Dhaba Style Palak Paneer (Indian Spinach & Paneer Curry)
Our Dhaba Style Palak Paneer (Indian Spinach & Paneer Curry) brings you the authentic taste of this dish like the road side Dhabas. Imagine vibrant green (sharing the secret for this) curry with soft melt-in-the-mouth paneer. Super easy to make on the stove top and packed with bold rustic flavors. Sharing the step by step recipe along with common mistakes to avoid and my son's favorite way to take it for his school lunch.
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Servings:
servingsCalories:
Ingredients
- 8 oz paneer cubed
- 2 lbs spinach or 3 bundles
- 1 tablespoon oil
- 1 tablespoon butter
- 6 garlic pods slice 3 of them
- 1 inch ginger chopped
- 1 teaspoon turmeric
- 2 tablespoon coriander powder
- 1 tablespoon crushed kasuri methi
- 1 teaspoon garam masala
- 5 to 6 green chillies
- 1 finely chopped big onion
- 2 finely chopped tomatoes
- 1 cup cilantro, chopped
- 1 cup water
- 1 tablespoon cream
- For Tempering
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 2 dry whole red chillies
- ½ teaspoon asafoetida
- 3 garlic pods sliced
Instructions
- If using frozen paneer, thaw it and soak it in warm water for 10-15 mins. Throw away the water and keep cubes aside. skip this step if using fresh paneer.
- Meanwhile, blanch the spinach by bring a pot of water to boil and adding the spinach. Briefly blanch it for a couple minutes and immediately transfer it to a bowl with ice cold water. this will stop the spinach from further cooking and help retain the vibrant green color. Allow the spinach to cool.
- Next to a blender add the spinach, cilantro, green chillies, ginger and 3 garlic pods and a 2 tablespoon of water and blend until smooth. add more water if required, but gradually.
- In a wok or pan, add the oil followed by butter. Once melted add the cumin seeds and sliced garlic. Cook until aromatic and add turmeric, red chili powder and coriander powder, followed by dry crushed kasuri methi. Crush kasuri methi by rolling it between your palms. Cook the spices for 30 seconds.
- Then add chopped onions and saute untill golden brown. Next add chopped tomatoes and cook along with onions, until the oil starts to separate.
- Add the pureed spinach blend, followed by a cup of water and cook until the gravy starts bubbling.
- Next add the Paneer cubes and garam masala, and coat them with the gravy gently making sure the pieces don't crumble. Transfer in a serving bowl.
- Drizzle the cream on the paneer and prepare the tadka or tempering,
- In a sauce pan, heat some ghee, once hot add the asafoetida, cumin seeds, whole red chillies, sliced garlic and red chili powder. Cook for a minute and then drizzle it on the palak paneer.
- Enjoy it warm with naan or paratha.
Notes
Refer to the tabular colum of common mistakes to avoid, and my expert tips.
Nutrition
Serving: 1g
