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Palak Paneer No Onion No Garlic | Dhaba Style Palak Paneer


Palak paneer Dhaba style in quick & easy way at home 🏡 (easy, simple and Extremely Delicious). – (- for – easy lunch box ideas) – Catchy Tital, Recipe – with perfect ingredients measurements & flame – cooking temperature, flame intensity, cooking time etc… Recipe with one secret tips—- Summary About this recipe Cooking time … etc ..,, Equipment used Ingredients #

Here’s complete and detailed “Dhaba Style Palak Paneer Recipe” — written in your signature format with all details like summary, ingredients with measurements, flame intensity, cooking time, secret tip, tiffin idea, and more 👇

🌿 Palak Paneer Dhaba Style

Quick & Easy at Home 🏡
(Easy, Simple & Extremely Delicious — Perfect for Lunch Box Ideas!)

Keywords

  1. “Dhaba Style Palak Paneer at Home 🏡 | Quick, Creamy & Super Delicious!”
  2. “Palak Paneer Restaurant Taste in 15 Mins 😍 | Easy Dhaba Style Recipe!”
  3. “No Cream Palak Paneer 💚 Just Dhaba Magic at Home!”

📝 Summary

Dhaba Style Palak Paneer is a creamy, flavorful North Indian curry made with fresh spinach (palak), soft paneer cubes, and aromatic spices. This quick pressure-cooker version gives you that authentic dhaba-style taste in less time — perfect for easy lunch box or dinner ideas. It’s nutritious, mildly spiced, and pairs beautifully with phulka, paratha, or jeera rice.

⏱️ Cooking Time

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • Serves: 3–4 people

🍳 Equipment Used

  • Pressure cooker
  • Kadai / deep pan
  • Mixer grinder
  • Strainer or sieve
  • Ladle & spatula
  • Mixing bowl

🥬 Ingredients

For Boiling Palak:

  • Fresh Spinach (Palak) – 2 big bunches (approx. 250–300 g)
  • Tomatoes – 3 large (roughly chopped)
  • Ice cubes – 5–6

For Masala Paste:

  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Coriander powder – 1 tsp
  • Kashmiri red chilli powder – ½ tsp
  • Water – 2 tbsp

For Curry:

  • Paneer – 200 g (cut into cubes)
  • Oil – 3 tbsp (for curry) + extra for frying paneer
  • Salt – to taste (add less initially)
  • Garam masala – ½ tsp

🔪 Preparation

  1. Chop Paneer: Cut paneer into medium cubes and keep aside.
  2. Wash Palak Properly:
    • Fill a large bowl with water.
    • Add palak leaves, swirl gently to remove dirt.
    • Repeat 2–3 times until the water runs clear.
  3. Drain Water: Place washed spinach in a sieve to remove excess water.

👩‍🍳 Step-by-Step Instructions

🥦 Step 1: Boil Palak & Tomatoes

  1. Place washed spinach and chopped tomatoes in a pressure cooker.
  2. Do not add water.
  3. Close the lid and pressure cook for 5 minutes on medium flame (just until cooker fills with pressure — no whistle).
  4. Turn off the flame and let it rest for 2–3 mins.
  5. Open the lid, take out boiled palak and tomatoes into a wide bowl.
  6. Immediately add ice cubes to retain the bright green color.
  7. Keep aside to cool completely.

🌀 Step 2: Make Masala Paste

  1. In a small bowl, mix together:
    • ¼ tsp turmeric
    • ½ tsp red chilli powder
    • 1 tsp coriander powder
    • ½ tsp Kashmiri red chilli powder
    • 2 tbsp water
  2. Stir well to form a thick spice paste.

🧄 Step 3: Make Palak Puree

  1. Once palak-tomato mixture is cooled, transfer to a mixer jar.
  2. Grind to a smooth puree (do not add extra water).
    • 🔹 Secret Tip: Add 1 tsp oil while grinding — it gives your palak paneer a rich, glossy texture and prevents bitterness! 🌿✨

🍢 Step 4: Fry the Paneer

  1. Heat 3–4 tbsp oil in a kadai on medium flame.
  2. