Recipe for Dhaba style Palak Paneer gravy. A popular side dish in restaurants usually served with Naan, roti etc.. Recipe with step by step pictures.
I have already shared my simple version of Palak Paneer made with just 5 ingredients. Here is the link for the same.
While I always make my easy Palak paneer recipe that is perfect for everyday cooking, this recipe is rich and reserved for days that includes indulging. Here is how to make a delicious Dhaba style Palak Paneer Recipe.
We shall first blanch the spinach / Palak. Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. I use the leaves and the stems – both. Here is how to clean spinach the correct way in order to get rid off sand and dust.
Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking.
Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long.
Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Now lets make the gravy for Dhaba style Palak Paneer
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions.
Add in the crushed garlic and grated ginger.
Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Here is the brand of kitchen king masala I recommend. Sauté for a minute.
Add in the ground tomato puree.
At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree.
Wash the mixie with half a cup of water and add back to the pan.
Cover the pan with a lid and let the gravy simmer for five minutes.
Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready. Here is a dhaba style lunch plate with Palak paneer, dal tadka, ladies finger stir-fry, phulkas and rice.
Dhaba style Palak Paneer Recipe
- Total Time: 45m
- Yield: 4 servings 1x
Description
Recipe for Dhaba style Palak Paneer gravy. A popular side dish in restaurants usually served with Naan, roti etc.. Recipe with step by step pictures.
Ingredients
Blanching and pureeing spinach for Dhaba style Palak paneer
300 grams spinach (1 bunch)
2 green chillies
4 sprigs coriander leaves
Roasting the paneer for Dhaba style Palak paneer
200 grams paneer
1 teaspoon vegetable oil
Other ingredients for Dhaba style Palak paneer
4 tomatoes
2 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup finely chopped onion
1.5 tablespoon crushed garlic
1 tablespoon grated ginger
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon kitchen king masala
1 tablespoon unsalted butter
2 tablespoon fresh cream
Instructions
Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking. Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long. Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions. Add in the crushed garlic and grated ginger. Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Sauté for a minute. Add in the ground tomato puree. At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree. Wash the mixie with half a cup of water and add back to the pan. Cover the pan with a lid and let the gravy simmer for five minutes. Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready.
- Prep Time: 15m
- Cook Time: 30m
Keywords: Dhaba style Palak paneer
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