Recipe for Dhaba style Palak Paneer gravy. A popular side dish in restaurants usually served with Naan, roti etc.. Recipe with step by step pictures.
I have already shared my simple version of Palak Paneer made with just 5 ingredients. Here is the link for the same. https://www.kannammacooks.com/6-ingredient-palak-paneer-spinach-cheese-curry/
While I always make my easy Palak paneer recipe that is perfect for everyday cooking, this recipe is rich and reserved for days that includes indulging. Here is how to make a delicious Dhaba style Palak Paneer Recipe. We shall first blanch the spinach / Palak. Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. I use the leaves and the stems – both. Here is how to clean spinach the correct way in order to get rid off sand and dust.
Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking.
Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long.
Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Now lets make the gravy for Dhaba style Palak Paneer Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions.
Add in the crushed garlic and grated ginger.
Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Here is the brand of kitchen king masala I recommend. Sauté for a minute.
Add in the ground tomato puree.
At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree.
Wash the mixie with half a cup of water and add back to the pan.
Cover the pan with a lid and let the gravy simmer for five minutes.
Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready. Here is a dhaba style lunch plate with Palak paneer, dal tadka, ladies finger stir-fry, phulkas and rice.
Blanching and pureeing spinach for Dhaba style Palak paneer
300 grams spinach ( 1 bunch) 2 green chillies 4 sprigs coriander leaves
Roasting the paneer for Dhaba style Palak paneer
200 grams paneer 1 teaspoon vegetable oil
Other ingredients for Dhaba style Palak paneer
4 tomatoes 2 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1 cup finely chopped onion 1.5 tablespoon crushed garlic 1 tablespoon grated ginger 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon kitchen king masala 1 tablespoon unsalted butter 2 tablespoon fresh cream
Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking. Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long. Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions. Add in the crushed garlic and grated ginger. Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Sauté for a minute. Add in the ground tomato puree. At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree. Wash the mixie with half a cup of water and add back to the pan. Cover the pan with a lid and let the gravy simmer for five minutes. Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Blanching and pureeing spinach for Dhaba style Palak paneer
300 grams spinach ( 1 bunch) 2 green chillies 4 sprigs coriander leaves
Roasting the paneer for Dhaba style Palak paneer
200 grams paneer 1 teaspoon vegetable oil
Other ingredients for Dhaba style Palak paneer
4 tomatoes 2 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1 cup finely chopped onion 1.5 tablespoon crushed garlic 1 tablespoon grated ginger 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon kitchen king masala 1 tablespoon unsalted butter 2 tablespoon fresh cream
Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking. Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long. Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions. Add in the crushed garlic and grated ginger. Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Sauté for a minute. Add in the ground tomato puree. At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree. Wash the mixie with half a cup of water and add back to the pan. Cover the pan with a lid and let the gravy simmer for five minutes. Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/dhaba-style-palak-paneer-recipe/
This delicious mushroom stroganoff made with mushrooms and peas in a rich and creamy white sauce is perfect for your lunch or dinner. Do try it at home. Recipe with step by step pictures and video.
Here is the video of how to make Mushroom Stroganoff
Here are some online links for some of the things used in making this recipe Vegetable stock cubes Italian seasoning Extra Virgin olive oil Tri-ply Stainless Steel Induction Base Sauté Pan
Here is the recipe of how to make Mushroom and Pea stroganoff Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds.
Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes. Note: I have added just 1/4 teaspoon of salt. The soy sauce and the stock cube is already salty. So do not add extra salt at this stage. Adjust the seasoning if need be at the end.
The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour).
Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up.
Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy.
Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
Main Ingredients for Mushroom Stroganoff
1 tablespoon olive oil 1 tablespoon finely chopped garlic 2 tablespoon chopped celery 1/2 teaspoon red chilli flakes 1/2 teaspoon seasoning herbs 1/2 cup finely chopped onions 200 grams button mushrooms, diced 1/4 teaspoon salt 1/2 teaspoon soy sauce 1/2 teaspoon black pepper powder 1 veggie stock cube 1/4 cup water 1 cup fresh peas (boiled) 2 tablespoon spring onions, finely chopped
White Sauce / Roux for Mushroom Stroganoff
2 tablespoon unsalted butter 2 tablepsoon maida (all purpose flour) 2 cups whole cow milk (preferably cold) 1/4 cup fresh dairy cream 1/8 teaspoon nutmeg
Heat oil in a pan and add in the finely chopped garlic and celery. Sauté for a minute. Add in the dried red chilli flakes and Italian seasoning herbs or any dried herbs of your choice. Sauté for a few seconds. Add in the finely chopped onions and sauté till the onions are soft.
Add in the diced mushrooms. Add in the salt, soy sauce, veggie stock cube and the black pepper powder. Mix well to combine. Add in quarter cup of water and cover the pan with a lid. Cook for 5-6 minutes. The mushrooms would have cooked well after the said time. Remove from heat and set aside.
Take another pan and add in the butter. Add in the maida (all purpose flour). Keep the flame on low and sauté the maida and butter for a couple of minutes. The maida should smell nutty and slightly start to change in colour. Once the mixture (the roux) smells nutty, grate a pinch of nutmeg.
With the flame still on low, add in the cold milk. If the roux mixture is at low temperature, it does not lump up after adding the milk. After adding the milk, mix well and raise the flame to medium. Cook the mixture till it turns saucy and starts to bubble up. Add in the fresh cream at this stage and mix well. Remove from heat and add it to the other pan. Heat up the pan.
Add in the boiled / steamed peas. Its optional but gives volume to the gravy. Finish off with a generous sprinkle of spring onions. You can also use parsley instead of spring onions.
Mushroom stroganoff needs to be served hot. Serve immediately with rice or egg noodles. Its traditionally served with egg noodles.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
