Saturday, December 10, 2016

Dhaba Style Punjabi PALAK PANEER

Whenever I go for long drive, then at roadside eatery (Dhaba), I must order this dish - any season, any time of the day! 
It's so delicious that your journey lag will be vanished as soon as you put it in your mouth! My children often, demand it in their plate! 
So, today I wish all my friends should get the recipe of this Punjabi delicacy!
(View Ingredients and recipe below)
Palak Paneer Ingredients
Palak Paneer Ingredients


Thrash and mash the tomatoes

Don't cook it covered, else the nice green color will be vanished!

If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice.

Dhaba style Punjabi PALAK PANEER

Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!

Ingredients  for Palak Paneer - 

300 gm Paneer (cottage cheese)
500 gm spinach
1 cup onion (chopped)
1 Cup Tomato (chopped)
100 gm fresh cream
50 gm butter
1 tsp Whole Garam Masala (cinnamon, cardamom, clove)
1 tsp Shahi Jeera (caraway seeds)
1 tbsp chopped garlic
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp Kasoori Methi (dry fenugreek leaves)
1 tsp dry red chili powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
3 tbsp vegetables oil

salt to taste

How to make -
First boil the spinach for 4-5 minutes. Don't cover while boiling. If you cover, spinach would get blackish, and dish won't look good.
After boiling the spinach, strain and blend the spinach to make a nice green paste.
Heat 3 tbsp oil in a pan. Add whole Garam Masala (clove, cinnamon, cardamom). Add Shahi Jeera (caraway seeds). Be careful, Shahi Jeera gets very quickly burnt. Turn the flame low. 
Add chopped garlic, onion. Sprinkle little salt to fry the onions faster. Fry the onions little brownish, since it needs to dissolve in the gravy.
Add chopped tomato. This too fry well. Actually, everything in this Dhaba style PALAK PANEER  gravy must be a smooth paste, except the Paneer (cottage cheese). Thrash and mash the tomatoes.
Add one after one, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, dry red chili powder, Kasoori Methi (dry fenugreek leaves). 
Stir and cook well for 2-3 mins. 
Now add spinach paste. Mix well with rest. Spinach is very tender vegetables, so cook in very slow flame, else it would get burnt. 
When oil comes out on the surface of the gravy add Garam Masala powder and Paneer blocks. 
If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice. Please remember, don't cook it covered, else the nice green color will be vanished!
Now add fresh cream. Adding cream is optional. But I always prefer to add cream, since it enhance the taste of this dish.
Add one cube butter before serve!

Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!

More PANEER Recipes - 

Paneer Butter Masala
Paneer Pasanda
Paneer Samosa

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