How To Make Restaurant Style Of Palak Paneer Curry At Home

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Palak paneer is a famous south Indian food consisting of paneer and fine paste of spinach leaves and seasoned with masalas. This is a good selection for any kind of parties like family parties, marriages and kitty parties.
This is an easy and perfect way to learn the restaurant style of curry for mothers. If you learn this procedure then you can make the restaurant style of curry on your own.it is a perfect combo for chapati and naan.
Most of the people think that this masala curries may cause health issues. This is a healthy recipe. The green peas in the curry are easy to digest and also it has less fat elements and the green leaves also best for the health. So it is the perfect food for any age people. Reduce the quantity of the masala if You want to eat light masala curry.
Ingredients required for Palak paneer curry are
  • Spinach leaves -3 cups
  • coriander leaves – 1 cup
  • mint leaves -1 cup
  • Paneer – 1 cup
  • Onions -2
  • Tomato -2
  • Ginger garlic paste – one and a half tablespoons
  • Mirchi powder – one tablespoon
  • Garam masala – one tablespoon
  • Cumin powder -1/2 tablespoon
  • Coriander powder -1/2  tablespoon
  • kasturi methi powder – 1/2 teaspoon
  • cumin seeds – half teaspoon
  • Salt  as per taste
  • Turmeric – pinch
  • Coriander leaves for garnish
  • Oil – 2 tablespoons
  • Milk/ cream- a half cup

PREPARATION:

  • First, wash spinach, coriander and mint leave thoroughly and put all these leaves in a boiling water kadhai for 5 minutes under low flame.
  • Drain all the water from the leaves and Then make a very smooth paste using a blender.
  • Take a kadhai and add chopped onions and oil.
  • Fry the onions till it changes to golden brown colour. keep this aside.
  • Make a fine paste of onions and tomato using a blender.
  • Heat the same kadhai and add oil and cumin seeds to it.
  • Once cumin seeds start crackle then add ginger garlic paste to it.
  • Stir till the raw flavor of ginger garlic paste goes out.
  • Add onion and tomato paste to it and cook the paste under low flame till the oil comes out.
  • Add turmeric, cumin powder, coriander powder, garam masala, Mirchi powder, and Kasturi methi to it and stir it well and cook for few more minutes.
  • Add spinach paste and cook for few more minutes.
  • Add milk to thin the consistency of the curry and add a little amount of water if required. Add the required salt.
  • You can also use drained leaves water to thin the consistency of the curry.
  • Add paneer pieces and boil it for few more minutes so that the paneer absorbs the curry flavor.

TIPS:

  1. If you want to make your curry more delicious then use mustard oil instead of normal oil.
  2. If you want to eat fried paneer in the curry then deep fry it in the oil or fry it in ghee then add it to the curry. In restaurants, they fry the paneer if it is not fresh.
  3. Add milk only after tomato paste gets perfectly cooked otherwise the milk turns into a kind of paneer texture. It damages the curry so take care.
  4. Add little amount of salt when you fry onions, it will help your onions to fry fast.
  5. Don’t keep any plate on the curry while cooking on the spinach leaves and also on the curry, this helps to look your curry in green color. Otherwise, your curry turns into black color.
  6. For making paneer curries, it is better to prefer a non-stick pan.it avoids burning and scraping.


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