With my 17 years of Experience in cooking, I experimented with the 25 best combinations of ingredients to make the Best Punjabi Palak Paneer Recipe dhaba style which is far better than and delicious than any Dhaba style and any restaurant-style palak paneer recipe.
Helloeeewwww Everywonnnnn… welcome to my kitchen kohlirecipe.com
And in this palak paneer recipe, I tried to share a very simple and easy-to-understand cooking instruction for you in a casual tone To cook palak paneer recipe.
I have prepared this palak paneer recipe for the 6 people in my family, so the ingredients quantities are also according to that.
Cooking Time = 45 to 50 Minutes
Preparation time = 40 minutes
Quantity = good enough for 5 to 7 person
Alright guys, now let’s not waste any more time now and first gather all the below ingredients I have shared just below this.
Next instructions for cooking palak paneer recipe, then next I have shared my pro tips for you guys,
Don’t forget to check my pro tips in the below.
Palak paneer recipe ingredients in English:
First take 500 Grams of Spinach (Half KG Palak)
Next take 500 Grams of Indian Cottage Cheese (Half KG Paneer)
Next Take 2 Good Size of Onions and Chop Onion Finley Into Very Thin Slices
Next Take 4 Good Size of Fresh Green Colour Tomatoes (or take fresh red colour Tomatoes) {make a smooth paste of tomatoes}
Then Take 15 to 20 Garlic Cloves and chop it finely into very small pieces
Next Take 1 Table Spoon of Ginger and Garlic Paste
Next Take ½ (Half) Cup of Full Fat Thick Heavy Cream
Next Take 10 Cashews and soak cashews in water for 30 minutes and make a smooth paste of cashews
Next Take 1 Cup of Fresh Full Fat Milk
Next take 1 Table Spoon of Cumin Seeds
Then Take ¼ (half of half tea spoon) of Baking Soda
Then Take 1 Table Spoon of Red Chilli Powder
Next Take 1 Table Spoon of Turmeric Powder
Palak paneer recipe ingredients in English
Then Take Salt 1 Table Spoon
Next take 1 table spoon of Coriander Powder
Then take half tea spoon of Cumin Powder
Then take 2 Bay Leaves, 1 Cinnamon Stick, 3 to 4 Green Cardamom Pods, 3 Dried Red Chillies
Next Take ¼ (half of half) tea spoon of Asafoetida {hing}.
Then take 3 table spoon of Kasuri Methi (dried Fenugreek Leaves)
Next take ½ (half tea spoon) of Garam Masala powder
Next Take 4 table Spoon of Clarified Butter (Ghee)
And next take 3 Table Spoon of any Cooking Oil
Palak paneer recipe ingredients in English
So I took all these total 25 ingredients in my style best Punjabi Palak Paneer Recipe
which is lot better than any Dhaba style and Restaurant Style Palak Paneer Recipe.
Now let’s move to the Cooking Steps, so Follow The Steps Exactly as I shared below in the instructions Process.
Instructions for Cooking Best Punjabi Palak Paneer Recipe Dhaba Style:
Step 1:- Washing Step:
First wash those 500 Grams of Spinach in Salt Water Perfectly, salt remove the mud from the spinach (palak)
Again wash palak with fresh water and now drain the water from the spinach (palak).
Step 2:- Blanching step:
Now take a bowl and add enough water in the bowl, so that we can boil the spinach, but first,
Let the water come to a nice boil in the bowl and then add half tea spoon of sugar in the boiling water
Mix sugar in the boiling water and now add those perfectly washed 500 grams of Spinach in the Boiling Water.
{NOTE:- Don’t Use Spinach Stems, Use Only Spinach Leaves}
Boil Spinach for Only 2 Minutes on High Flame. Once Done,
Now take out Spinach Leaves from the boiling water bowl and Directly Add it in the Chilled Iced Water.
This step will helps spinach to overcook, after we removed from the boiling water.
Overcooked spinach will become black in colour, so boil spinach in boiling water for only 2 to 3 minutes on high flame.
Step 3:- Pestep:
Once Spinach is chilled in water, now remove spinach from the water,
Drain spinach, and take only spinach leaves and now
Take a mixer Grinder and add palak (Spinach) in the mixer grinder and with that,
Now only add half cup of fresh Coriander Leaves and 6 to 7 Green Chillies in the Mixer Grinder
And now Make a Smooth Paste of Spinach, coriander and Green Chillies using Mixer Grinder.
And now keep this paste aside for later use (we will use this paste in the 5th Step). And now let’s move to the next step.
