11 Hacks to Cook Punjabi Dhaba-Style at Home

7. Finish with kasuri methi, cream, and a touch of jaggery

A small handful of kasuri methi and a pinch of jaggery are finishing notes that transform a good curry into a dhaba-style signature. Crush dried fenugreek leaves between your palms and sprinkle them into a simmering curry just before removing it from the heat; the herb adds bitter-sweet complexity that lifts cream-based sauces. A tiny amount of jaggery (or brown sugar in a pinch) balances tomato acidity and rounds flavours without making the dish sweet. Add cream or full-fat milk near the end for silkiness and to tame very hot chillies. Remember: less is more—start with small amounts and taste. Many dhabas use these finishing touches sparingly, so they remain accents that brighten the whole pot. For North American cooks, kasuri methi is available in Indian groceries and online; keep a small jar and treat it like a finishing herb rather than a base spice.