How to cook Dhaba-style Paalak Paneer

As we enter the vibrant season of spinach, the market is overflowing with this nutritious green leafy vegetable. To celebrate this bounty, I’m excited to share some of my top-rated spinach-based recipes that are both delicious and satisfying. So far, we’ve explored delightful dishes like the savoury Palak Chicken, crispy Paneer Toasties, and rich Malai Sandwich Curry. Among the many cherished recipes, food lovers often dream of creating the perfect Dhaba-style Palak Paneer, known for its creamy texture and tantalizing flavours. There’s no need to search any further! Dive into my detailed recipe for this comforting classic, and you’ll find yourself mastering it in no time, impressing family and friends with every bite.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 3

Ingredients:
Spinach – 1 bunch
Fenugreek – 1/2 bunch
Paneer – 250 gms
Kasuri Methi ( dry fenugreek leaves ) – 20 gms
Vegetable stock – 300 ml
Onion – 30 gm
Tomato – 30 gm
Green chillies – 10 gm
Garlic – 1 small pod
Black Cardamom – 5 gms
Turmeric powder – 1 teaspoon
Chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Asafoetida – a pinch
Garam Masala – a pinch
Oil – 50 ml
Butter – 50 gms
Salt – to taste
Fresh Cream – for garnish
Coriander – for garnish

Method:

1 ) Clean the spinach and fenugreek and blanch them in hot water. Set aside and, in the meanwhile, cut Paneer into cubes.
2 ) Chop the onion and tomato and grind them to a coarse paste along with garlic. Set aside.
3 ) Grind the spinach and fenugreek to saucy consistency and set aside.
4 ) In a frying pan, heat oil and saute the onion-tomato and garlic paste. Add the black cardamom along with Turmeric, red chilli, coriander powder, asafoetida and slit green chillies. Fry further till oil oozes out.
5 ) Add the spinach-fenugreek paste and mix well. Add the vegetable stock and Paneer cubes and mix well. Add salt.
6 ) Add the garam masala, kasuri Methi and butter. Cover with a lid. Cook for five minutes on medium flame.
7 ) Check whether the gravy has a thick consistency. Once done, remove from flame and serve hot garnished with cream and chopped coriander.