Watch: Recipe Revealed! Dhaba Restaurant Shares Its Fashionable Palak Paneer Recipe (Video Inside)

Think about a plate of dal tadka and jeera aloo with butter-layered tandoori roti from a roadside meals joint! If you’re already slurping, then this particular shock will certainly make you grin ear to ear. We’ve discovered Delhi’s well-known Dhaba restaurant’s much-loved palak paneer recipe for all you readers of NDTV Meals. Shared by Chef Ravi Saxena, this recipe additionally reveals the secrets and techniques to its lip-smacking style. Let’s give it a glance!

Watch: Here is The Recipe Video For Dhaba Restaurant-Particular Palak Paneer:

Additionally Learn: Yellow Dal Tadka Recipe From Dhaba Restaurant Is A Must-Try

Loaded with cream and butter, palak paneer is undoubtedly an all-time favorite dish within the North Indian cuisine. Though it’s majorly related to winter eating regimen, year-round availability of spinach has made this dish a standard affair in nearly each kitchen.

Historically, getting ready the spinach puree performs an necessary position in Palak paneer recipe; however to curtail down the cooking time, Chef Ravi Saxena shares some tricks to hold a spinach paste prepared before-hand. “To make the palak paste, first boil the spinach leaves in water with one-fourth teaspoon of salt. After a minute, take the leaves out and switch them in a cold-water bowl to maintain the color intact. Lastly, drain the surplus water, pour the leaves in a blender and make a clean paste,” he shared.

Here is The Written Recipe For Dhaba Restaurant-Particular Palak Paneer:

Prep Time: 30 minutes

Cook dinner Time: 15 minutes

Serves: 2

Elements:

200 g paneer, minimize in cubes

1 cup spinach paste

Half tbsp chopped garlic

Half tbsp chopped ginger

2-Three chopped inexperienced chilli

1 tsp garam masala powder

1 tsp dried fenugreek leaves

1 tbsp oil

1 tbsp butter

2 tbsp contemporary cream

Water as required

Salt to style

Chili oil for garnish

1 dry purple chili for garnish

Methodology:

In a pan, pour oil and warmth it.

Add the chopped ginger, chopped garlic and chopped inexperienced chilies. Cook dinner for some time.

Add spinach paste and pour water to it.

Add garam masala powder, dried fenugreek leaves

Add the cubes of paneer into the pan and blend nicely.

Add contemporary cream and butter. Stir for some time.

Take it out in a bowl and add some contemporary cream to it.

Garnish with chili oil and a dry purple chili.

Pair this appetising bowl of palak paneer with roti or paratha and put collectively a lavish meal to beat the mid-week blues!

Tell us the way you prefer it within the remark part under.