शाही पनीर मसाला ढाबे वाला सही तरीका

Ingredients

• 2 tablespoons Vegetable Oil (for roasting spices)
• 1 tablespoon Whole Garam Masala Mix (mix of 2 small cardamoms, 2 large cardamoms, 2 cloves, 1 bay leaf, 1 tsp cumin seeds)
• 1 tablespoon Fresh Ginger (peeled and finely chopped)
• 1 tablespoon Green Chili (finely chopped; deseed for milder heat)
• 2 tablespoons Besan (Gram Flour) (roasted until golden)
• 2 tablespoons Milk Powder (full‑fat milk powder; can substitute with khoya or barfi pieces)
• 1 teaspoon Kashmiri Red Chili Powder (for color, mild heat)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Roasted Cumin Powder
• 0.5 teaspoon Dry Ginger Powder (Saunth)
• 0.5 teaspoon Mixed Masala (Kitchen King + Garam Masala)
• 0.5 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 3 tablespoons Poppy Seeds (soaked overnight, then blended into a paste)
• 1 tablespoon Watermelon Seeds (soaked overnight, blended with poppy seeds; optional)
• 1 cup Water (hot water for quick cooking)
• 0.5 cup Tomato Puree (homemade or canned)
• 1 teaspoon Sugar (optional, balances acidity)
• 350 grams Paneer (firm paneer, cut into 1‑inch cubes; if using store‑packaged paneer, boil 5 min before adding)
• 0.5 cup Milk (adjusts gravy consistency; use full‑fat milk)
• 3 tablespoons Ghee (for final tempering)
• 1 handful Fresh Coriander Leaves (roughly chopped for garnish)

Instructions

1. Prepare Whole Spices and Seed Paste (overnight)

   Soak poppy seeds and watermelon seeds in water overnight. In the morning, drain and blend with a little water to a smooth paste. Measure out the whole garam masala mix.

   Time: PT5M

2. Roast Whole Spices

   Heat 2 tbsp oil in a large skillet over medium heat. Add the whole garam masala mix and sauté for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Add Ginger and Green Chili

   Stir in the chopped ginger and green chili. Sauté for 1 minute, stirring continuously.

   Time: PT1M

   Temperature: Medium heat

4. Roast Besan

   Add 2 tbsp besan to the pan and roast for 1 minute, stirring constantly, until it turns light golden.

   Time: PT1M

   Temperature: Medium heat

5. Incorporate Milk Powder

   Mix in 2 tbsp milk powder, stirring quickly to avoid lumps.

   Time: PT30S

   Temperature: Medium heat

6. Add Ground Spices and Kasuri Methi

   Add Kashmiri red chili powder, turmeric, roasted cumin powder, dry ginger powder, mixed masala, salt, and crushed kasuri methi. Roast the mixture for 2 minutes, stirring continuously.

   Time: PT2M

   Temperature: Medium heat

7. Blend Seed Paste into Gravy

   Stir in the prepared poppy‑seed and watermelon‑seed paste. Cook for 1 minute to combine.

   Time: PT1M

   Temperature: Medium heat

8. Cook Tomato Puree

   Add ½ cup tomato puree, increase the heat to high, and cook for about 15 minutes, stirring occasionally, until the oil separates from the masala.

   Time: PT15M

   Temperature: High heat

9. Add Water and Simmer

   Pour in 1 cup hot water, bring the gravy to a rolling boil, then reduce to a gentle simmer for 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

10. Balance Sweetness

    Stir in 1 tsp sugar (optional) and adjust salt if needed. Cook for another 1 minute.

    Time: PT1M

    Temperature: Medium heat

11. Add Paneer and Milk

    Gently add the cubed paneer and ½ cup milk. Simmer for 5 minutes, allowing the paneer to absorb the flavors without breaking.

    Time: PT5M

    Temperature: Medium heat

12. Finish with Ghee and Garnish

    Stir in 3 tbsp ghee, a pinch of crushed kasuri methi, a pinch of Kashmiri red chili powder, and the chopped coriander leaves. Cook for 2 more minutes, then turn off the heat.

    Time: PT2M

    Temperature: Low heat

13. Serve

    Transfer the paneer gravy to a serving bowl and enjoy hot with roti, naan, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g