Dhaba Style Palak Paneer Recipe – How To Make Punjabi Dhaba Style Palak Paneer

Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there. Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Reasonable rates as well. Though the gravies are bit oily, the taste of it makes us forget the calories. After eating there, I had bookmarked few dhaba style recipes to try at home. To begin with, I tried this yummy Palak paneer for the first time following the recipe from one of my favorite YouTube channels – Cooking shooking. I am not sure that this is the authentic Punjabi dhaba style Palak paneer. But this recipe won’t disappoint you. I tried this recipe confidently based on the readers feedback in the video. As I had already tried restaurant style Palak paneer, I could spot the difference in taste and the method of preparation of this dhaba style recipe. It came out really well and tasty. We all loved it. And now after trying this dhaba style recipe successfully, I am confident enough to try more. Soon I will try to get the recipe from mini Punjabi dhaba restaurant and share in my space. Ok, Lets see how to make Palak paneer in dhaba style with step by step pictures.

Dhaba style palak paneer recipe

Dhaba style palak paneer recipe with step by step pictures and video - Healthy and yummy side dish for roti, naan and kulcha,

Cuisine: North Indian

Category: Paneer Recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Paneer / Cottage cheese – 1 cup (200 gms) Spinach / Palak leaves – 1 big bunch Green chilli – 1 to 2 nos Ripe Tomato – 1 no Big onion – 1 no Curd – 1/4 cup Red chilli powder- 1/2 tsp Dhania powder / coriander seeds powder – 1 tsp Nutmeg powder – 2 pinches Cumin powder – 1/4 tsp Sugar – 1 tsp Salt & water – as needed To Saute Cooking oil - 2 tbsp Bay leaf - 1 no Cumin seeds - 1/2 tsp Garlic cloves - 4 nos ( Finely chopped) Ginger - 1 tsp ( finely chopped) Fresh cream – 2 tbsp ( to garnish) Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DHABA STYLE PALAK PANEER

1. Wash the palak leaves and set aside. Soak paneer cubes in hot water till use.
2. Heat oil and splutter cumin. Saute bay leaf, onion, green chilli, garlic, ginger,tomato.
3. Switch off the flame and let the mixture cool down.
4. Add curd and mix well. Switch on the flame and keep it low.
5. Add the spice powders, sugar and salt. Mix well and boil for sometime.
6. Add palak leaves and saute till it becomes soft and cook completely. Cool down.
7. Grind everything to smooth or coarse paste as you like.
8. Again saute this paste in a kadai. Boil for few minutes.
9. Lastly add the paneer, Fresh cream and crushed Kasoori methi. Mix well and serve hot !

DHABA STYLE PALAK PANEER - STEP BY STEP PICTURES

Clean Palak leaves, discard the root part. Take the leaves along with stem. Wash it well. Chop roughly. Keep aside. Chop paneer into small cubes. Boil 2 cups of water. Remove from the flame and keep the paneer immersed in hot water till use. It helps to keep the paneer soft. Heat oil in a kadai. Splutter cumin seeds. Add bay leaf. Saute chopped onion, green chilli, ginger and garlic. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy. Switch off the flame. Let the mixture becomes warm. Add whisked curd and mix well. Switch on the flame again and keep it low. Add red chilli powder, dhania powder, sugar, salt, nutmeg powder and mix well. Boil for few minutes. Add washed palak leaves and saute till its cooked completely. Switch off the flame and grind everything to a smooth paste. Add this paste to the kadai. Add 1/2 cup of water and simmer the palak paste for few minutes. Lastly add the soaked paneer cubes, crushed kasoori methi and fresh cream. Mix well and switch off the flame. Serve hot with roti, naan or kulcha. Enjoy !

Note

Adjust the quantity of green chilli as per your spice level. Actual recipe uses 2 green chillies but I used one. Kasoori methi is optional. Its not used in the original recipe but I added it for additional flavor. For variations, you can blanch the Palak leaves and then add to tomato mixture while grinding. Sugar is used to retain the color of Palak leaves. So do not skip it. Do not add the curd when the mixture is hot. The mixture will become watery and gives a curdled look to the gravy. You can skip tomato and use curd alone.

Try this Dhaba style palak paneer recipe, enjoy with roti / Naan/ Kulcha !

Very good recipes Tags: Dhaba style palak paneer, Palak paneer in dhaba style, palak paneer recipe, dhaba style recipes, how to make palak paneer in dhaba style, palak paneer recipe.

from Chitra's Food Book https://ift.tt/2mumNWr