Recipe- Restaurant Style Palak Paneer

Discover the secrets to crafting restaurant-style Palak Paneer! Palak Paneer, a timeless favorite, holds a special place on every Indian restaurant menu. Adored by Punjabis and savored in households across the nation, this delightful dish graces tables at least once a fortnight. While homemade Palak Paneer exudes a rustic charm, there's an undeniable allure to the silky-smooth version found in restaurants. Unlock the magic with our recipe for Restaurant Jaisa Palak Paneer, allowing you to recreate the velvety texture and rich flavors that make this dish an absolute classic. Elevate your culinary skills and indulge in the luxury of savoring Palak Paneer reminiscent of your favorite restaurant experience.

Ingredients

500 gms Fresh Palak
250 gms Paneer
1 large Onion finely chopped
1 tblsp Ginger-Garlic finely chopped
2 – 3 Green Chillies chopped
2 medium Tomatoes chopped
1 tsp Cumin Seeds (Jeera)
1 tsp Red Chilly Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1/4 cup Cashewnut
6 tblsp Ghee / Butter
100 gms fresh Cream / Malai (No Compromise on this)
Salt To Taste

Method

* Soak the cashenuts in lukewarm water for 30 mins.

* Clean and wash the spinach leaves.

* Take a vessel boil spinach in it with minimum water for 5 – 6 mins with lid OPEN. Immediately transfer it to cold water to stop the further cooking of the spinach (palak). After 2 – 3 mins take it out put it in a blender and when completely cooled make a fine puree of it.

* Cut the paneer in to cubes and deep fry them till golden. Drain them out in a water bowl. This will make the paneer soft. Keep it aside.

* In a kadai, heat 1 tblsp of ghee and add the cumin seeds. when they begin to crackle add chopped onion, chopped green chilly and garlic- ginger chopped.

* Fry till the onion become translucent Then add the chopped tomatoes and cook till the tomatoes become soft and then add cashewnuts. Stir fry for 5 mins.

* Then switch off the flame and let the masala cool down.
When the masala cools down grind this masala to a fine paste.

* Now heat the remaining ghee / butter and tip in the grinded masala, salt and dry masalas – red chilly powder, coriander powder and garam masala. Mix well. Cook the masala for 4 – 5 mins or till the masala begins to leave oil and looks completely bhunoed.

* At this point add the pureed palak and paneer cubes. Mix with a gentle hand so that paneer cubes do not break and cook for 5 – 6 mins or till the ghee separates.

* Add the cream reserving 1 tbsp for garnishing later.

* Mix it well. Add 1/2 cup of water and let it simmer now on a low flame for 10 – 15 mins. Cover the pan while simmering.

* After 10 – 15 mins the ghee will be separate on the sides. Check the seasoning. Close the flame.

* Garnish with 1 tbsp cream and serve hot with naan, chapati or parantha of your choice.

* Your palak paneer like restaurant is ready.