In the frame is “The Punjabi Platter” We have dhaba style paneer masala, dal makhni, rice and paratha. Weekends call for some good food! Sharing my recipe for dhaba style paneer masala from the platter. As this is a dhaba style recipe it does not have cream or cashews but it gets all the rustic flavors from the spices! All paneer lovers don’t forget to try this recipe!
Heat oil, add bay leaf and cloves, then add onions, sauté till cooked completely.
Add besan, ginger garlic paste and all the spices and salt, sauté for 30 seconds to a minute.
Then add tomatoes cook until oil starts to separate. This would take around 10 to 12 minutes.
Lastly add paneer, half cup water, cover and cook for 5-7 minutes.
Serve with paratha or rice!
1. Adding besan will ensure gravy is thick and water does not separated once cooked.
