Dhaba style palak paneer recipe with step by step pictures
What is Dhaba Style Palak Paneer?
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.
Let’s talk about the ingredients for palak paneer recipe
- 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.
Palak Paneer Recipe
|Preparation time||15 minutes|
|Cooking time||45 minutes|
|Total time||60 minutes|
Ingredients for Palak Paneer Recipe
1 big bunch spinach (palak), thoroughly washed, stems discarded
200 g cottage cheese (paneer), cut into cubes
3 tbsp oil
1 cup or 3 medium onions, chopped
12 garlic cloves, peeled and finely chopped
3/4 cup tomato puree or 3 small tomatoes pureed
3 tbsp malai/heavy cream
1 tsp red chilli powder
½ tsp dry mango (amchur) powder
¼ tsp turmeric powder
1 tbsp chopped ginger
Salt to taste
½ tsp garam masala
½ tsp freshly ground black pepper corns (sabut kali mirch)
How to make palak paneer
- Boil 4-5 cups water. Add spinach leaves. Boil for 3-4 minutes.
- Transfer boiled spinach in ice cold water. Leave for 3-4 minutes.
- Transfer spinach to grinder jar. Grind coarsely. Keep aside for now.
- Heat 3 tbsp oil.
- Add 1 cup chopped onions.
- Cook till onions become translucent.
- Add 12 finely chopped garlic cloves. Cook till mixture browns.
- Add ¾ cup tomato puree.
- Cook till oil oozes.
- Add 3 tbsp malai.
- Cook till oil oozes.
- Add 1 tbsp finely chopped ginger.
- Add dry spices, i.e. 1 tsp red chilli powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder. Cook for 1 minute.
- Add coarse puree of spinach.
- 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).
- Finish off with ½ tsp garam masala powder and ½ tsp black pepper powder.
- Add in 200 g paneer cubes.
- Add 1 cup water or much required as per the desired consistency.
- Simmer for 3-4 minutes.
- Serve with parathas. Bon appétit.
- You can fry paneer cubes or grill them.
- You can garnish with ginger juliennes.