Dhaba-style paneer curry Gravy-based recipes have always been a popular choice. These curries are especially popular when prepared in a dhaba kitchen. They have a rich, creamy flavor. The dhaba style doesn’t offer fancy curries, but simple paneer masala recipes are ready in thick creamy curd. This makes it delicious and mouthwatering. I have shared many paneer gravy recipes, but I keep getting emails asking for new, exotic ways to make paneer curry. I keep getting complaints that my curries are all very similar, with few changes. Although there are no significant differences, dhaba-style cooking has always been distinctive. The way ingredients are prepared and cooked is different depending on the dhaba. Yoghurt, for example, is a popular ingredient in dhaba cooking. It is added to curries to give them that extra creaminess, thickness, and tanginess. Some people add chickpea flour to curd or besan, which would lower spice heat, so I skipped this step. I have also added the kadai masala, adding a zing to the gravy.

I want to offer some suggestions, tips, and variations for the dhaba-style paneer curry. First, the masala gravy (or the curry base) is versatile and can be used for any vegetable mix or meat. You can add a variety of vegetables to make the sauce more interesting. Secondly, kadai masala should be used to spice up the dish and is not required. You can make this paneer curry with only garam masala and chili powder. The dhaba cooking style is generous with the oil and ghee used to make the curry base. To get the authentic flavor and texture of dhaba, you must not compromise.

Finally, please visit my paneer recipe collection with this paneer masala dish. It mainly includes my other related recipes like paneer butter masala, kadai paneer, paneer tikka frankie, suji roll, homemade paneer – 2 ways, bread paneer pakora, matar paneer, paneer ki sabzi, paneer toast, paneer burger. I would also like to highlight other related recipes.


  • 2 tsp coriander seeds
  • ▢ One teaspoon cumin
  • ▢ 1/4 teaspoon pepper
  • ▢ Three cloves
  • ▢ Two pods cardamom
  • ▢ Cinnamon 1/2 inch
  • ▢ 1/2 tsp fennel / saunf

For marination:

  • ▢ 20 cubes paneer
  • ▢ 1/2 teaspoon chili powder
  • ▢ 1/4 tsp turmeric
  • ▢ 1/4 teaspoon garam masala
  • ▢ 1 tsp ginger garlic paste
  • ▢ 1/4 teaspoon salt
  • ▢ One tablespoon of Ghee/clarified butter


  • ▢ 2 Tbsp Ghee/clarified butter
  • ▢ 2 Tbsp olive oil
  • ▢ One bay leaf
  • ▢ Two pods cardamom
  • ▢ 1-inch cinnamon
  • ▢ Two cloves
  • ▢ One teaspoon cumin
  • ▢ One onion (finely chopped).
  • ▢ 1 tsp ginger garlic paste
  • ▢ 1/4 tsp turmeric
  • ▢ 1 tsp chili powder
  • ▢ 1/4 teaspoon salt
  • ▢ Two tomatoes (finely chopped).
  • ▢ 1/2 cup curd (whisked).
  • ▢ 1/2 cup water
  • ▢ 1 tsp kasuri methi (crushed)
  • ▢ 1/4 teaspoon garam masala
  • ▢ 2 tbsp finely chopped coriander


How to fry and marinate paneer

    • First, take 20 cubes of paneer in a large bowl.
    • Also, add 1/2 teaspoon chili powder, 1/4 cup turmeric, 1/4 cup garam masala, and 1/4 cup salt.
    • Mix well and let marinate for at least 30 minutes.
    • Now heat 1 tbsp of ghee, and marinate paneer.
    • Fry for about a minute, ensuring all sides are well cooked. Keep aside.

How to make dhaba spice powder

    • First, heat two tablespoons of coriander seeds, one teaspoon of cumin, 1/4 cup of pepper, three cloves, and two cardamom pods. Next, add 1/2 inch cinnamon, 1/2 tsp fennel, and 2 tsp coriander.
    • Dry roast the spices on a low flame until they become aromatic.
    • Allow cooling completely before pulverizing into a fine powder. Keep aside.

How to make dhaba-style paneer masala curry

    • First, heat 2 tbsp of ghee in a large saucepan.
    • Add one bay leaf, two pods of cardamom, and 1 inch of cinnamon to the mixture.
    • Sauté until aromatic spices are formed
    • Now add one onion and one teaspoon of ginger garlic paste. Sauté until the onions turn golden brown.
    • Keep the flame at low heat and add 1/4 tsp turmeric, 1/2 tsp chili powder, and 3/4 tsp salt.
    • Sauté on low heat until spices become aromatic.
    • Now add two tomatoes and saute until tomatoes become soft and mushy.
    • Further, add 1/2 cup curd to the saucepan while keeping the flame low.
    • Continue stirring until the curd is well combined, and the oil separates from the mixture.
    • Add 1/2 cup water, or adjust the consistency as needed.
    • Now add the fried paneer to the bowl and mix it well.
    • Cover and let simmer for five minutes or until all the flavors are absorbed.
    • Add 1/4 tsp garam masala, 1 tsp Kasuri Methi and 2 tbsp Coriander. Mix well.
    • Enjoy paneer masala recipe dhaba-style with roti or naan and phulka.