Dhaba style palak paneer is an authentic Indian spinach and paneer curry with vibrant green color, melt-in-the-mouth paneer cubes, and bold rustic flavors finished with a cumin-garlic tempering.
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If using frozen paneer, thaw it and soak it in warm water for 10-15 mins. Throw away the water and keep cubes aside. skip this step if using fresh paneer.
Meanwhile, blanch the spinach by bring a pot of water to boil and adding the spinach. Briefly blanch it for a couple minutes and immediately transfer it to a bowl with ice cold water. this will stop the spinach from further cooking and help retain the vibrant green color. Allow the spinach to cool.
Next to a blender add the spinach, cilantro, green chillies, ginger and 3 garlic pods and a 2 tbsp of water and blend until smooth. add more water if required, but gradually.
In a wok or pan, add the oil followed by butter. Once melted add the cumin seeds and sliced garlic. Cook until aromatic and add turmeric, red chili powder and coriander powder, followed by dry crushed kasuri methi. Crush kasuri methi by rolling it between your palms. Cook the spices for 30 seconds.
Then add chopped onions and saute untill golden brown. Next add chopped tomatoes and cook along with onions, until the oil starts to separate.
Add the pureed spinach blend, followed by a cup of water and cook until the gravy starts bubbling.
Next add the Paneer cubes and garam masala, and coat them with the gravy gently making sure the pieces don't crumble. Transfer in a serving bowl.
Drizzle the cream on the paneer and prepare the tadka or tempering,
In a sauce pan, heat some ghee, once hot add the asafoetida, cumin seeds, whole red chillies, sliced garlic and red chili powder. Cook for a minute and then drizzle it on the palak paneer.
Enjoy it warm with naan or paratha.
Refrigerate in an airtight container for up to 3 days; reheat gently on stovetop, adding water if gravy has thickened. Store tempering separately and add fresh just before serving.
blender · wok or large pan · saucepan for tempering
Blanch the spinach briefly in boiling water, then immediately transfer to ice-cold water to stop cooking and retain the vibrant green color. Avoid over-cooking the spinach before blending.
Yes. Thaw frozen paneer and soak it in warm water for 10-15 minutes, then discard the water before cubing. Skip this step if using fresh paneer.
Tofu (pressed and cubed), chickpeas, or white fish work as alternatives, though the texture and richness will differ.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened.
Yes. Prepare the spinach puree and gravy up to 1 day ahead. Add paneer and tempering just before serving to keep the paneer soft.
