Palak paneer | How to Make Palak Paneer | Punjabi Style Palak Paneer | Restaurant Style Palak Paneer
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Palak paneer | How to Make Palak Paneer | Punjabi Style Palak Paneer | Restaurant Style Palak Paneer - This recipe is a famous Punjabi recipe!!! But its origin may be in Punjab, but it has fans worldwide. Palak Paneer goes well with chapatis, Rotis, Pulka and Jeera Rice.
Palak Paneer is a simple recipe but do follow some small tips and suggested measures. These days, restaurants make small changes to the original Palak Paneer. Variety is good, but I am giving an authentic, old recipe for Palak Paneer.
Try this, Spicy Gongura Paneer and Kadai Paneer Recipe
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Tips
How to ensure Palak Paneer is a lovely green in colour as in a restaurant? Drop Spinach Leaves in boiling water, cook for 3 minutes and then put them immediately into cold water. Then the Leaves won’t cook any further and will stay green. Or the Spinach Leaves change into a dark green colour.
Paneer:
It is always best to use homemade Paneer. But, in case, you buy it in the market, cut it and soak it in hot water for 10 minutes so that the Paneer turns soft. Then it will absorb the flavours nicely.
Some tips to enhance taste:
• Onions should be fried well.
• Use Kasuri Methi (dried Fenugreek leaves) without fail. Then you get a nice flavour.
• If you want a restaurant-style, then use Fresh Cream. Those who do not have Fresh Cream can use Milk Cream, mix it well, cook the Curry for a while and then remove it from the fire. If you use Fresh Cream, you could straight away remove the Curry from fire.
Palak paneer | How to Make Palak Paneer | Punjabi Style Palak Paneer | Restaurant Style Palak Paneer - Recipe Video
Palak paneer | How to Make Palak Paneer | Punjabi Style Palak Paneer | Restaurant Style Palak Paneer
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 3
Ingredients
- 5-6 Bunches Spinach Leaves
- 3 Green Chillies
- 200 gms Paneer
- 1 cup Chopped Onions
- 1 tsp Ginger Garlic Paste
- 1/4 cup Oil
- 3 tbsps Butter
- 1 tsp Ghee
- 3 tbsps Fresh Cream
- 1 tsp Cumin Seeds
- 3 Red Chillies
- 1 tsp Mirchi Powder
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi (Dried Fenugreek leaves)
- 1 tsp Roasted Cumin Seeds Powder
- 1/2 tsp Garam Masala
- 150 ml Water
Instructions
- Snip off Spinach Leaves, cook for 3-4 minutes in boiling water and put immediately into cold water. This will ensure that the Spinach Leaves do not change color.
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Make a smooth paste of the cooked Spinach and Green Chillies adding 1/4 cup of water.
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Heat oil in a pan and add Cumin Seeds and Red Chillies and fry.
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Then fry onions until they turn golden and mix Ginger Garlic paste and fry.
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Add the Spinach paste, Mirchi Powder, Garam Masala, Coriander Powder, roasted Cumin Seeds Powder, Salt, crushed Kasuri Methi and mix well. Cook covered on a medium flame until oil separates from the Spinach paste.
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Add butter and mix well and cook until butter melts and gets mixed in the Spinach.
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Once Oil separates, add 150 ml hot Water and let it become thick.
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Then take Paneer pieces, soaked in lukewarm water for 15 minutes, and add to the Spinach paste and cook for 10 minutes without letting the pieces crumble.
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Add 1 tsp Ghee for fragrance and Fresh Cream, if you like, and remove it from the fire. There you have Palak Paneer than has restaurant taste.
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