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Dhaba Style Paneer Butter Masala

Swapna Sunil
15 minutes
Prep Time
50 minutes
Cook Time
6 People
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ABOUT Dhaba Style Paneer Butter Masala RECIPE

I always prefer dhabha style cooking might be for their rustic charm or for their earthy flavors. Paneer butter masala is one of famous delicacies of North Indian cuisine. Dhaba style paneer masala definitely stands out in comparison to its regular counterpart. This is due to the addition of roasted papad, kasoori methi and crushed coriander seeds in this Dhaba Style Paneer Butter Masala. All in all, it is a win-win side dish recipe for a get together or at lunch time for any occasion.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Simmering
  • Blending
  • Side Dishes
  • Low Fat

Ingredients Serving: 6

  1. Paneer (Homemade Cottage Cheese, cubed 200 grams
  2. Medium Tomatoes 5
  3. Onions finely chopped 2
  4. Butter 1 1/2 tablespoon
  5. Cooking oil 1 tablespoon
  6. Black cardamom (Badi Elaichi) 1
  7. Cardamom (Pods /Seeds) 2
  8. Cloves 4
  9. Bay leaves (tej patta) 2
  10. Cinnamon Stick 1 inch
  11. Cumin seeds 1 teaspoon
  12. Ginger garlic paste 1 tablespoon
  13. Cumin powder 1 teaspoon
  14. Coriander Powder 1 tablespoon
  15. Kasuri Methi (Dried Fenugreek Leaves) 1 tablespoon
  16. Garam masala powder 1 teaspoon
  17. Red chilli powder 2 teaspoon
  18. Salt to taste
  19. Sugar 1 teaspoon
  20. Cashew nuts 2 tablespoon
  21. Milk 2 tablespoon
  22. Papad, roasted , crushed 1
  23. Coriander leaves (Dhania) , chopped 2 tablespoon


  1. To begin making Dhaba Style Paneer Butter Masala Recipe, cut the paneer into cubes, add them to warm water and set aside till called for.
  2. Blend cashews and milk together in a mixer grinder into a smooth creamy gravy.
  3. Puree the tomatoes, mince ginger garlic and onions separately either with a pestle and mortar, or in a mixer jar and set them ready.
  4. In a kadai, add butter and oil. Once butter is melted and hot, add whole garam masala and cumin seeds.
  5. Saute for a few seconds. Add minced ginger, garlic and onions. Saute and cook until onions turn slightly golden.
  6. Add the tomato puree, cover and cook for 8 to 10 minutes, stirring in intervals until most of the moisture evaporates and starts come together in lump from the sides of the pan.
  7. Add the remaining dry spices, crushed coriander seeds along with salt and chilli powder. Mix and saute for a minute or so.
  8. Crush the papad, kasoori methi and add them to the gravy. Stir well to combine evenly.
  9. Add a cup or more of water according to preference and bring it to a gentle simmer. Add the cubed paneer, cashew milk cream, sugar and chopped coriander.
  10. Stir the panner butter masala well and continue cooking for about five minutes or more until required consistency is attained.
  11. Sprinkle with a dash of kasoori methi, crushed papad and serve hot with any flat bread or rice of choice. Rustic and Earthy Paneer butter masala is ready to devour!

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Astha Gulati
Astha Gulati   Oct-13-2017


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