ढाबा स्टाइल सीक्रेट रेसिपी पालक पनीर | Restaurant Style Palak Paneer | Honest Kitchen

Summary

This video reveals the secret to making restaurant-style Palak Paneer at home. The recipe focuses on blanching spinach with coriander and green chilies to preserve its vibrant green color. The process includes creating a smooth spinach paste with minimal water and cooking it with a rich blend of spices, cream, and butter for a creamy, flavorful texture. The key is in the final tempering of garlic, red chilies, and ghee, which enhances the taste. The result is a restaurant-quality dish that’s sure to impress with its fresh, vibrant flavors and perfect paneer cubes.

Takeaways

• 😀 Blanching spinach in boiling water with salt and sugar helps preserve its vibrant green color.
• 😀 Always clean the spinach thoroughly before use, as it tends to carry a lot of dirt.
• 😀 Minimize water usage when grinding spinach into a puree to avoid thinning the gravy and losing flavor.
• 😀 Cooling the spinach quickly in ice-cold water after blanching helps lock in the color and nutrients.
• 😀 To make the gravy smoother and richer, add cream and a pinch of nutmeg to the spinach mixture.
• 😀 Don't overcook paneer once added to the gravy to prevent it from becoming rubbery and losing texture.
• 😀 Use a large pan or wok to avoid spinach splattering and to ensure even cooking.
• 😀 Adding butter and cream to the spinach gravy reduces bitterness and enhances richness.
• 😀 Tempering with garlic and dry red chilies in ghee at the end gives the dish a restaurant-style aroma and flavor.
• 😀 Using minimal water when cooking the spinach paste prevents the gravy from becoming too watery or thin.
• 😀 The key to a flavorful Palak Paneer is the balance of textures—smooth gravy with soft paneer and a rich, aromatic tempering.

Q & A

What is the key to getting the perfect green color for palak in this recipe?

The key to preserving the vibrant green color of palak is blanching it in boiling water with a pinch of salt and a teaspoon of sugar, followed by transferring it into ice-cold water. This helps retain the color and prevent the spinach from turning dull.

Why is it important to minimize water usage while making the spinach paste?

Minimizing water while making the spinach paste is crucial because excess water can affect the consistency and texture of the gravy. Less water ensures a richer and creamier paste, allowing the spices to blend well without becoming diluted.

Can I skip the addition of tomatoes in the palak paneer recipe?

Yes, you can skip the tomatoes. The tomatoes are used primarily to balance the bitterness of the spinach. If you prefer, you can increase the quantity of onions to compensate for the tomatoes, or use a little extra sugar to balance the flavor.

What role does the addition of cream play in this palak paneer recipe?

Cream adds a rich, creamy texture to the dish and helps to soften the natural bitterness of the spinach. It also enhances the overall flavor, making the curry smooth and indulgent.

Why should the paneer not be cooked for too long in the gravy?

Paneer should not be cooked for too long because it can release water and become rubbery. The goal is to heat it through gently to maintain its soft, melt-in-the-mouth texture.

What is the significance of adding sugar during the blanching process of spinach?

Sugar helps maintain the bright green color of the spinach during the blanching process. It prevents the spinach from turning dark or dull, ensuring the dish looks fresh and vibrant.

Why is it recommended to use a large pan or kadhai for cooking the palak paneer?

A larger pan or kadhai is recommended to avoid splattering and to give enough room for the spinach to cook evenly. It also helps to contain any splashes from the oil or spinach as it cooks.

What can be used as a substitute for ghee in the tempering if desired?

If you prefer a substitute for ghee, you can use butter or oil in the tempering. However, ghee adds a distinct rich flavor that complements the palak and enhances the overall taste of the dish.

How do you avoid the spinach curry becoming too watery?

To avoid the spinach curry becoming too watery, it’s important to use minimal water when blending the spinach. Additionally, controlling the amount of water added while cooking helps maintain a thick, flavorful gravy.

What is the purpose of the tempering with garlic and red chilies?

The tempering with garlic and red chilies adds an extra layer of flavor to the palak paneer. It provides a bold, aromatic finish and enhances the overall taste, giving it a more complex and appealing flavor profile.