Paneer Parcha, a dish close to paneer pasanda though quite different.
This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, basically any side dish.
A mild flavored rich birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!
Step 1: Add Plain flour to a mixing bowl.
Little high on the fats, but this paneer parcha tastes divine. Much better than the one I tasted at the restaurant. Why not try this and share a virtual treat with me? That’s all for today, keep cooking & stay fantastic!
What’s so great about winters? It’s Fresh Peas, Spinach, Sarson ka Saag, Strawberrys, and more.. So, recently on a trip, We were running out of time for the return so we hopped into a dhaba kind restaurant and quickly said Palak Paneer and naans.. My god, the hunger and how we(Me and Dad) finished the whole plate of Palak Paneer and Naans! And the taste was out-stannddiiinggg! And believe me, I had never liked palak paneer earlier..
So, as the winters were here, I thought to make some at home, Umm.. It was good but not like, then kept trying other ways.. Sometimes loads of garlic, sometimes extremely acidic, sometimes with some thickener, sometimes.. And went on, Unless i thought to avoid the blanching and make the gravy in one go like make the masala and add spinach and puree.. And breezee, it was awesome, and better than the dhaba 😀 😀 😀
Look, look at that! If you aren’t a fan of it, I would strongly suggest you to try this recipe.. So good, mouthwatering.. Wish there was a technology which would make food be able to taste from the screen.. 😀
Palak Paneer Recipe - Dhaba Style | Indian Main-Course
Palak / Spinach – 3 Bunches (chopped)
Paneer – 225g
Cream – 2 Tb.
Onion – 1 (roughly chopped)
Tomato – 1 (roughly chopped)
Coriander – ¼ cup
Ginger – ½” (grated)
Nutmeg / Jaiphal – a pinch (grated)
Garlic – 5-6 Cloves (chopped)
Green Chili – 1 (chopped)
Bayleaf - 2
Cumin Seeds – ½ tsp
Yogurt – ¼ Cup
Oil – 1 Tbsp
Cumin Powder – ½ tsp
Coriander Powder – ½ tsp
Red Chili Powder – ½ tsp
Turmeric – ¼ tsp or less
Sugar – ¼ tsp or less
Salt – to taste
Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
Once slightly cooked, add one roughly chopped onion and stir.. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices – ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder and then grate in some nutmeg.
Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
Heat up a pan, add the paste and get it to a simmer.. Add more salt if required, also add the 2 tbsp cream. Mix well.
Grate about 25-30 grams of paneer straight in the pan, and chop rest.. Mix well, and Serve Hot! Enjoy 🙂
Notes: Paste : Its upto you to make a thick, coarse paste with specks of spinach, and so on or make a silky smooth one.. I personally like the thick paste with specks which hand blender makes well 🙂 Tips on the Green Color : Adding something acidic helps, like curd or lemon.. Curd is in the recipe which gives a good taste and helps. Do not Cover the pan at all, always cook in open pan. I prefer to just chop the spinach and use.. If you wish, you can blanch the spinach, then chop and then add.. But I prefer this way. If blanching is your thing, you can add a pinch of baking soda in the water.. it will make sure its greener! ½ tsp Slightly Broiled and Hand Crushed Dry Kasoori Methi/Fenugreek can be added in the end. If you wish, you can fry the paneer. Or add about ½ tsp oil in a pan, add the paneer and kind of shallow fry them then add the paste.. If you want strands of onions in the end result, you can chop 1 more onion into Half Moons and then kind of open them.. Then take ½ tsp oil in a pan and then add the onions cook for a minute then add the puree.. The place I had palak paneer had such onion strands.. Bothways taste amusing!
Video Recipe –
What are you waiting for, try this and enjoy the awesomeness! 🙂 😀
Once you try this, and you’ll always make it this way and prefer making than ordering cause it gets ready so fast! 🙂 That’s all for today!
There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!
After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight
crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!