
Dhaba Style Chatpata Paneer Recipe

30 mins

2-3 people

20 mins
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.