Dhaba Style Palak Paneer

Name: Dhaba Style Palak Paneer
Total time: 1800 s
Yield: 6-8 servings
Cuisine: Indian
Ingredients: 400 gms, Cootage Cheese / Paneer, (I used 2 packets of 200 gms each); 500 gms Spinach Leaves; 1 big Onion; 1 inch piece of Ginger; 4-5 Garlic Cloves; 2-3 large Tomatoes; 2-3 Green Chilies; 1 teaspoon Cumin Seeds; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Red Chilli Powder; 1 teaspoon Garam Masala Powder; 3/4 teaspoon Coriander Powder; to taste Salt; 1/8 teaspoon Pepper Powder; 1/4 teaspoon Sugar; 4 tablespoons Cold Milk; 1 teaspoon Fresh Cream; 2 tablespoons Mustard Oil

Sonal Sardesai Gautam @SSG_17

Dhaba Style Palak Paneer

Sonal Sardesai Gautam @SSG_17

Saved

Ingredients

30 mins

6-8 servings

400gms, Cootage Cheese / Paneer, (I used 2 packets of 200 gms each)
500 gmsSpinach Leaves
1big Onion
1 inchpiece of Ginger
4-5Garlic Cloves
2-3large Tomatoes
2-3Green Chilies
1 teaspoonCumin Seeds
1/4 teaspoonTurmeric Powder
1/2 teaspoonRed Chilli Powder
1 teaspoonGaram Masala Powder
3/4 teaspoonCoriander Powder
to tasteSalt
1/8 teaspoonPepper Powder
1/4 teaspoonSugar
4 tablespoonsCold Milk
1 teaspoonFresh Cream
2 tablespoonsMustard Oil

Saved

Steps

30 mins

1

Clean and wash the spinach leaves thoroughly. Sieve the water.
2

Keep 2-3 cups of water to boil, once it comes to a boil, add the spinach leaves, cover and cook on low heat. Cook until the first boil, take off heat.
3

Sieve the water. Reserve the drained water for later use. Pour cold water over the spinach, keep aside.
4

Finely chop ginger, garlic, onion and tomato.
5

Heat 1.5 teaspoons of oil in a kadhai / cooking pan, add ginger and garlic, saute until golden.
6

Add the onions and green chillies saute them till they turn golden brown.
7

Add tomatoes and a little salt and saute for 1 minute. Cover and cook on a low heat till the tomatoes turn soft.
8

When the masala is cooked, take off heat and allow it to cool.
9

Heat the spinach water kept aside, take off heat. Chop the cottage cheese into meat squares, put them into the hot water.
10

Put the cooled spinach leaves, the onion-tomato masala and sugar in a mixer jar and blend into a fine paste.
11

Heat 1/2 teaspoon oil in a tadka pan, add cumin seeds and allow them to crackle till they turn golden.
12

Reduce the heat, add the turmeric, red chilli and coriander powders. Saute for a few seconds. Take off heat.
13

Add the spinach-masala paste in a kadhai, put it back on heat, add the cumin seeds tadka and mix.
14

Cook on low heat for 3-4 minutes, fry the spinach masala till it leaves the sides of the kadhai.
15

Now add paneer pieces and stir in gently. Add 2-3 cups of water, cook for 1 minute.
16

Add black pepper powder, garam masala powder and cold milk, cook for 1 minute, take off heat.
17

Garnish with some grated paneer and drzzle some fresh cream on top.
18

Serve hot with roti, parathas or naan.

Saved

Cooksnaps

Saved

Sonal Sardesai Gautam @SSG_17

on March 29, 2020 18:26

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