Palak paneer recipe/ how to make restaurant style palak
paneer/ palak paneer recipe with recipe video and step by step images.
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| Palak Paneer Recipe / A Perfect Restaurant Style Recipe |
Palak Paneer is a very healthy nourishing &
mouth-watering dish from north Indian cuisine. A creamy spinach gravy with the
paneer sauteed in Punjabi tadka is a perfect restaurant style recipe.
The spinach leaves along with the tender stalk are taken in
this recipe. They are then blanched in boiling water. This is a very important
step as it helps spinach to retain its color. Secondly I have used butter and
oil for frying the tadka as when butter is used along with oil, the oil
prevents the browning of butter.
To give the gravy a creamy feel some fresh cream is added,
you can also add in some cashew nuts paste to make it more richer in taste.
However I like it without cashew nuts paste. Also the water should be added as
per the required consistency. I like to have palak paneer with rice so the
mentioned quantity was sufficient for me.
For more Punjabi cuisine recipes do visit Amritsari
Khatte Chole (Zero oil), Punjabi
Suran , Punjabi
Dum Aloo restaurant style , Paneer
Makhni restaurant style, Paneer
Pudina
Some tips for this recipe of Palak Paneer are mentioned
after the method.
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Ingredients:
1 bunch Spinach
8 Paneer pieces
2 tbsp Oil
2 tbsp Butter
1 Onion (finely chopped)
1 tsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
1 Green Chilli (finely chopped)
1 tsp Cumin seeds
½ tsp Garam masala powder
½ tsp Red Chilli powder
¼ cup Water
2 tbsp Fresh Cream
Salt
Water for boiling Spinach
Method:
Wash and clean the spinach leaves thoroughly. Also take the
tender stalk along with the leaves.
Boil enough water in a pan. Put in the spinach leaves and
blanch them for 5 min.
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| boil water |
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| add spinach |
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| boil for 5 min |
After 5 minutes the spinach would change its color. As soon
as the spinach starts to change its color transfer the leaves into ice cold
water. This is done as it helps to retain the green color.
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| starts to change color |
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| transfer to ice cold water |
Make a puree of this blanched spinach along with ¼ cup
water. Adjust water as per the consistency required.
In a pan heat 2 tbsp oil and 2 tbsp butter. Let the butter
melt.
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| let butter melt |
Add in 1 tsp Cumin seeds.
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| add cumin seeds |
When the cumin seeds starts releasing aroma put in 1 onion
finely chopped. Saute till translucent.
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| add onion |
Further include the chopped ginger, garlic, green chilli and
continue frying on low to medium heat till it turns brown.
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| add ginger, garlic, green chilli |
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| saute till brown |
Further add in the ½
tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir
fry for a minute on low heat.
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| add spices |
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| stir fry |
Add in the 8 paneer pieces and stir fry for a minute.
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| add paneer |
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| stir fry |
Add in
the spinach puree. Mix well and simmer for 5 minutes.
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| add spinach puree |
Now its time to put in 2 tbsp of fresh cream and salt. Mix
well.
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| add fresh cream and salt |
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| mix well |
The restaurant style Palak Paneer is ready.
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| Palak Paneer Recipe / A Perfect Restaurant Style Recipe |
Serve hot with any Indian bread of your choice. It also goes
well with Jeera rice and also Plain steamed rice.
Tips:
Wash and clean the spinach leaves thoroughly
Do not blanch the spinach leaves for long.
Add water to the spinach puree as per the consistency
needed.
Go food-a-licious and share your experience with us via comments
Go food-a-licious and share your experience with us via comments
