Dhaba style palak paneer is paneer cubes in scrumptious spinach gravy which boosts with the flavours of garlic and ginger is pleasantly spicy and has the perfect balance of flavours. It hasn’t got the smoothest gravy, it has chunky gravy with the bites of ginger and garlic and that’s what makes it, even more, drool some. Dhaba style palak paneer can be served with any bread of your choice; in fact, palak paneer tastes great with rice too.
Spinach: Good quality spinach, which is greeny green and has smaller leaves, should be chosen. Blanching spinach, I believe, is the best way to cook spinach.
Gravy calls for onions, tomatoes, ginger, garlic and few spices. Tomato puree has been used which gives an awesome texture to the otherwise chunky gravy. Malai has been used in little quantity which balances the flavours and enhances the texture.
1. Boil 4-5 cups water. Add spinach leaves. Boil for 3-4 minutes.
2. Transfer boiled spinach in ice cold water. Leave for 3-4 minutes.
3. Transfer spinach to grinder jar. Grind coarsely. Keep aside for now.
4. Heat 3 tbsp oil.
5. Add 1 cup chopped onions.
6. Cook till onions become translucent.
7. Add 12 finely chopped garlic cloves. Cook till mixture browns.
8. Add ¾ cup tomato puree.
9. Cook till oil oozes.
10. Add 3 tbsp malai.
11. Cook till oil oozes.
12. Add 1 tbsp finely chopped ginger.
13. Add dry spices, i.e. 1 tsp red chilli powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder. Cook for 1 minute.
14. Add coarse puree of spinach.
15. Cook on low flame, stirring continuously. Continue to cook as long as spinach splutters. Once spinach stops spluttering, switch off the flame, otherwise it will turn dark and be over-cooked. Add salt to taste (Tip: Be careful as spinach is quite salty, therefore add accordingly).
16. Finish off with ½ tsp garam masala powder and ½ tsp black pepper powder.
17. Add in 200 g paneer cubes.
18. Add 1 cup water or much required as per the desired consistency.
19. Simmer for 3-4 minutes.
20. Serve with parathas. Bon appétit.
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
1. Boil 4-5 cups water. Add spinach leaves. Boil for 3-4 minutes.
2. Transfer boiled spinach in ice cold water. Leave for 3-4 minutes.
3. Transfer spinach to grinder jar. Grind coarsely. Keep aside for now.
4. Heat 3 tbsp oil.
5. Add 1 cup chopped onions.
6. Cook till onions become translucent.
7. Add 12 finely chopped garlic cloves. Cook till mixture browns.
8. Add ¾ cup tomato puree.
9. Cook till oil oozes.
10. Add 3 tbsp malai.
11. Cook till oil oozes.
12. Add 1 tbsp finely chopped ginger.
13. Add dry spices, i.e. 1 tsp red chilli powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder. Cook for 1 minute.
14. Add coarse puree of spinach.
15. Cook on low flame, stirring continuously. Continue to cook as long as spinach splutters. Once spinach stops spluttering, switch off the flame, otherwise it will turn dark and be over-cooked.
16. Add salt to taste (Tip: Be careful as spinach is quite salty, therefore add accordingly).
17. Add in 200 g paneer cubes.
18. Add 1 cup water or much required as per the desired consistency.
19. Simmer for 3-4 minutes.
20. Finish off with ½ tsp garam masala powder and ½ tsp black pepper powder.
21. Serve with parathas. Bon appétit.
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