Palak paneer recipe | how to make palak paneer | restaurant style palak paneer | Hidden tricks #daxa

🥘🥘INGREDIENTS🥘🥘

◆ 350 grm fresh palak leaves
◆ 3 cup water+ salt to boil palak leaves
◆ 1 medium size tomatoes
◆ 1 inch ginger
◆ 2 green chilli
◆ 6 garlic cloves
◆ 1 tsp oil + 1 tsp butter to roast paneer
◆ 2 tbsp ghee
◆ 2 cloves
◆ 1 bay leaf
◆ 1 tsp cumin seeds
◆ 1 inch cinnamon
◆ 2 tsp kasuri methi
◆ 2 cardamoms
◆ 1 medium size chopped onion
◆ ¼ tsp turmeric powder
◆ ½ tsp red chilli powder
◆ Salt to taste
◆ ½ tsp garam masala
◆ ½ tsp sugar - optional
◆ 2 tbsp fresh cream - or malai
◆ 1 tsp lemon juice

🫕🫕INSTRUCTIONS🫕🫕

◆ Boil 3 cup of water in a mixing bowl, add a little salt, and then spinach leaves to it.

◆ Blanch the spinach leaves for 2 to 3 minutes.

◆ Take them out and put them in ice-cold water.

◆ This helps the leaves in retaining their green color.

◆ In a mixture jar, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili.

◆ Grind it into a smooth paste and set aside.

In a pan, heat butter and oil. Add paneer cubes and roast for 2 minutes. keep it aside.

◆ Heat a pan on medium heat. Once hot, add the ghee and oil.

◆ Then add cumin seeds, cloves, bay leaf, cinnamon, cardamom, 1 tsp kasuri methi and the remaining 3 cloves of chopped garlic.

◆ Sauté for a few minutes until it starts changing color.

◆ Then add the chopped onions and saute the onion for 2 to 3 minutes until soft and translucent.

◆ Add turmeric powder, red chilli powder and salt. Mix well.
Add in the prepared spinach puree and mix. Also, add around 1/2 cup of water at the point.

◆ cook it for 7-8 minutes on medium heat.

◆ Once the palak is cooked, add paneer cubes and cook for 2-3 minutes.

◆ Then add the garam masala, kasuri methi and sugar. Mix and cook for 1 minute.

◆ Lower the flame and add the fresh cream and mix.

◆ Switch off the flame, add lemon juice, and mix.

◆ Serve restaurant-style palak paneer with naan, roti or rice.

🫕🫕NOTES🫕🫕

● Boil palak leaves only 2-3 minutes into the water.

● When palak leaves to boil, immediately transfer into ice cold water helps to stop its cooking process.

● Roast paneer cubes into butter giving a nice flavor to paneer cubes.

● kasuri methi and garlic give an aromatic flavor to palak paneer.

● you can use malai instead of fresh cream.

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