ढाबा स्टाइल पालक पनीर बनाने का बिल्कुल आसान तरीका

Ingredients

• 500 g Fresh Spinach (washed thoroughly, stems removed)
• 1 L Water (for boiling spinach)
• 1 tbsp Granulated Sugar (helps retain green colour)
• 1 tbsp Black Salt (Kala Namak) (adds subtle sulphur note)
• 2 Green Chilies (slit lengthwise, seeds removed for mild heat)
• 0.5 tsp Turmeric Powder (for colour and earthiness)
• 2 tbsp Vegetable Oil (neutral cooking oil)
• 2 tbsp Unsalted Butter (divided: 1 tbsp for tempering, 1 tbsp for finishing)
• 0.5 tsp Cumin Seeds (tempering)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed, adds smoky aroma)
• 0.25 cup Fresh Coriander Leaves (roughly chopped)
• 1 Tomato (medium, seeded and finely chopped)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Red Chili Powder (adjust for heat)
• 0.5 cup Hot Water (added to thin the puree)
• 0.5 tsp Crushed Green Chili (optional for extra heat)
• 1 tbsp Ginger Paste (freshly grated or jarred)
• 1 tbsp Fresh Cream (for richness, plus extra for garnish)
• 1 tsp Chaat Masala (balances flavours)
• 1 tsp Garam Masala (adds warm spice depth)
• 250 g Paneer (cut into 1‑inch cubes; frozen store‑bought works well)
• 2 tsp Milk Powder (dissolved in a little warm water, adds body)
• 0.5 tsp Cornflour (mixed with 2 tbsp water to form slurry)
• a pinch Cardamom Powder (for garnish)

Instructions

1. Wash and Prepare Spinach

   Rinse the spinach leaves thoroughly under running water to remove any grit. Trim tough stems and set the leaves aside.

   Time: PT5M

2. Blanch Spinach

   In a large pot bring 1 L water to a boil. Add 1 tbsp sugar and 1 tbsp black salt, then add the spinach. Cook for 2‑3 minutes until wilted but still bright green.

   Time: PT5M

   Temperature: 100°C

3. Shock and Puree

   Immediately transfer the blanched spinach to a bowl of ice‑cold water using a slotted spoon. Drain well, then blend the spinach with a little of the blanching water until a smooth bright‑green puree forms.

   Time: PT5M

4. Prepare Aromatics

   Finely chop the tomato, green chilies, and coriander. Set aside.

   Time: PT5M

5. Temper Spices

   Heat 2 tbsp oil and 1 tbsp butter in a skillet over medium heat. Add ½ tsp cumin seeds and ½ tsp crushed kasuri methi; sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Sauté Chilies and Ginger

   Add the slit green chilies, ½ tsp turmeric, and 1 tbsp ginger paste. Stir for 1 minute.

   Time: PT1M

   Temperature: Medium heat

7. Cook Tomato Base

   Add the chopped tomato, 1 tsp salt, and ½ tsp red chili powder. Cook, stirring, until the tomato softens and oil begins to separate, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Combine Spinach Puree

   Stir in the spinach puree and ½ cup hot water. Bring to a gentle simmer and cook for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Season the Gravy

   Add ½ tsp crushed green chili (optional), 1 tsp chaat masala, 1 tsp garam masala, and 1 tbsp fresh cream. Mix well and simmer for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

10. Add Paneer and Milk Powder

    Gently fold in the paneer cubes. Dissolve 2 tsp milk powder in 2 tbsp warm water and pour into the pan. Simmer for 2 minutes so the paneer absorbs the flavours.

    Time: PT2M

    Temperature: Medium heat

11. Thicken and Finish

    Mix ½ tsp cornflour with 2 tbsp water to form a slurry. Stir the slurry into the curry and cook for 1 minute until the gravy thickens. Add the remaining 1 tbsp butter, stir until melted, then garnish with a drizzle of fresh cream, chopped coriander, and a pinch of cardamom powder.

    Time: PT3M

    Temperature: Medium heat

12. Serve

    Transfer the Palak Paneer to a serving bowl and serve hot with tandoori roti, naan, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Spinach: Frozen chopped spinach (thawed)
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Green Chilies: Jalapeño (chopped)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Unsalted Butter: Ghee
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Tomato: Tomato puree (1/4 cup)
• Instead of Red Chili Powder: Paprika
• Instead of Crushed Green Chili: Red pepper flakes
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Fresh Cream: Full‑fat yogurt
• Instead of Paneer: Firm tofu (for vegan)
• Instead of Milk Powder: Evaporated milk (1 tbsp)
• Instead of Cornflour: All‑purpose flour slurry

Equipment Needed

• Large Pot
• Blender or Food Processor
• Skillet or Frying Pan
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Spatula or Wooden Spoon
• Small Bowl (for slurry)

Critical Steps — Do Not Skip

• Blanching spinach for only 2‑3 minutes to retain bright colour
• Shocking spinach in ice water to stop cooking
• Pureeing spinach to a smooth consistency
• Adding paneer at the end to keep it soft
• Using cornflour slurry to achieve the right gravy thickness

Chef Tips from the Video

• For extra richness, replace half the water with low‑fat milk.
• A pinch of nutmeg complements the spinach flavour beautifully.
• If you prefer a smoother texture, strain the spinach puree through a fine mesh sieve.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Puree the spinach and store it in the fridge for up to 24 hours.
• Paneer cubes can be frozen separately and added directly to the hot gravy.

Frequently Asked Questions