MM1 Spices Recipe
Dhaba Style Shahi Paneer
There's something about a classic dhaba-style paneer dish that instantly feels like comfort. The rich aroma of butter, slow-cooked onions, warm spices, and soft paneer cubes soaking in a velvety gravy — it's the kind of meal that reminds you of long highway drives, family dinners, and those unforgettable restaurant-style flavours.
Ingredients
Serves 2–3 people
- 200g fresh paneer, cut into cubes
- 2 medium onions, finely chopped
- 3 ripe tomatoes, pureed
- 1 tbsp ginger garlic paste
- 2 tbsp butter
- 1 tbsp fresh cream
- 1 tsp MM1 Shahi Paneer Masala
- ½ tsp MM1 Kesari Haldi
- 1 tsp MM1 Kashmiri Laal Mirch
- ½ tsp MM1 Garam Masala
- 8–10 soaked cashews
- ½ cup warm water
- Salt to taste
- Fresh coriander leaves
- A pinch of kasoori methi
Method
Follow these steps for the best results
Heat butter in a heavy pan. Add the finely chopped onions and sauté them slowly until they turn beautifully golden and slightly caramelized. This step adds the sweetness and depth that gives the gravy its signature dhaba richness.
Add the ginger garlic paste and cook for another minute until the raw aroma fades. Pour in the tomato puree and let it cook patiently until the mixture thickens and the butter begins to separate from the sides.
Add MM1 Shahi Paneer Masala, MM1 Kesari Haldi, MM1 Kashmiri Laal Mirch, and salt. Let the spices roast gently for a minute so the kitchen fills with that irresistible warm, buttery aroma.
Blend the soaked cashews with a little warm water into a smooth paste and stir it into the gravy. Let it simmer for 3 to 4 minutes until the texture turns silky, rich, and luxurious.
Gently add the paneer cubes and let them cook on low flame for 2 to 3 minutes so they absorb the flavours without losing their softness. Finish with fresh cream, a pinch of MM1 Garam Masala, crushed kasoori methi, and a generous sprinkle of fresh coriander.
One spoonful, and it feels like a rich dhaba dinner brought home with all its warmth and indulgence.