There’s something truly special about dhaba-style food—bold, spicy, and full of soul. This Dhaba-Style Paneer Bhurji brings that same magic right into your kitchen. I first tasted this version at a roadside dhaba during a trip, where the paneer bhurji was unlike any I’d had before—creamy, masaledar, and bursting with...
Ingredients
For the Masala Paste
gram flour (besan)3tbsp
turmeric powder1/2tsp
black pepper1/4tsp
garam masala1/2tsp
chaat masala1tsp
kitchen king masala (homemade)1tsp
pav bhaji masala1tsp
salt (adjust to taste)1tsp
kasuri methi (dried fenugreek leaves)1tbsp
curd (yogurt)2tbsp
lemon juice1tbsp
water1tbsp
oil2tbsp
Kashmiri chilli powder1/2tbsp
For the Gravy
- oil3tbsp
cumin seeds1tsp
finely chopped onions1/2cup
green chilli, slit (1-2)1sprig
chopped ginger1tbsp
ground tomatoes (tomato puree)1/2cup- water1cup
grated paneer (cottage cheese)250g
fresh coriander leaves, for garnish1sprig
Nutrition (per serving)
Calories
262.5kcal (13.13%)
Protein
11.3g (22.5%)
Carbs
15.0g (5.45%)
Sugars
2.5g (5%)
Healthy Fat
11.4g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Dhaba Style Paneer Bhurji
Prepare the Masala Paste
- Step 1
Dry roast the gram flour in a pan over low to medium heat until golden and aromatic. Let it cool.
- Step 2
In a bowl, mix the roasted besan with turmeric, black pepper, garam masala, chaat masala, kitchen king masala, pav bhaji masala, salt, and crushed kasuri methi.
- Step 3
Add curd, lemon juice, and water to form a smooth, thick paste.
- Step 4
Heat 2 tbsp oil in a small pan. Turn off the heat and stir in the Kashmiri chilli powder. Immediately pour this tempering over the masala paste and mix well. Set aside.
Prepare the Gravy
- Step 1
In a heavy-bottomed pan, heat 3 tbsp oil and add cumin seeds. Let them sizzle.
- Step 2
Add chopped onions and green chillies. Sauté until onions turn soft and golden, and moisture evaporates.
- Step 3
Stir in chopped ginger and cook for 2–3 minutes until the raw smell disappears.
- Step 4
Add tomato ground or puree and cook until the oil begins to separate from the masala.
- Step 5
Mix in the prepared masala paste along with 1 cup of water. Stir well and bring to a gentle boil. Let it simmer until you see oil floating on top.
- Step 6
Add grated paneer and mix gently. Cover and cook on low heat for 5–6 minutes, stirring occasionally.
- Step 7
Taste and adjust seasoning. Garnish with chopped coriander and a dollop of ghee or butter if desired.
Nutrition (per serving)
Nutrition (per serving)
Calories
262.5kcal (13.13%)
Protein
11.3g (22.5%)
Carbs
15.0g (5.45%)
Sugars
2.5g (5%)
Healthy Fat
11.4g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Roast gram flour on low heat to prevent burning.
The gram flour gives the gravy a smooth, slightly creamy texture that clings beautifully to the paneer.
Adjust the chilli and masalas to suit your taste.
FAQS
Can I use store-bought paneer instead of grated paneer?
Yes, you can use store-bought paneer and grate it. Grating helps the paneer absorb the flavours better, but cubed paneer works as well.
What can I serve this Paneer Masala Gravy with?
It pairs wonderfully with pav, roti, naan, paratha, or as a side dish in an Indian thali.
Can I make this recipe vegan?
You can substitute paneer with tofu and yogurt with a plant-based alternative to make it vegan.
How can I adjust the spice level?
You can reduce the amount of green chillies and Kashmiri chilli powder to lower the spice level.
What is the role of gram flour in the recipe?
Gram flour adds a smooth, creamy texture to the gravy and helps bind the masala paste.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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