Palak Paneer Dhaba Recipe, How to Prepare Palak Paneer in Restaurant Style
Servings: 3 people
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
To prepare palak paneer dhaba style / restaurant style at home is very easy and simple. Yet very delicious and the best recipe of palak paneer dhaba style to cook. The palak paneer ingredients given in this recipe are very easily available. This tasty dish is Punjabi originated and popular at all Indian Restaurants. Check how to make palak paneer at home in dhaba style.
Ingredients
- 1 big bundle spinach leaves palak
- 200 grams cottage cheese paneer
- 2 - 3 green chillies adjust to taste
- 2 tablespoons oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds jeera
- 100 grams onions sliced 2 medium size
- 1 tablespoon ginger garlic paste
- 1/4 turmeric powder
- 1 teaspoon cumin seeds powder
- 1 teaspoon coriander seeds powder
- salt powder
- 1 teaspoon kasuri methi dry fenugreek leaves (optional)
- 1/4 garam masala
- 1/3 cup water
- 2 tablespoon milk cream malai
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Instructions
Blanch Spinach for Palak Paneer
- Nicely rinse the spinach (palak) in running water first.
- In a large pan add water, pinch of salt, and bring it to a boil. Add the palak (spinach) to the boiling water and keep it for 2 - 3 minutes or till the spinach leaves (palak) starts changing color slightly.
- Then drain the water. After blanching immediately put the palak in a pan with cold water in it. (preferrably with ice cubes in it). Allow it cool down naturally.
Make Palak Paneer in Restaurant / Dhaba Style
- Add the onion slices to a cup of water and simmer it for 10 - 15 minutes. Let it cool down. Then grind them to a smooth paste.
- In the grinder, add blanched spinach leaves and green chillies. Grind it a smooth paste / puree and keep it aside.
- Heat 1 tablespoon oil in the wok / kadai. Add the cottage cheese (paneer) pieces and shallow fry them. Fry them till they become slightly brown. Then soak the fried cottage cheese (paneer) pieces in hot water for 7 - 8 minutes for sofeting and then keep them aside.
- Add the remaining 1 tablespoon oil and butter to kadai / wok. Add the cumin seeds to it and fry for 20 - 30 seconds.
- Then add the chopped or grinded onions in the kadai / wok and fry stirring occasionally till they become translucent. Add the ginger garlic paste and stir fry for another 30 seconds.
- Add turmeric powder, cumin powder, coriander powder and stir fry them for nearly 30 seconds.
- Next add the spinach (palak) paste/ puree with salt. Nicely stir it and let it get cooked for nearly 2 minutes. According to your gravy consistency add 1/3 cup or 1/2 cup water and nicely stir it. Bring it to boil stirring occasionally.
- Then add the cottage cheese (paneer) pieces and cook for nearly 5 minutes.
- Finally add the dried fenugreek leaves (kasuri methi), garam masala, lime juice and mix them very well. And then turn off the flame and add the milk cream (malai) and mix very well. And Finally the Restaurant Style / Dhaba Style Palak Paneer Recipe is ready to be served with roti, naan and also with boiled rice, jeera rice or pulao.
Notes
- Adding fenugreek leaves (Kasuri Methi) is optional
- Frying the cottage cheese (paneer) pieces gives better taste. It can also be added without frying. Just add them in hot water for 4 - 5 minutes and keep them aside. Without frying helps in reducing calories.
- Extra Garam masala can be added to your taste. And also extra spinach can be added.
- During blanching don't overcook spinach leaves / palak, it may leave bitter taste.
- Onions also can be added without grinding. Just finely chop 3/4 cup onion.
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