PALAK PANEER–RESTAURANT STYLE | PANEER RECIPES

 

I have tried Sindhi style palak paneer long back. As my hubby doesn’t like paneer i don’t buy often..I make paneer gravies very very rarely. Even if i want to try , i first browse for some recipes which are close to restaurant taste … I can make him eat by telling “its restaurant style “ .I tried PBM which was also a restaurant style recipe..Recently when i was browsing for it , i got this one. By seeing the comment section , i prepared this dish very confidently..

Yes, this recipe is “Truly a restaurant style recipe in 10 mins..”.My hubby loved it. Me too..

Please do not attempt this recipe without kasoori methi and garam masala . They are the star ingredients ..As soon as i added kasoori methi and garam masala powder , the aroma that wafted through my house hmmmm… i still remember tat smell..I dint have fresh cream in my hand . so i used boiled milk with its skin which was also good in taste. Do try with fresh cream for ur guests..They will be amazed..

INGREDIENTS

spinach/Palak leaves – 2 bunches (medium sized) Vegetable oil /Cooking oil - 2 tbsp Cumin seeds /jeera -  1 tsp Ginger, crushed – 2 inch piece ( i used G&G paste – 1 tsp) Garlic, crushed – 6-8 cloves Big onion ( finely chopped) –  1 no Finely Chopped tomatoes – 4 nos ( i used very small tomatoes, if big use 2) Paneer, cubed (Indian cottage cheese) – 100 gms Dried fenugreek leaves (or kasuri methi) – ! tsp (crush it well b4 use) Red chilli powder –3/4 - 1 tsp (adjust) Garam masala powder – 1/2 tsp Fresh thickened cream – 1tbsp or Milk with skin – 1/5 cup (less than 1/4 cup) Salt to taste Lime juice – few drops ( add at the end , before serving)

METHOD

Remove spinach leaves from stems and wash it well.  Cook in boiling water for 3 to 4 minutes & then refresh in cold water, drain, squeeze out excess water and puree until smooth. ( add a tsp of sugar while it cooks which helps to retain its green color).  Chop tomatoes and onions .. Heat oil in a heavy pan. Add cumin seeds, ginger & garlic paste and onions and fry until golden brown. Add tomatoes and cook until they become soft n mushy . Add the red chilli powder .  Saute for sometime and then add the spinach puree with required salt. .  ( Keep the paneer cubes immersed in hot water till use) Add the paneer cubes.. Stir  well and add kasoori methi ( crush it with ur hands and add), garam masala powder. Boil for few mins. Add water if necessary. Gravy should be little thick in consistency . Add water accordingly as we r going to add milk in the next step.. Add milk at the end .Mix well , leave it for a minute and switch off the flame. If u use fresh cream , add it  mix well and switch off the flame .. Add few drops of lime juice if desired & Serve hot.

NOTE

Instead of blanching the leaves u can also try sauteing them with little oil . Add sugar while u saute. I used red chilli powder here. Green chillies can also be used for variation and to get a greener gravy. But in the original recipe it is not mentioned.. If u plan to add green chilly ,saute it with leaves and then puree it along with the leaves. U can also try adding a pinch of fennel seeds powder while adding kasoori methi to get additional flavour. Boil some water in a bowl , switch off and put the paneer cubes till use. This keeps the paneer soft till end. No need to fry the cubes. Its completely optional.

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