Paneer tikka masala(Dhaba style)


Paneer Tikka masala is a dish from North side of India. Dhaba style because, dhabas are a small restaurant in India, where local food is offered and are generally on highways traveling towards the countryside. Dhabas are so popular in Punjab and in the north. The food taste in Dhabas are very authentic and simply made. Even they are heavy on oil and ghee, but worth eating.

Charcoal smoky flavor is a specialty of Dhaba foods.

Let see how easy and quick the recipe is.



  • 8 oz paneer, cut into 3/4-inch cubes
  • 1 tsp mustard oil for marination
  • 1 tablespoon ginger, garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 tbsp yogurt


  • 3 tbsp butter
  • 1/2 tbsp oil
  • 2 to 3 shallots cubed
  • 1 tbsp ginger garlic paste
  • 2 to 3 chopped green chili
  • salt to taste
  • 1 1/2 tablespoon tomato paste
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 2 tsp kasoori methi
  • 1 tsp kalonji
  • 1 tsp shaha jeera
  • 3 to 4 black pepper
  • 2 bay leaves
  • 1 flower javitri
  • 1 small tomato cubed
  • 1/2 cup green peas
  • 1/2 cup capsicum cubed
  • a handful of coriander chopped


  1. Prepare the paneer: Place the paneer in a bowl and toss with the ginger, garlic paste, turmeric powder, coriander powder, garam masala, cumin powder, and salt. Add yogurt and stir until the paneer pieces are evenly coated.  I added peas in this marination as well. Let it marinate for 20 minutes.
  2. Bake paneer for 12 to 15 minutes, until the paneer is lightly golden at the edges.
  3. Take a bowl and fill a bowl with peas and baked panner.
  4. Burn charcoal and place a small bowl in the bowl of paneer and place burning charcoal in a small bowl. Put 1 tsp ghee to create smoke and cover it. Don’t let the smoke escape.
  5. Here I marinated green peas with paneer and in this bowl, peas will also get a flavor of smoky charcoal.

Procedure for Masala

  1. Heat pan add butter and oil, put shaha jeera, kalonji, black pepper and javitri, followed by cubed onion.
  2. Put ginger garlic paste and let the raw smell go.
  3. Add bay leaves and salt to make onion soft.
  4. Don’t cook onion too soft, later add tomato puree and cook till it leaves oil.
  5. Add garam masala and chili powder, I have mixed garam masala and chili powder to make a single masala, which I use directly.
  6. Sprinkle kasoori methi followed by capsicum and peas which was in marination still.
  7. Add cubed tomato and baked paneer and cover for 2 to 3 minutes.
  8. Add yogurt and cook for more two to three minutes uncovered and garnish with coriander leaves.
  9. I would like to mention here is all the procedure should be done on medium to high flame. Can lower the flame when it is covered.