Dhaba Style Methi Paneer: 5 Spicy Secrets Revealed

Name: Dhaba Style Methi Paneer: 5 Spicy Secrets Revealed
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
Ingredients: 350-400 g tightly packed methi leaves; 300 g paneer (cubed); 4 tablespoon ghee; 1 large (~140g) onion (finely chopped); 1.5 teaspoon garlic paste; 1/2 tablespoon ginger (finely chopped); 4 medium (~210g) tomatoes (pureed in blender); 1/2 teaspoon sugar; 1 teaspoon cumin seeds; 1/4 cup heavy cream; 1+1/4 teaspoon salt (adjust to taste); 1 teaspoon kasuri methi (crushed); Hot Water (as needed); 2 teaspoon Coriander Powder; 1/4 teaspoon Turmeric Powder; 2 teaspoon Red Chili Powder (adjust to taste); 1/2 teaspoon Garam Masala Powder

by basmer

26 de January de 2026

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Dhaba Style Methi Paneer is a delightful Indian curry that brings the essence of roadside cooking right to your kitchen. This comforting dish combines fresh fenugreek leaves with soft paneer and aromatic spices, creating a flavor-packed experience. Just imagining the rich, creamy sauce paired with warm flatbreads makes my mouth water. Let’s dive into this wonderful recipe and explore how to prepare it!

Why You’ll Love This Dhaba Style Methi Paneer

This dish is not just a meal; it’s an experience! Here are a few reasons why you’ll fall head over heels for Dhaba Style Methi Paneer:

It’s a perfect blend of flavors, offering a unique taste of traditional Indian cuisine.
Rich in nutrients, thanks to fresh fenugreek leaves, it’s a healthy choice.
This vegetarian delight is satisfying and filling, making it a great dinner option.
It’s easy to prepare, allowing you to whip up a delicious meal in about an hour.
This easy methi paneer curry can be enjoyed with rice or any Indian bread.
Its creamy texture and spicy notes make it a hit at dinner parties.
With its roots in dhaba-style cooking, you’ll experience authentic flavors right at home.

Ingredients for Dhaba Style Methi Paneer

Gather these items:

350-400 g tightly packed methi leaves
300 g paneer (cubed)
4 tablespoon ghee
1 large (~140g) onion (finely chopped)
1.5 teaspoon garlic paste
1/2 tablespoon ginger (finely chopped)
4 medium (~210g) tomatoes (pureed in blender)
1/2 teaspoon sugar
1 teaspoon cumin seeds
1/4 cup heavy cream
1+1/4 teaspoon salt (adjust to taste)
1 teaspoon kasuri methi (crushed)
Hot Water (as needed)
2 teaspoon Coriander Powder
1/4 teaspoon Turmeric Powder
2 teaspoon Red Chili Powder (adjust to taste)
1/2 teaspoon Garam Masala Powder

How to Make Dhaba Style Methi Paneer Step-by-Step

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Set a kadhai or cooking pot over medium heat and allow it to get hot. Add the ghee and let it heat as well. The ghee should not smoke.
Step 5: 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. This takes about 8-10 minutes.
Step 6: 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 chili at this stage.
Step 7: 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.
Step 8: 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.
Step 9: Next, add the chopped methi to the masala. Mix well; the leaves will start wilting within a few minutes. Keep stirring and cooking the methi with the masala for about 5 to 7 minutes.
Step 10: 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.
Step 11: 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.
Step 12: Finish the methi paneer with fresh cream. Mix well and let simmer for 3-4 minutes. Add fresh chopped cilantro on top if desired. Serve warm. Your delicious dhaba methi paneer masala curry is ready.

Pro Tips for the Best Dhaba Style Methi Paneer

Keep these in mind:

Using fresh ingredients, especially the methi leaves, enhances flavor significantly.
If you want a richer taste, consider adding more cream to the dish.
For extra spice, include green chilies while cooking.
Cooking on medium heat allows spices to blend beautifully without burning.
Pair it with naan or roti for a complete meal experience.

Best Ways to Serve Dhaba Style Methi Paneer

This dish shines when served with:

Warm naan or roti, which perfectly complements the creamy gravy.
A side of basmati rice or jeera rice to soak up the flavors.
Accompanied by a simple cucumber raita to balance the spice.

How to Store and Reheat Dhaba Style Methi Paneer

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pan over low heat, adding a splash of water if necessary to loosen the gravy. This is a fantastic meal prep option for busy weeknights!

Frequently Asked Questions About Dhaba Style Methi Paneer

What’s the secret to perfect Dhaba Style Methi Paneer?

The secret lies in using fresh methi leaves and cooking the spices properly to release their flavors. This ensures you get a rich, aromatic dish that captures the essence of dhaba-style cooking.

Can I make Dhaba Style Methi Paneer ahead of time?

Absolutely! This dish can be made a day in advance. Simply store it in the refrigerator, then reheat gently before serving. The flavors will deepen overnight, making it even tastier!

How do I avoid common mistakes with Dhaba Style Methi Paneer?

Make sure not to overcook the methi leaves, as they can turn bitter. Also, balance the spices carefully to avoid overpowering the dish. Taste as you go to achieve the desired flavor.

Variations of Dhaba Style Methi Paneer You Can Try

If you’re looking to mix things up, consider these variations:

Substituting paneer with tofu for a vegan option.
Adding potatoes or peas for extra texture and taste.
Incorporating a splash of lemon juice for a zesty twist.

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a sweet treat!

Dhaba Style Methi Paneer: 5 Spicy Secrets Revealed - Dhaba Style Methi Paneer - additional detail

For more information on the health benefits of fenugreek, you can visit Healthline.

Dhaba Style Methi Paneer: 5 Spicy Secrets Revealed

Author: basmer
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This comforting and simple dhaba style methi paneer curry is made with fresh fenugreek leaves, soft paneer and aromatic spices.

Instructions

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.
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 on top if desired. Serve warm. Your delicious dhaba methi paneer masala curry is ready.