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Dhaba Style Methi Paneer Recipe

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★★★★★

4.7 from 102 reviews

Dhaba Style Methi Paneer is a traditional North Indian curry featuring fresh fenugreek leaves cooked with soft paneer cubes in a rich, spiced tomato-based gravy finished with cream. This dish balances the peppery bitterness of methi with aromatic spices and creamy textures, delivering authentic dhaba flavors perfect for serving with roti or rice.

Ingredients

Scale

Fresh Ingredients

  • 350–400 g tightly packed methi leaves (fenugreek leaves), stems discarded and only leaves used
  • 300 g paneer, cubed
  • 1 large onion (~140 g), finely chopped
  • 1/2 tablespoon ginger, finely chopped
  • 4 medium tomatoes (~210 g), pureed
  • 1.5 teaspoon garlic paste

Spices and Seasonings

  • 1 teaspoon cumin seeds
  • 2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon hot red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi, crushed
  • 1+1/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon sugar

Others

  • 4 tablespoon ghee
  • 1/4 cup heavy cream
  • Hot water as needed (approximately 1-2 cups)

Instructions

  1. Prepare Ingredients: Pick fresh methi leaves by discarding the stems and plucking only the leaves. Wash thoroughly and drain all water. Roughly chop and set aside.
  2. Prepare Paneer: Use fresh, firm paneer. If dry, soak in warm salted water for 10 minutes, then drain and pat dry. Cut into cubes. Optionally, lightly pan-fry paneer cubes until golden for extra texture.
  3. Heat Ghee and Temper Spices: Heat a kadhai or cooking pot over medium heat until hot. Add ghee and let it heat without smoking. Add cumin seeds and let them crackle.
  4. Sauté Onions: Add finely chopped onions. Stir and cook on medium heat until golden brown, approximately 8-10 minutes.
  5. Add Aromatics: Add garlic paste and chopped ginger (and optionally a chopped green chili). Stir and cook for 1-2 minutes to release flavors.
  6. Add Spices and Water: Lower flame, add coriander powder, turmeric powder, red chili powder, and a splash of hot water. Stir well and increase heat, cooking for 3-4 minutes until oil separates from the masala.
  7. Add Tomato Puree and Sweeten: Add pureed tomatoes, sugar, and salt. Stir and cook over medium heat for 8-10 minutes until ghee separates from masala. Add hot water as needed to maintain a moist consistency.
  8. Cook Methi Leaves: Add chopped methi leaves to the masala and mix well. The leaves will start to wilt. Stir and cook for 5-7 minutes, adding splashes of hot water occasionally to prevent sticking and allowing the methi to darken and release flavor.
  9. Add Paneer and Final Spices: Add paneer cubes, garam masala powder, and crushed kasuri methi. Stir gently and cook for another 2-3 minutes. Taste and adjust salt as needed.
  10. Finish with Cream and Simmer: Stir in heavy cream and let the curry simmer for 3-4 minutes to blend flavors. Optionally, garnish with fresh chopped cilantro and serve warm.

Notes

  • Using fresh methi leaves is crucial for authentic flavor; avoid frozen methi for this recipe.
  • Lightly pan-frying paneer before adding to the curry adds texture but is optional.
  • Adjust the red chili powder according to your preferred spice level.
  • The addition of heavy cream at the end gives the dish richness; can be omitted for a lighter version.
  • Kasuri methi adds a distinctive dried fenugreek aroma; don’t skip it for the dhaba style flavor.
  • Serve hot with roti, naan, or steamed basmati rice for a hearty meal.

Keywords: Methi Paneer, Fenugreek Curry, Indian Vegetarian Curry, Dhaba Style Recipes, North Indian Paneer Dish

Find it online: https://tastybella.com/dhaba-style-methi-paneer-recipe/