MasterChef Pankaj Bhadouria's video: Dhaba Style Palak Paneer I I Pankaj Bhadouria

Dhaba Style Palak Paneer I ढाबा स्टाइल पालक पनीर I Pankaj Bhadouria Here is a Dhaba Style Palak Paneer recipe that many of you have been asking me for! What makes a Dhaba Style Palak Paneer different from a restaurant style palak paneer is the unabashed use of butter and the simplicity of flavors that make the Dhaba Style Palak Paneer so special. Two tricks used in the dhabas to make the Palak Paneer so delicious- the first is to blanch the spinach and add a little gram flour or besan to the puree. This helps in maintaining a good green color. And the second trick that is used in making palak paneer is to fry the paneer pieces and soak them in water immediately. This keeps the paneer pieces firm that do not break away in the gravy and also prevents it from turning hard or chewy after frying. Try out this extremely delicious Dhaba style palak paneer recipe! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Dhaba Style Palak Paneer Preparation Time: 20 minutes Cooking Time: 20 minutes Serves: 3-4 Ingredients: 1 kg spinach 300g Paneer 2 onions 3-4 green chilies 1 bunch coriander leaves 2 tbsp roasted gram 1 tsp cumin seeds 2 tomatoes 1 tsp garam masala powder 1 tsp red chili powder 1” ginger 1 tbsp chopped garlic Butter Method: Remove leaves of spinach and wash well in plenty of water at least thrice. Blanch the spinach leaves in boiling water for 3-4 minutes until wilted and refresh in cold water immediately. Grind the spinach with green chilies, coriander leaves, 1” ginger and the roasted gram to a fine puree. Cut the paneer into 1” cubes. Fry in medium hot oil till it starts acquiring a little color on the edges. Remove to a bowl of water to prevent the paneer from turning chewy. Heat the butter and the oil together in a pan. Add the cumin seeds and then the chopped garlic. Allow the garlic to acquire a golden color. Add the chopped onions and sauté till golden. Add the red chili powder, stir, add the chopped tomatoes and cook till the tomatoes are pulpy. Add spinach puree and bring to a boil. Add the fried paneer, 1 cup water and simmer for 5-6 minutes. Add salt to taste and finally finish with garam masala sprinkled on the top. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj