Palak paneer recipe| hotel style punjabi paneer palak

PALAK PANEER  is favourite dish of my husband,we normally order this in restaurants .I tried making this at home & it turned out to be better than restaurant version...Now this has become a regular recipe in my kitchen.

 Ingredients:

 SPINACH (PALAK) - 2 bunches

PANEER cubes (cottage cheese)- 10-12

Green chillies-3

Onion -1

Garlic-2 cloves

ginger - half inch piece

Cumin seeds (jeera)- 1 tspn

Butter/Ghee - 2-3 tbsp

Dahi (yoghurt) - half cup

1/2 cup -Coriander ( cilantro) /kothimbir paste.

Turmeric powder - pinch

Coriander cumin powder - 1 tsp

Pepper powder - 1tsp

Chat masala /lemon juice - 1 tspn

hing (asafoetida)

Salt -as per atste

Sugar - 1 tspn

Cashew pieces - 5-6 pieces.

Method:

1. Cashews- Roast cashews lightly, make fine powder of them.
2. Paneer- Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.) I prefer golden brown.
    
   
   
   
   
   
   
   
   
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3. Wash spinach leaves thoroughly & remove stems.Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Immediately blanch them in cold water .Next grind chiili spinach in a fine paste.
   
4. Saute onion cut into small pieces in same skillet till it gets roasted & raw onion smell goes away for 2 minutes .Let it cool & grind to paste in mixie along with ginger & garlic.
   
   

   
   

    
5. Heat butter & ghee in a pan ,next add  hing ,cumin seeds .When they crackle add onion ginger garlic paste & saute for 2-3 minutes till oil separates.
6. Next add Coriander cumin powder ,turmeric,pepper powder,sugar,chat masala & stir for minute.Add coriander paste & again saute.Add whisked yoghurt & stir .
7. Next add spinach paste & mix properly.Add very little water only if required...lastly add salt & paneer cubes and let it simmer for 1 minute.
8. decorate with cream
9. This can be served with roti /naan

Tips

You can also boil the palak in a kadai for 2 minutes and immerse in cold water instead of sauting in skillet.

But don’t cover it cook as you will lose the green colour if you cover it.