Name: Dhaba Style Lasooni Methi Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, cut into cubes; 1 cup Fenugreek Leaves, methi, washed and finely chopped; 10 clove Garlic, very finely chopped, divided; 1 large Onion, finely diced; 2 medium Tomato, pureed or finely grated; 8 Cashews, crushed or powdered; 1 tbsp Fresh Cream; ½ tsp Garam Masala; 1 tsp Cumin Seeds; 2 tbsp Ghee; ¼ tsp Ground Turmeric; ½ tsp Salt, to taste

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a little ghee in a pan and lightly roast the paneer cubes until slightly golden. Remove and set aside in warm water to keep them soft.
In the same pan, add a portion of the chopped garlic and the chopped fenugreek leaves. Sauté for 3-4 minutes until the leaves wilt and lose their bitterness. Set aside.
3–4 min
Add the remaining ghee to the pan. Crackle the cumin seeds, then add the rest of the prominently chopped garlic. Fry until the garlic is golden and highly aromatic.
Add the onions and sauté until completely browned.
Pour in the tomato puree, turmeric powder, and salt. Cook until the ghee separates.
Stir in the cashew powder and cook for 2 minutes to thicken the gravy base.
2 min
Add the sautéed methi and paneer cubes along with half a cup of warm water. Cover and simmer for 5 minutes.
5 min
Finish with fresh cream and garam masala. Serve hot.

How to tell it's done

Soft paneer cubes in a robust, thick, garlicky gravy flecked with dark green fenugreek leaves.

Getting it right

Tip

Do not skimp on the garlic! Frying the garlic until it takes on a deep golden color is the secret to capturing the authentic 'dhaba' profile.

What to serve it with

Best enjoyed with hot Tandoori Roti or Missi Roti.

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Ingredients