Take 200 gm of Paneer in a mixing bowl, and cut them into cube shapes.

Add ½ tsp salt, ½ tsp Kashmiri red chilli powder, ¼ tsp Garam Masala, and 2 pinch turmeric powder. Toss the Paneer cubes to coat them well with the spices. Keep it aside.

Heat 3 tbsp oil and 1 tbsp Desi ghee in a Kadai.

When the oil and ghee get heated, add 1 tsp cumin, 3 green cardamoms, 1-inch cinnamon, and 3-4 cloves (crushed). Stir and Cook for a minute.

Grind 4 medium size onion to make a fine paste. Add the onion paste to the Kadai and roast it for 3-4 minutes.

Take chopped veggies: coriander leaves, 2 green chilli, 8 garlic cloves, and 1 inch Ginger cut into thin strips. Add everything to the Kadai except the coriander leaves. Also, add salt as per taste and mix well.

Stir and cook on medium flame until the onion gets brownish.

Add the following spices: 1 tsp Kashmiri Red Chilli Powder, ¼ tsp Black Pepper powder, ½ tsp Coriander powder, ½ tsp Cumin powder, ½ tsp Garam Masala, 1 tbsp Kasuri Methi, and 1 tbsp Gram Flour. Adding Besan adds the Dhaba-style texture to the Paneer Sabzi.

Stir and Roast the spices for 3-4 minutes on medium flame. Add 3-4 tbsp chopped coriander leaves. Cook for another minute.

Chop and Grind 3 tomatoes to make a fine paste. Add the tomato paste to the mixture. Mix well.

Cook for a minute. Cover the lid and cook for 2-3 minutes.

Remove the lid. Stir continuously and roast it for 2-3 minutes on medium flame. The Masala for the Dhaba-style Paneer Masala is ready. Keep it aside.

Heat 1 tbsp of Desi Ghee in a Pan.

As soon as the ghee melts, add the Paneer Cubes. Cook the Paneer cubes for 2-3 minutes.

Take the Masala on a Kadai on high flame. Add the Fried Paneer cubes and add 1.5 cups of water. Mix well. Cover the lid and cook on low to medium flame for 3-4 minutes.

After 3-4 minutes, remove the lid. Stir again. Cover the lid again and cook for 2 minutes. Add the chopped coriander leaves and turn off the flame.

The dhaba-style Masala Paneer is ready now.

Garnish with chopped coriander leaves. The Sabzi will get thicker once it cools down a bit.

Serve with Roti, Butter Naan, and Tandoori Roti. Enjoy.