How to make Methi Paneer Dhaba Style – Methi Paneer has a few variations like Methi Matar Paneer , Methi Malai Paneer etc. The Key Ingredients always being Methi and Paneer. Methi or Fenugreek leaves have a sort of bitterness to them which works really well in this spicy, creamy authentic indian dish.
This dish can be prepared with either fresh Methi leaves or Kasoori methi but honestly this should always be prepared with fresh methi leaves. It can be bit of a pain to clean and remove stems from the bunch that you get but the end result is so worth it. Add Malai Paneer instead of regular paneer for even creamier taste.
Methi Paneer ~ Dhaba Style !!
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Ingredients
Masala
- Onions - 2 Big
- Tomatoes - 3
- Ginger Garlic Paste - 2 Tbsp
- Green Chillies - 6 Sliced
- Cashews - 10
- Almonds - 5
- Coconut Milk - 1 Tbsp
Gravy
- Fresh Methi / Fenugreek Leaves - 2 Cups
- Turmeric Powder - 1/2 Tsp
- Kashmiri Red Chili Powder - 1.5 Tsp
- Coriander Powder - 1 Tbsp
- Garam Masala - 1 Tsp
- Sugar - 1 Pinch
- Water - 1 Cup
- Black Pepper Powder - 1/2 Tsp
- Vegetable or Refined Oil - 2 Tbsp
- Salt - 1 Tsp
- Cumin Seeds - 1 Tsp
- Mustard Oil - 2 Tbsp
- Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
- Paneer - 300 GM