Step-by-Step Instructions

1. 1.Boil Water for Spinach

   In a pan, bring 2-3 cups of water to a boil. Add 1 tsp sugar and 0.5 tsp salt.

2. 2.Blanch Spinach

   Add 200g of washed spinach leaves to the boiling water. Press down to submerge. Blanch for exactly 2 minutes without a lid.

3. 3.Shock Spinach

   Immediately remove the blanched spinach from the hot water and transfer it to a bowl of chilled water (preferably with ice cubes) to stop the cooking process and retain its vibrant green color.

4. 4.Prepare Spinach Puree

   Transfer the spinach from the chilled water to a grinding jar. Add 4-5 green chilies and a handful of fresh coriander leaves. Add 2-3 tsp of the spinach boiling water if needed, and grind to a fine, lump-free, slightly liquidy puree.

5. 5.Heat Oil and Butter

   Heat 2-3 tbsp of mustard oil in a pan until it reaches its smoking point. Reduce heat to low and add 1 cube of butter (approx 1 tbsp).

6. 6.Add Whole Spices

   Once the butter melts, add 2 bay leaves, 1 cinnamon stick, 1 tsp whole cumin seeds, and 2 dry red chilies. Sauté for a minute until fragrant.

7. 7.Sauté Onions

   Add 2 medium finely chopped onions. Sauté on medium-low heat until they turn light pink and soft, about 2-3 minutes.

8. 8.Add Ginger-Garlic Paste

   Add 1 tsp ginger paste and 1 tsp garlic paste. Optionally, add 1 tsp green chili paste if you prefer more spice. Sauté until the raw smell of ginger and garlic disappears, about 1-2 minutes.

9. 9.Add Tomatoes and Dry Spices

   Add 3 medium finely chopped tomatoes and 1 tsp salt. Mix well. Then add 1 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala powder, and 1 tsp dry roasted and crushed kasuri methi.

10. 10.Cook Masala

    Cook the masala on medium-low heat, stirring occasionally, until the tomatoes are soft and the oil separates from the spices, about 5-7 minutes.

11. 11.Add Spinach Puree

    Pour the prepared spinach puree into the pan with the cooked masala. Mix thoroughly.

12. 12.Adjust Gravy Consistency

    Rinse the grinding jar with less than 0.5 cup of water and add it to the gravy. Mix well. Cook the spinach gravy for 7-8 minutes on medium-low heat, allowing the flavors to meld and the oil to surface.

13. 13.Add Paneer

    Add 300g paneer cubes to the gravy. Gently mix to coat the paneer.

14. 14.Prepare Garlic Tadka

    In a separate small fry pan, heat 1-2 tbsp of ghee or oil. Add 8-10 finely chopped garlic cloves. Fry until the garlic turns golden brown.

15. 15.Add Kashmiri Red Chili to Tadka

    Turn off the gas flame. Immediately add 1 tsp Kashmiri red chili powder to the hot ghee/oil and garlic. Stir quickly to mix.

16. 16.Final Tadka

    Pour the prepared tadka over the palak paneer gravy. Cover the pan immediately with a lid for about 1 minute to allow the flavors to infuse.

17. 17.Serve

    Serve the Dhaba Style Palak Paneer hot with roti, naan, paratha, or rice. Optionally, garnish with a swirl of fresh cream or milk malai.