Dhaba Style Paneer Bhurji is one of the top favorite dishes at home. Dhaba is the name given to reference road side eateries along the highways. They used to serve the truck drivers who would like to rest for few hours and have a good meal also. Dhabas became more popular in the Punjab region and so, Dhaba is usually used for Punjabi dishes. The popularity of the food served in dhabas caught up in the cities as well and now you can see them everywhere and not necessarily along highways.
Grated or Crumbled Paneer – 200 GMs
Butter – 1 tbsp
Oil – 1 tsp
Cumin Seeds – ½ tsp
Bay Leaf – 1
Crushed Garlic – 1 tsp
Asafoetida – 1 pinch
Medium Sized Onion – 1 (Finely Chopped)
Green Chilli – 1 (Finely Chopped)
Tomato – 2 (Finely Chopped)
Red Chilli – 1 tsp
Turmeric Powder – 1/8 tsp
Black Salt – ¼ tsp
Kitchen King Masala – ¼ tsp
Garam Masala – ¼ tsp
Kasoori Methi – 1 tsp
Finely Chopped Coriander Leaves – 2 tbsp
Boiled Peas – ¼ cup (optional)
Medium Sized Capsicum – 1 (Finely Chopped)
Tomato Sauce – 2 to 3 tbsp
Water – ¼ cup
Salt – to suit taste
Heat one tsp of Oil in a pan. Add Cumin Seeds and allow them to sizzle. Add 1 tbsp of Butter and add Bay Leaf, crushed Ginger and Garlic. Roast them for a minute in low flame.
Add chopped Onion and Green Chilli. Sauté them till the Onion turns pink.
Add the chopped Tomatoes, Salt, Red Chilli Powder, Turmeric Powder and Kitchen King Masala.
Mix well and simmer for 3 to 4 minutes in medium flame.
Add boiled Peas and the chopped Capsicum. Mix well and simmer for 3 to 4 minutes.
Add the crumbled Paneer, finely chopped Coriander Leaves and Kasoori Methi (Crush the Kasoori Methi with palms before adding). Mix everything together. Add ¼ cup of water. Adjust Salt. Simmer for 3 to 4 minutes over low to medium flame.
Add Tomato Sauce.
Mix again and stir cook for few seconds. Transfer to a serving bowl.
Serve with Roti, Chappati, Nan and Rice etc.