Dhaba Style Palak Paneer. Remove the paneer from pan and Immediately add the Paneer in water. We do this so the paneer stays soft. Let it soak till its ready to be used.

Homemade cheese in tomato and cream sauce. Restaurant Style Palak Paneer - How to Make Palak Paneer - Cottage Cheese In Spinach Gravy - Smita. Paneer Masala Recipe - Dhaba Style Panner Dish You can cook Dhaba Style Palak Paneer using 18 ingredients and 18 steps. Here is how you cook it.

Ingredients of Dhaba Style Palak Paneer

Prepare 400 of gms, Cootage Cheese / Paneer, (I used 2 packets of 200 gms each).
It's 500 gms of Spinach Leaves.
It's 1 of big Onion.
Prepare 1 inch of piece of Ginger.
You need 4-5 of Garlic Cloves.
Prepare 2-3 of large Tomatoes.
Prepare 2-3 of Green Chilies.
It's 1 teaspoon of Cumin Seeds.
Prepare 1/4 teaspoon of Turmeric Powder.
You need 1/2 teaspoon of Red Chilli Powder.
You need 1 teaspoon of Garam Masala Powder.
You need 3/4 teaspoon of Coriander Powder.
It's to taste of Salt.
Prepare 1/8 teaspoon of Pepper Powder.
You need 1/4 teaspoon of Sugar.
You need 4 tablespoons of Cold Milk.
Prepare 1 teaspoon of Fresh Cream.
It's 2 tablespoons of Mustard Oil.

The best Palak Paneer Recipe - Dhaba Style - Easy to make recipe of the Famous Indian dish made with Spinach and Cottage Cheese. Best served with Rice or Naans. Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there.

Dhaba Style Palak Paneer instructions

Clean and wash the spinach leaves thoroughly. Sieve the water..
Keep 2-3 cups of water to boil, once it comes to a boil, add the spinach leaves, cover and cook on low heat. Cook until the first boil, take off heat..
Sieve the water. Reserve the drained water for later use. Pour cold water over the spinach, keep aside..
Finely chop ginger, garlic, onion and tomato..
Heat 1.5 teaspoons of oil in a kadhai / cooking pan, add ginger and garlic, saute until golden..
Add the onions and green chillies saute them till they turn golden brown..
Add tomatoes and a little salt and saute for 1 minute. Cover and cook on a low heat till the tomatoes turn soft..
When the masala is cooked, take off heat and allow it to cool..
Heat the spinach water kept aside, take off heat. Chop the cottage cheese into meat squares, put them into the hot water..
Put the cooled spinach leaves, the onion-tomato masala and sugar in a mixer jar and blend into a fine paste..
Heat 1/2 teaspoon oil in a tadka pan, add cumin seeds and allow them to crackle till they turn golden..
Reduce the heat, add the turmeric, red chilli and coriander powders. Saute for a few seconds. Take off heat..
Add the spinach-masala paste in a kadhai, put it back on heat, add the cumin seeds tadka and mix..
Cook on low heat for 3-4 minutes, fry the spinach masala till it leaves the sides of the kadhai..
Now add paneer pieces and stir in gently. Add 2-3 cups of water, cook for 1 minute..
Add black pepper powder, garam masala powder and cold milk, cook for 1 minute, take off heat..
Garnish with some grated paneer and drzzle some fresh cream on top..
Serve hot with roti, parathas or naan..

Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Dhaba style palak paneer is paneer cubes in scrumptious spinach gravy which boosts with the flavours of garlic and ginger is pleasantly spicy and has the perfect balance of flavours. Palak Paneer has got to be the most popular and recognized vegetarian dishes in North Indian cuisine. The combination of fresh, vitamin packed spinach Try this Dhaba style recipe, or rustic version of palak paneer, and enjoy the amazing textures and flavors of spinach, garlic, ginger, onions, tomatoes..paneer masala