This Northern Indian dish is probably one of the many unique ways to incorporate spinach into your diet. A lot of restaurants in India include restaurant style Palak Paneer in their menu. This dish is best eaten with Indian slices of bread such as Roti and Tandoori Naan. Even if you are staying at the comfort of your own home, satisfy your Indian food cravings with an easy recipe on how to make restaurant style Palak Paneer. Aside from cooking the best palak paneer, having a good layout in your restaurant is also an encouragement for the customers.
Palak Paneer Recipe
The flavor-packed palak gravy that also fits well with paneer and potatoes or koftas is the star of this restaurant-style palak paneer recipe. In addition, restaurant palak paneer contains a lot more cream than your usual homemade palak paneer significantly. Follow the recipe below on how to make restaurant style palak paneer.
- A cup of paneer cubes
- 5 cups of chopped spinach
- 2 teaspoon of oil
- 1 teaspoon of butter
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- One-quarter cup of finely chopped tomatoes with salt to taste
- 1 teaspoon of dried fenugreek leaves
- 1 teaspoon of Punjabi garam masala
- 1 teaspoon of sugar
- One-quarter cup of fresh cream
- The first step in making a restaurant style palak paneer is to blanch the spinach in a container of hot water for about 2 to 3 minutes.
- After blanching the spinach, drain the water and refresh the spinach with cold water. Set aside and let it cool.
- Using a mixer, blend the spinach to create a smooth puree and set aside.
- In a kadhai, heat the butter and oil together. Sauté the ginger, tomatoes, and garlic in medium heat for 2 to 4 minutes.
- Cook the prepared onion-cashew paste (check out the recipe for this in the next section of this article) on medium heat for about 3 to 5 minutes.
- Then add the blended spinach puree in a 3/ 4 cup of water and add salt to taste. Simmer for 1 minute on about medium heat.
- The following ingredients you will add are the dried fenugreek leaves, Punjabi garam masala, and a little sugar to add flavor. Cook for almost 2 minutes or exactly 3 minutes on medium heat.
- Lastly, put the paneer cubes together with the cream and cook again for about 3 minutes on medium heat.
And that’s it! You now know how to make restaurant style Palak Paneer. Serve it hot and enjoy
Onion Cashew Paste Recipe
One of the ingredients needed to achieve the restaurant style Palak Paneer is the Onion Cashew Paste, and here is the recipe for it.
- A cup of sliced onion
- 3 tablespoon of roughly chopped kaju (cashew nuts)
- 1 ½ tablespoon of chopped green chilies
- Mix all the ingredients with a cup of water and let it simmer for about 10 to 15 minutes on medium heat.
- Let it cool and use a mixer to make a smooth paste, then set aside.
Paneer is a vegan’s dream come true. For those that do not consume poultry, it is sometimes used as a substitute for chicken. Paneer is a smooth, creamy, and chewy ingredient commonly known as Indian cottage cheese, and milk is the primary ingredient used in the process. Palak paneer is a common form of paneer dish made in India. Paneer is mixed with a puree to make this dish. Aside from knowing how to make restaurant style Palak Paneer, here are some of the health benefits you can get from eating Palak Paneer:
- Palak paneer is a high-protein food that can aid in the weight-loss system by allowing you to create muscle by exercising.
- It includes onions, which are high in antioxidants and can help to enhance hair and scalp health and strengthen your immune system.
- Vitamin C could aid in the improvement of your immune system. It is abundant in this delicacy thanks to the tomatoes.
- Spinach is a high-fiber, high-vitamin A, C, iron, lutein, magnesium, potassium, calcium, and ﬁber rich food. It improves the protection of your eyes, heart, and bones.
- Besides being a nutritious dish, extra calories may be consumed if consumed in large quantities. This can be harmful to one’s health. Moreover, you should be conscious of the number of ingredients used for the delicacy’s preparation.
How to Make Paneer Cheese
When you are not dining at an Indian restaurant, making homemade paneer is a great way to experience it. Because of its flavor and subtle taste, homemade paneer is often preferable to what you can buy in the stores. Don’t you think you’ll be able to make it to your own home? You indeed can – And it is easy!
Steps on how to make homemade Paneer Cheese:
- To begin, use whole milk. Also, do not rely solely on the consistency of the milk – the richer the milk, the greater the cheese! Fill a big pot with 64 ounces of milk (or even a gallon if you prefer). Please take it to a boil, and remove it from the heat as soon as the milk begins to boil. To preserve the milk from heating on the base of the kettle, whisk it frequently.
- After the milk has reached a boil, add a quarter cup of lemon zest. When you mix the liquid, it will oxidize and turn a yellowish color almost immediately. Allow the curds to settle in the pot for 5 minutes.
- Using multiple layers of cheesecloth, cover a strainer. Place the curds in the bowl and rinse with cold water.
- To extract the remaining water, collect the colander by the edges and begin squeezing it. Squeeze the cheese until it becomes solid.
- Place the colander on a tray and compress the cheese. Then place it in the fridge for an hour.
- Please remove it from the fridge and start cutting the paneer into cubes.
Palak paneer is an authentic cuisine of south India, with its versatility, mild taste, and rich heritage. Not only is it perfect for Indian dishes, and yet it could also be used to substitute tofu and other cottage cheese in many dishes! It is hoped that you have learned how to make restaurant style palak paneer and satisfy your cravings anytime. Check out food recipes here!