Palak Paneer – Dhaba Style

Ingredients (Serves 5 – 6)

1. Paneer – 350 – 400 gm, cubedPalak / spinach – 2 -3 handful

2. Oil – 3 tbsp

3. Cumin seeds / Shahi jeera – 1 pinch

4. Ginger-garlic paste – 1 tbsp

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Green chilies – 3 – 4, finely chopped

5. Onion – 1 medium, finely chopped

6. Turmeric powder – 1/4 tsp

Chilli powder – 1 tsp

Coriander powder – 1.5 tsp

Cumin powder – 1 tsp

Pepper powder – 1/2 tsp

7. Tomato – 2 medium-small, pureed

8. Garam masala powder – 1/2 tsp

Milk powder  – 1.5 tbsp and ghee – 1 tsp (You can replace milk powder and ghee with 1.5 tbsp grated mawa)

Cilantro / coriander leaves – 2 tbsp, chopped

Chat masala – 1 pinch

9. Hot water – 1/4 – 1/2 cup

10. Kasoori methi – 1/4 tsp

Butter – 2 – 3 tsp

Grated paneer – 3 – 4 tbsp

Sugar – 1 – 2 pinches, to balance the flavors

11. Heavy cream or milk – 2 – 3 tbsp

12. Lemon juice – 1 tsp (optional)

Method

1. Rinse spinach thoroughly. Boil water in a sauce pan. Add spinach leaves, little salt and blanch them for 2 – 3 minutes or till wilted. Drain the spinach leaves, reserve the water for using later. When it cools down, puree the spinach to a smooth paste in the large jar of a blender.  You can reserve the drained water for gravy.
   
2. Heat 2 -3 tbsp oil in a kadai. Add kala jeera / shahi jeera or cumin seeds and stir for a few seconds. Add ginger-garlic paste, finely chopped ginger, garlic and green chilies. Cook until their raw smell disappears. Add finely chopped onion, salt and mix well. Cook until onion turns soft and light golden. Bring down the heat to low.
   

3. Add turmeric powder, chilli powder, coriander powder, cumin powder and pepper powder. Cook for 1 – 2 minutes until their raw smell is completely gone. Add ground tomato and cook covered for a few minutes, stirring occasionally, until oil separates. Add garam masala powder, milk powder, ghee, chopped cilantro and chat masala. Cook for a few minutes.

4. Add spinach puree to the pan. Mix well. Add the reserved water (from blanching spinach). Cook covered for 8 – 10 minutes, stirring once or twice in between. Taste-check and add salt, if required. Add kasoori methi, butter, grated paneer and a pinch of sugar to balance the flavors. Add heavy cream and mix well. Cook for 1 minute and switch off the flame. Add a tsp of lemon juice after a few minutes (optional) and mix well. Serve with naan/chapathi / pulao etc.