Step 4:- Tempering Time:
Now Take a Pan and add 2 Table Spoon of Ghee and 1 Table Spoon of Oil in the Pan
Heat it for 3 to 5 seconds on high flame, and now
Add 2 Bay Leaves
1 Cinnamon Stick
3 to 4 Green Cardamom Pods
3 Dried Red Chillies
1 Table Spoon of Jeera (Cumin Seeds) in the Pan
¼ (half of half) tea spoon of Hing (Asafoetida)
And Lastly now Add 15 to 20 Finely Chopped Garlic Pieces in the pan
And cook all these Ingredients until Garlic Becomes little Golden In Colour on Medium Flame.
Step 5:- Spinach Fry:
Now Add that Smooth Paste of Spinach, Coriander and Green Chillies Paste in the Pan.
(Paste which we have prepared in the 3rd Step)
Yesss, add this Paste in the Tempering Pan and Cook this Paste for 3 Minutes on Medium to High Flame.
And now add ¼ (half of half) tea spoon of Baking Soda in the Pan,
Baking soda will helps spinach to stay green in colour, which looks superrrbbbb, in this palak paneer recipe.
Now Turn the Gas Flame to Medium and Cook this Spinach Paste until all the Water Gets Dry from the Spinach and Oil will Release in the Pan.
And Spinach Paste will become thick. Cook Spinach until That Step.
It will take Nearly 7 to 8 Minutes. But make sure, you cook spinach until the water gets dry from the spinach and oil releases in the pan.
Step 6:- Gravy Time:
Now take another pan and in that add 2 table spoon of ghee and 1 table spoon of oil in the pan.
Heat it for 3 to 5 seconds on high flame. And now
In the pan add 2 finely thinly chopped sliced onion pieces in the pan and
Cook onion on medium flame, cook until the onion becomes golden in colour.
Once onion turn into golden, now add 1 table spoon of Ginger and Garlic Paste in the pan
And cook this for 1 minute on low flame, so that, the raw smell of ginger and garlic disappears.
Step 7:-
Now add 4 Green Tomatoes Paste or you can add 4 Fresh Red Tomatoes Paste in the Pan
And now add 1 table spoon of Salt in the tomato paste pan and mix it perfectly,
Cook tomato paste for 2 minutes on medium flame.
Now add 1 table spoon of Red Chilli Powder
1 table spoon of turmeric powder
1 table spoon of Coriander Powder
½ (half) tea spoon of Cumin Powder
Add all these ingredients in the tomato paste and add ¼ (half of half cup of water) and now turn the gas flame to low
And cook this for at least 5 to 8 minutes on very low flame.
In this much of time, all the spices and tomatoes also gets cook perfectly.
Step 8:- Rich Step:
After 5 to 8 minutes of this tomatoes and spices cooking in low flame, when you see oil is releasing in the pan,
Now add that Cashew Paste, which we have made with 10 to 12 soaked Cashews,
Yesss, add this cashew paste in the pan and mix it perfectly and stir continuously for 2 minutes, and cook on low flame.
Step 9:-
After cooking cashews paste for 2 minutes on low flame, now
Add that spinach Fry, which we have cooked in Step 5 above.
Yesss, add this spinach fry in the tomato and cashew gravy pan and mix all this perfectly.
Step 10:- Consistency:
Now if you want to enjoy this palak paneer with Jeera Rice or Steamed Rice, then, we need to make palak paneer little gravy type,
Or
If you enjoy this palak paneer recipe with roti, or chapatti or with naan,
Then, no need to follow this step 10 step which I am going to tell you now.
Now add 1 Cup of Full Fat Milk in the gravy and mix everything perfectly.
Adjust adding milk according to your desired consistency gravy.
I have added full 1 cup of full fat milk. You also try it once.
{we can add water also to adjust the consistency, but milk gives this palak paneer recipe more rich flavour}.
After adding milk in the gravy, now let’s move to the next step. So
Step 11:-
Now take that 1 nutmeg (jaiphal) and add only half nutmeg crushed powder in the gravy now.
And mix it, with this now only add half tea spoon of garam masala powder.
Now cook this for 3 to 4 minutes on very low flame.
Step 12:-
Now take another pan and in that add 2 table spoon of Ghee and 1 table spoon of Oil and heat it for 3 to 5 Seconds.
Now in the hot oil, now add those 500 grams of Paneer Cubes in the pan
And shallow fry paneer in the oil for 2 to 3 minutes on high flame.
Paneer will become little golden in colour.
Once done, now
Step 13:-
Now add these fried paneer cubes in the Gravy Pan which we have made till Step 11.
When you add fried paneer cubes in the gravy pan, now only add, that full fat thick heavy cream in this gravy.
Keep little bit of cream for later for garnishing.
Once you added paneer and heavy cream in the gravy, now mix gently in the pan
And cook this for again 2 minutes on low flame.
Until this, we will do that last step, which is also very important.
