Monday, February 7, 2011

Dhabe wala Paneer..

Dhabas form a part of our Indian culture. These are roadside restaurants made on the highways or outskirts of the cities to cater to the needs of the truckers. Nowadays people from the city also want to go and eat in such dhabas away from hustle bustle of the city.
U enjoy these dhabas when on a road trip. The highway in Punjab side offers u the best dhabas. The food prepared there is quiet rustic in flavor but its full of taste. I am posting one of the dishes of the dhabas. I hope the readers will enjoy making it at home.

1/2 kg Paneer
2 onions paste
2 onions finely chopped
3 tomatoes (pureed)
1 small sized capsicum (cubed)
1 small sized onion (cubed)
1 tsp turmeric powder
1 tsp Garam Masala Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Red Chillies
2 Black Cardamom
Fresh Coriander leaves
1/2 cup milk
Salt to taste
2 tbsp ghee


  • Puree the tomatoes and keep it aside.
  • Cube the paneer and roast it. Keep it aside.
  • Take a kadahi, add in the ghee in it.
  • When it gets heated, add in the cumin seeds+ red chillies + black cardamom. 
  • When it stops cluttering add in the onion paste. Saute it for a while till it changes color for about 15 minutes.
  • Then add in the chopped onion. Let this mixture be well cooked. for about 20 minutes more.
  • Add in salt + cumin powder + red chilly powder + coriander powder + garam masala.
  • Mix all this well.
  • Now add in the tomato puree. Sprinkle some coriander leaves in it. let it simmer on low heat till the puree cooks well. for about 15 minutes.
  • While this mixture is cooking, in a separate pan, add in 1 tsp ghee.
  • Saute the cubed capsicum and onions it. Keep it aside on a tissue paper to remove the excess oil.
  • Now when the mixture is cooked add in the sauteed vegetables in the gravy, along with paneer and milk. 
  • Cover the lid of the utensil. let it simmer for 10 minutes on low heat.
  • Garnish with fresh coriander leaves.
  • Serve hot.

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