Dhaba style Paneer Masala

Dry roast the whole masalas under Dhaba Masala and cool it, then grind it into powder. In the same mixer grinder jar make the tomato puree too. Make a rough paste of ginger garlic and chillies in Mortar and pestle or mixer grinder if mortar and pestle not available or in grinding stone, no need to make it into fine paste, as it's Dhaba style.

Sprinkle Salt, Chilli powder and turmeric powder and fry the paneer cubes. Keep it aside. In the same oil as needed add the whole dry Chilli, Cummin seeds, Black Peppercorns and cloves. Once everything crackles, add the onion and saute it till it becomes pink and translucent, add the ginger garlic chilli paste, saute it for few minutes.

Add tomato puree and cook till tomatoes are well cooked, add coriander powder, turmeric and Kashmiri chilli powder and cook further for few more minutes for the spices raw aroma to go. Add little water if needed.

Add the Dhaba Masala powder and cook for few more minutes. When oil starts seperating,add the fried paneer and mix well, the Masala should be sticking to the paneer as it's Paneer Masala, so no need to add water and make a thin consistency gravy.