Step 14:-
Take that pan, in which you have fried paneer, yess in the same pan only, add only 1 table spoon of butter
And heat it for 3 to 5 seconds until butter melts. Once done, now
Add 2 dried red chillies, 4 to 5 very small pieces of garlic cloves and 2 table spoon of Kasuri Methi.
Cook this tempering until the garlic becomes brown golden in colour, don’t burn it.
Once done,
Step 15:-
Now add this tempering in the palak paneer gravy on top of it, like garnish this tempering in the gravy
And also now add those left heavy cream on top of the palak paneer, like you are garnishing.
Best Punjabi Palak Paneer Recipe Dhaba style
So, this is my style punjabi palak paneer recipe with is lot better than any dhaba style and restaurant style palak paneer recipe.
That’s it for this recipe, now your palak paneer recipe is done.
And now let me give you some pro tips.
Pro Tips for Cooking Palak Paneer Recipe:
Tip number 1:-
If you are health conscious and you don’t want to eat much oil in this palak paneer recipe,
Then you can directly add paneer cubes in the gravy, without frying in the oil, when I have added fried paneer cubes in the gravy.
Tip Number 2:-
I have added ghee, butter and oil in this palak paneer recipe,
If you don’t have all these 3, then you can cook this palak paneer recipe with any one from these 3.
But using at least 2 will give you the best palak paneer recipe.
Tip number 3:-
I have taken green tomatoes in this palak paneer recipe to maintain the green colour in this recipe.
If you don’t have green colour tomatoes, you can use regular red coloured tomatoes.
Tip Number 4:-
Same tip like 3, I have also used baking soda in this recipe to maintain the green colour of spinach.
This baking soda ingredients is optional, so use it or not, ur wish
Tip number 5:-
U saw me using milk in this recipe, if you wish; you can use water also to adjust the consistency of the gravy.
Tip number 6:-
I have used cashew paste to make rice and give this recipe a rich flavour,
If you don’t have cashews, you can use almond paste also in this palak paneer recipe.
If you skip this ingredient, then you can’t make good palak paneer recipe than dhaba style and restaurant style palak paneer recipe.
Tip number 7:-
In generally, many restaurant don’t use turmeric powder and red chilli powder in the palak paneer recipe,
Because using this won’t give them perfect green colour in palak paneer recipe.
Maintaining green colour in palak paneer means, like a masterpiece dish.
But if you want hot spicy palak paneer recipe, then use red chilli powder in the recipe,
Or
You can use only when you add the last tempering in the palak paneer recipe.
In the last tempering, add dried red chillies, finely chopped garlic, kasuri methi and red chilli powder, and
Without wasting any second, directly add this tempering in the palak paneer recipe.
Because red chilli powder, burns very fast in the tempering, and gives you little bitter and smokey taste,
This doesn’t give you the good taste.
Tip number 8:-
You have noticed me in this recipe, I have fried spinach in the tempering, in the 4th and 5th step.
Then I have prepared the gravy with onions, tomatoes and with cashews paste and with spices, then
I have added this spinach fry in the gravy,
I did this because, cooking spinach in tempering and in the oil, will gives another rich flavour in the gravy, so I did this.
But
You can directly add spinach paste in the gravy which we have prepared in the 6th step, till 9th step,
You can add directly this spinach paste after 9th step and cook this spinach paste in the gravy until it becomes thick paste like
Water dried from the spinach, and then you can add cashews paste and then add water or milk to adjust the gravy consistency.
So I mean to say, this is my style palak paneer recipe, you can experiment here, and try yourself your experiment.
But trust me; my experiment will be your best masterpiece of palak paneer recipe.
Tip number 9:-
If you don’t like the warm flavours or hot spicy gravy, then you can skip adding garam masala in this recipe.
And if you don’t have jaiphal, than don’t worry, you can skip adding half tea spoon of jaiphal powder.
But if you add, again it will be your best dish you have ever made.
Tip number 10:-
If you are perfect with knowing green chillies spiciness, then skip adding turmeric powder and red chilli powder in this palak paneer recipe,
Use only green chillies and try the new taste in this palak paneer recipe.
Because when we add turmeric and red chilli powder, then our palak paneer recipe won’t be any more green in colour.
And I told before in this recipe, if you can’t maintain a green colour in palak paneer recipe,
Then your 1 mark of good looking dish will be getting cancelled.
Alright guys, this my is style kohlirecipe kitchen style palak paneer recipe which is lot better than any Dhaba style and any restaurant style palak paneer recipe.
I didn’t told this dialogue, my family said this dialogue to me, when I served them this rich best punjabi palak paneer recipe.
Go and try your experiment with this recipe and tell me how you made your masterpiece.
And yesss, don’t you dare to forget to check my pro tips, and other recipe from below,
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