Dhaba Style Palak Paneer

Ingredients

• 300 g Spinach
• 1 tsp Sugar — for boiling water
• 2 pieces Green Chilli
• handful Coriander leaves — inferred as a small bunch
• 3 pieces Medium Size Tomatoes
• 4-5 cloves Garlic
• 1 inch Ginger
• 5-6 pieces Cashew nuts
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 2 pieces Small Bay Leaves
• 2 pieces Finely Chopped Onion
• to taste Salt
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• ⅛ tsp Turmeric Powder
• 1 tsp Kasuri Methi
• 1 tsp Garam Masala
• ½ cup Water — adjust based on desired gravy thickness
• 3 tbsp Malaai or Fresh Cream
• 1 tbsp Butter — optional for creaminess
• 300 g Paneer
• 2 tsp Desi Ghee
• 4-5 cloves Chopped Garlic
• 2 pieces Dry Red Chilli
• ½ tsp Red Chilli Powder

Steps

1. 1

   Wash the spinach thoroughly with water two to three times.

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2. 2

   Boil water in a pot and add 1 tsp of sugar to it to retain the green color of the spinach.

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3. 3

   Add the spinach to the boiling water and press it down slightly.

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4. 4

   Boil the spinach for 2 minutes, then turn off the flame and transfer it to very cold water.

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5. 5

   Once cooled, put the spinach in a mixer jar along with 2 green chillies and a handful of coriander leaves. Grind without adding water to make a puree.

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6. 6

   In another mixer jar, add 3 medium-sized tomatoes, 1 inch of ginger, 4-5 garlic cloves, and 5-6 cashew nuts. Grind without adding water to make a paste.

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7. 7

   Heat 2 tbsp of oil in a pan. Once hot, add 1 tsp of cumin seeds and 2 small bay leaves.

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8. 8

   Add 2 finely chopped onions to the pan and fry on high flame for 3-4 minutes until golden brown.

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9. 9

   Add the prepared tomato paste to the pan and mix well.

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10. 10

    Add salt to taste, 1 tsp red chilli powder, 1 tsp coriander powder, and less than 1/4 tsp turmeric powder. Mix the spices well.

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11. 11

    Add 1 tsp of water to the mixture and cover the pan. Cook on low flame for 3-4 minutes, stirring occasionally.

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12. 12

    After 4 minutes, check that the oil has separated from the masala. Add 1 tsp of crushed Kasuri Methi and 1 tsp of garam masala. Mix well.

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13. 13

    Add the spinach puree to the pan and mix thoroughly.

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14. 14

    Add about 0.5 cup of water to adjust the gravy thickness. Cover and cook on low flame for 7-8 minutes.

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15. 15

    After 7-8 minutes, add 3 tbsp of cream and 1 tbsp of butter to the gravy. Mix well.

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16. 16

    Add 300 g of paneer to the gravy and mix gently. Cover and cook on low flame for another 3-4 minutes to let the paneer absorb the flavors.

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17. 17

    For the tadka, heat 2 tsp of desi ghee in a small pan. Add 4-5 chopped garlic cloves and fry on low flame until golden brown.

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18. 18

    Add 2 dry red chillies and 0.5 tsp of red chilli powder to the ghee. Fry well and then pour the tadka over the palak paneer.

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