01
PreparationWash 300g of spinach thoroughly with water 2 to 3 times.
Ingredients:spinach (300 g)
Tools:bowl
0:00 / 6:49
Dhaba Style Lasooni Palak Paneer
groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 20 minsscheduleTotal: 35 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningDairywarningTree nuts
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
17 Steps Total
00:00:29
02
Active CookingBoil water in a kadai, add 1 tsp sugar, then add 300g spinach, press down, and boil for 2 minutes after it comes to a boil, until the spinach is soft and vibrant green.
local_fire_departmentHigh heatlightbulb
Watch out
Water must be at a rolling boil before adding sugar and spinach, otherwise the leaves will lose their bright green color.
Ingredients:sugar (1 tsp)spinach
Tools:kadai
03
Active CookingTurn off the gas, transfer the boiled spinach into extremely cold water, then put it in a mixer jar with 2 green chillies and a little coriander leaves, and grind into a palak puree without adding water.
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Watch out
Transfer spinach directly to ice cold water so the cooking stops instantly and the bright green color is locked in.
Ingredients:spinachgreen chili (2 piece)fresh coriander (1 handful)
Tools:mixer grinder
04
PreparationPut 3 medium-sized tomatoes, 1 inch ginger, 4-5 garlic cloves, and 5-6 cashew nuts in a mixer jar and grind into a paste without adding water.
Ingredients:Tomato (3 piece)ginger (1 inch)Garlic (4.5 clove)Cashew nuts (finely chopped) (5.5 piece)
Tools:mixer grinder
05
Active CookingHeat 2 tbsp oil in a kadai, when hot add 1 tsp cumin seeds and 2 small bay leaves, then add 2 finely chopped onions and fry on high flame for 3 to 4 minutes until the onions turn translucent and light golden brown.
local_fire_departmentHigh heatlightbulb
Watch out
Stir continuously on high heat so the finely chopped onions brown evenly without burning at the bottom.
Ingredients:oil (2 tbsp)cumin seeds (1 tsp)bay leaves (2 piece)Onion (2 piece)
Tools:spatulakadai
06
Active CookingAdd the prepared tomato paste, mix well, then add salt to taste, 1 tsp red chilli powder, 1 tsp coriander powder, and 1/8 tsp turmeric powder, and mix.
local_fire_departmentMedium heatIngredients:Salt (1 tsp)Red Chilli Powder (1 tsp)ground coriander seed (1 tsp)turmeric powder (0.125 tsp)
Tools:spatula
07
Active CookingAdd 1 tsp water, mix, cover and cook on low flame for 3 to 4 minutes until the oil separates and the masala becomes thick.
local_fire_departmentLow heatlightbulb
Watch out
Cook on low flame with a lid so the masala simmers evenly without sticking or splashing hot oil.
Ingredients:water (0.02 cup)
Tools:lid
08
Active CookingAdd 1 tsp roasted and crushed kasuri methi and 1 tsp garam masala and mix well.
local_fire_departmentMedium heatIngredients:kasuri methi (1 tsp)garam masala (1 tsp)
Tools:spatula
09
Active CookingAdd the prepared palak puree, mix thoroughly, then add about half a cup of water to adjust the gravy consistency to your liking.
local_fire_departmentMedium heatIngredients:spinachwater (0.5 cup)
Tools:spatula
10
Active CookingCover the gravy and cook on low flame for 7 to 8 minutes until the texture of the gravy becomes perfect and thick.
local_fire_departmentLow heatlightbulb
Watch out
Simmer on low heat with the lid closed to prevent hot palak splatters while cooking the raw spinach flavor out.
Tools:lid
11
Active CookingAdd 3 tbsp of whisked home-raised malai (or Amul fresh cream) and mix well into the gravy.
local_fire_departmentMedium heatlightbulb
Watch out
Stir the cream in quickly on low heat so it incorporates smoothly without curdling.
Ingredients:Fresh cream (3 tbsp)
Tools:spatula
12
Active CookingTo give a creamy texture, add 1 tbsp butter and mix well.
local_fire_departmentMedium heatIngredients:butter (1 tbsp)
Tools:spatula
13
Active CookingAdd 300g paneer cubes directly into the gravy and mix gently.
local_fire_departmentMedium heatlightbulb
Watch out
Stir gently after adding paneer cubes so they do not break apart.
Ingredients:Paneer (300 g)
Tools:spatula
14
Active CookingCover the sabji and cook on low flame for 3 to 4 minutes so that the paneer absorbs the flavor of the gravy well.
local_fire_departmentLow heatlightbulb
Watch out
Keep the heat low while covered so the dairy in the gravy does not split at the bottom.
Tools:lid
15
Active CookingHeat 2 tsp desi ghee in a tempering pan.
local_fire_departmentLow heatlightbulb
Watch out
Heat ghee on low flame so it does not burn before adding aromatics.
Ingredients:Desi Ghee (2 tsp)
Tools:tempering pan
16
Active CookingAdd 4-5 finely chopped garlic cloves and 2 dry red chillies into the hot ghee and fry on low flame until the garlic turns light golden brown.
local_fire_departmentLow heatlightbulb
Watch out
Stir constantly on low heat so the minced garlic browns evenly without turning bitter.
Ingredients:Garlic (4.5 clove)Whole dry red chillies (2 piece)
Tools:tempering pan
17
Active CookingAdd 0.5 tsp red chilli powder and fry well, then pour the prepared tempering over the palak paneer sabji.
local_fire_departmentLow heatlightbulb
Watch out
Turn off or remove the tempering pan from heat immediately after adding red chilli powder so the spice does not burn and turn black.
Ingredients:Red Chilli Powder (0.5 tsp)
Tools:tempering pan
groceryAll Ingredients
spinach300 g
sugar1 tsp
green chili2 piece
fresh coriander1 handful
Tomato3 piece
Garlic9 clove
ginger1 inch
Cashew nuts (finely chopped)6 piece
oil2 tbsp
cumin seeds1 tsp
bay leaves2 piece
Onion2 piece
Salt1 tsp
Red Chilli Powder1.5 tsp
ground coriander seed1 tsp
turmeric powder0.125 tsp
kasuri methi1 tsp
garam masala1 tsp
water0.5 cup
Fresh cream3 tbsp
butter1 tbsp
Paneer300 g
Desi Ghee2 tsp
Whole dry red chillies2 piece
blenderAll Tools Needed
bowlkadaimixer grinderspatulalidtempering pan
