keeping the flame on low, add ½ tsp turmeric, ¾ tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Also, add 2 tomato and saute well.
- Saute until oil separates from sides.
- Further, add ½ tsp curd and saute until the oil separates from the sides.
- Now add ¼ hot water in 3 batches and cook until the oil separates. This helps masala to cook well.
- Further in a pan, heat 1 tbsp ghee. Add ½ capsicum, ½ onion and stir fry on high flame.
- Add in 25 cubes paneer, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- Stir fry until the spices are well coated with the paneer.
- Transfer the masala paneer over the curry.
- Mix gently making sure everything is well combined.
- Cover and simmer for 5 minutes or until the flavours are well absorbed.
- Now add 2 tbsp kasuri methi, 2 tbsp coriander and mix well.
- Finally, enjoy paneer bhuna masala recipe with roti.
Notes
- Firstly, roast the masala well to get rich flavour in curry.
- Also, the entire sabzi can be prepared with just ghee to make dhaba style.
- Additionally, roasting panner gives a good taste to the paneer.
- Finally, Paneer Bhuna Masala Recipe tastes great when served with roti.