Palak Paneer Recipe – Restaurant Secret – Video

Palak paneer is a high protein dish from North Indian main course menu. Spinach paste is cooked with tadka and Paneer pieces are added on top.

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Palak paneer
Palak paneer
This one is specifically for those who love to eat Palak Spinach in restaurants and don’t like it at home!. My husband too was like this until he ate the one my mother-in-law made in a different way.

Generally, the Palak Paneer made at home is not well grind and Palak particles do not taste that well in your mouth. Whereas the one made in restaurant is quite smooth and well grind.But there is more to it than what meets the eye. The Palak Paneer in restaurants is made with some additional ingredients to make it extra smooth.

Cup Shahi Palak Paneer

  • 500 Gms Spinach Finely chopped-Palak
  • 100 Gms Paneer
  • 1 Tsp Butter
  • 2 Number Tomato
  • 2 Tsp Tomato Sauce
  • 1 Number Green Chili Finely chopped
  • 3 Tsp Oil
  • 2 Pinch Baking Powder Meetha Soda
  • 1/4 Tsp Salt
  • 1 Number Black Cardamom Badi elaichi-crushed seeds
  • 2 Number Clove Crushed Laung
  • 1/4 Tsp Black pepper powder
  • 1/2 Tsp Sugar
  • 1 Number Onion
  • 2' Inch Ginger
  • 1/4 Cup Milk
  • 1/2 Cup Water
  • 1 Tsp All Purpose Flour Maida

  •   Instructions

  • Take a cooker, add Spinach, Baking powder Meetha soda and salt. Mix well.
  • Cover the lid, switch on the stove and wait for 1 whistle.
  • After 1 whistle, switch off the stove. Open the lid and keep aside for cooling.
  • Take a pan, add 2 tsp oil and heat on high flame.
  • Add All purpose flour and roast it on low flame for 1 min.
  • After 1 minute, switch off the stove. Take another pan. Add 1/2 cup water and heat it. No need to boil it.
  • Mix this warm water with the all purpose flour Maida. Keep it aside for later use.
  • To make tadka, Grate Onion and Ginger into fine pieces. Chop 1 one Tomato into fine pieces.
  • Add ginger and roast until it gets light golden brown.
  • Now add onion and roast until it gets golden brown.
  • Add tomato and green chili. Mix well and cook until tomato soften-es.
  • Now add All purpose flour paste to this mixture. Mix well.
  • Boiled Spinach would have cooled down by now. Grind it along with a tomato to a fine paste.
  • Mix spinach paste with your tadka. Switch on the stove on medium flame.
  • Add sugar, black pepper powder, crushed cloves, crushed cardamom seeds & Salt. Mix well.
  • Add Tomato sauce and butter. Mix well and cook until the water in paste dries up.
  • Cut your Cottage cheese Paneer pieces into desired shape.
  • After about 10 minute, the Spinach’s water has dried. Add Cottage cheese pieces.
  • Cook for 1 minute and then your Shahi Palak Spinach Paneer is ready.
  • Enjoy it with tandoori Roti or Naan.

  •  Storage and Serving Suggestions

    Palak paneer restaurant style
    Palak paneer restaurant style

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