Dhaba Style Chatpata Paneer

---

INGREDIENTS

FOR ONION TOMATO MASALA

4 TBSP OIL

5 NOS CHOPPED ONION

1 TSP SALT

4 TSP GINGER GARLIC PASTE

1 TSP HALDI

1 TSP DEGGI MIRCH POWDER

2 TSP CORIANDER POWDER

1 CUP YOGURT

4 NOS CHOPPED TOMATO

1 TSP GARAM MASALA POWDER

2 TSP KASOORI METHI SOAKED

1 CUP TOMATO PUREE

DHABA PANEER FINISHING

1 TSP OIL

1 NOS CAPSICUM DICES

4 NOS HALF CUT CHILLIES

1 TSP SALT

1 TSP CORIANDER POWDER

1 TSP GARAM MASALA POWDER

3 NOS ONIONS CUT INTO QUARTERS

1 TBSP BUTTER

250 GMS PANEER CUT INTO DICES

1 TBSP CORIANDER CHOPPED

1 TSP GARAM MASALA POWDER

Salt to taste

METHOD

FOR ONION TOMATO MASALA

HEAT OIL IN A PAN , ADD CHOPPED ONION AND COOK TILL GOLDEN BROWN

ADD SALT, THIS WILL COOK ONION FASTER

ADD GINGER GARLIC PASTE DISSOLVED IN WATER AND COOK BRIEFLY

ADD HALDI AND COOK FOR A WHILE, NOW ADD CHILI POWDER, CORIANDER POWDER ON A MEDIUM FLAME FOR 4 MINUTES

REDUCE THE FLAME AND ADD WHIPPED THICK YOGURT AND STIR CONTINUOUSLY TILL OIL SEPARATES FROM THE PAN

ADD CHOPPED TOMATO AND COOK FURTHER

ADD GARAM MASALA POWDER AND TOMATO PUREE AND COOK TILL OIL FLOATS ON TOP

ADD LITTLE WATER TO ACHIEVE GRAVY LIKE CONSISTENCY

SOAK KASOORI METHI FOR FURTHER USE

FINISHING OF DHABA PANEER

HEAT OIL IN A PAN AND ADD CAPSICUM DICES

ADD SLIT CHILLIES AS WELL AND TOSS IT ON HIGH FLAME

REDUCE THE FLAME ADD SALT, CORIANDER POWDER, GARAM MASALA POWDER AND COOK FURTHER

ADD DICED ONION AND CONTINUE COOKING ON HIGH FLAME

ADD A BLOB OF BUTTER, THIS WILL IMPART SMOKINESS TO THE DISH

ADD 2 LADLES OF PREPARED GRAVY

ADD SOAKED KASOORI METHI AND PANEER

GENTLY TOSS EVERYTHING TOGETHER

ADD SALT, GARAM MASALA AND AND CHOPPED CORIANDER

TRANSFER THE PANEER  IN SERVING DISH

GARNISH IT WITH CORIANDER SPRIGS AND ENJOY THIS WITH YOUR FAVORITE INDIAN BREADS OR RICE.