Dhaba Style Methi Paneer
This comforting and simple dhaba style methi paneer curry is made with fresh fenugreek leaves, soft paneer and aromatic spices. It's a classic vegetarian curry with roadside flavors. Pair with flatbreads for a delicious meal!
Ingredients
- 350-400 g tightly packed methi leaves measure after picking the methi bunch. We discard the stems and use only leaves in cooking
- 300 g paneer cubed
For The Onion Tomato Masala
- 4 tablespoon ghee
- 1 large (~140g) onion finely chopped
- 1.5 teaspoon garlic paste
- ½ tablespoon ginger finely chopped
- 4 medium (~210g) tomatoes pureed in blender
- ½ teaspoon sugar
- 1 teaspoon cumin seeds
- ¼ cup heavy cream
- 1+¼ teaspoon salt adjust to taste
- 1 teaspoon kasuri methi crushed
- Hot Water as needed
Ground Spices
- 2 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Red Chili Powder (hot), adjust to taste
- ½ teaspoon Garam Masala Powder
Instructions
Prepare Ingredients
- Pick the fresh methi bunch by discarding the stems and plucking only the leaves. Wash the leaves thoroughly.Drain all the water from the washed methi leaves.Roughly chop the leaves and set them aside.
- Use fresh, firm paneer for best results.If the paneer feels dry, soak it in warm salted water for 10 minutes, then drain well before using.Pat the paneer block dry and cut it into cubes .If desired, lightly pan-fry the paneer cubes until golden; this step is optional and can be skipped.
- Keep 1–2 cups of hot water ready for making the masala.You can boil water in an electric kettle and keep it aside for use as needed.
How To Make Methi Paneer
- Set a kadhai or cooking pot over medium heat and allow it to get hot. Add the ghee and let them heat as well. The ghee should not smoke.
- Add the cumin seeds and let them crackle, then add the onions. Stir well and cook on medium heat until the onions turn golden brown. Takes about 8-10 minutes
- Once the onions are golden brown, add the garlic and ginger. Stir and cook for 1–2 minutes. You can also add a chopped green chilli at this stage.
- Lower the flame and add all the powdered spices along with a splash of hot water. Stir well, bump up the heat, and cook for 3-4 minutes until the oil separates.
- Add the prepared tomato purée, sugar and salt to the masala. Stir well and cook on medium heat until the ghee separates, about 8–10 minutes. If the masala becomes too dry, add hot water as needed and continue cooking. Don't dry out the masala too much.
- Next, add the chopped methi to the masala. Mix well, the leaves will start wilting within few minutes. Keep stirring and cooking the methi with the masala for about 5 to 7 minutes.
- As it cooks, the methi will darken in color and release its flavor. Add a small splash of hot water now and then to keep the masala from sticking. Once the methi is fully cooked, you’ll have a thick, well blended methi gravy.
- Add the paneer cubes, garam masala, and kasuri methi. Stir gently and cook for another 2–3 minutes.Taste and adjust the salt if required.
- Finish the methi paneer with fresh cream. Mix well and let simmer for 3-4 minutes. Add fresh chopped cilantro in top if desired. Serve warm. Your delicious dhaba methi paneer masala curry is ready.
Notes
- This dhaba style methi paneer is not supposed to be too runny. So add water slowly and in parts. The methi masala should come together without water seperating.
- Dhaba food is rich and flavorful but not overly hot. Use chilli in moderation so that the heat doesn't get overpowering or take away the flavor of methi.
- This curry is best served with indian flatbreads like tandoori roti or plain paratha.
Tried this recipe?Let us know how it was!