Watch: Recipe Revealed! Dhaba Restaurant Shares Its Popular Palak Paneer Recipe (Video Inside) – NDTV Food

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imageHighlightsPalak paneer is undoubtedly an all-time favourite dish in the North IndiaYear-round availability of spinach has made this dish a common affairChef shares some tips to keep a spinach paste ready before-handImagine a plate of dal tadka and jeera aloo with butter-layered tandoori roti from a roadside food joint! If you are already slurping, then this special surprise will surely make you grin ear to ear. We have found Delhi’s famous Dhaba restaurant’s much-loved palak paneer recipe for all you readers of NDTV Food. Shared by Chef Ravi Saxena, this recipe also reveals the secrets to its lip-smacking taste. Let’s give it a look!Watch: Here’s The Recipe Video For Dhaba Restaurant-Special Palak Paneer:Also Read: Yellow Dal Tadka Recipe From Dhaba Restaurant Is A Must-TryLoaded with cream and butter, palak paneer is undoubtedly an all-time favourite dish in the North Indian cuisine. Although it is majorly associated with winter diet, year-round availability of spinach has made this dish a common affair in almost every kitchen.Traditionally, preparing the spinach puree plays an important role in Palak paneer recipe; but to curtail down the cooking time, Chef Ravi Saxena shares some tips to keep a spinach paste ready before-hand. “To make the palak paste, first boil the spinach leaves in water with one-fourth teaspoon of salt. After a minute, take the leaves out and transfer them in a cold-water bowl to keep the colour intact. Finally, drain the excess water, pour the leaves in a blender and make a smooth paste,” he shared.Here’s The Written Recipe For Dhaba Restaurant-Special Palak Paneer:Prep Time: 30 minutesCook Time: 15 minutesServes: 2Ingredients:200 g paneer, cut in cubes1 cup spinach pasteHalf tbsp chopped garlicHalf tbsp chopped ginger2-3 chopped green chilli1 tsp garam masala powder1 tsp dried fenugreek leaves1 tbsp oil1 tbsp butter2 tbsp fresh creamWater as requiredSalt to tasteChili oil for garnish1 dry red chili for garnishMethod:In a pan, pour oil and heat it.Add the chopped ginger, chopped garlic and chopped green chilies. Cook for a while.Add spinach paste and pour water to it.Add garam masala powder, dried fenugreek leavesAdd the cubes of paneer into the pan and mix well.Add fresh cream and butter. Stir for a while.Take it out in a bowl and add some fresh cream to it.Garnish with chili oil and a dry red chili.Pair this appetising bowl of palak paneer with roti or paratha and put together a lavish meal to beat the mid-week blues!Let us know how you like it in the comment section below. Comments

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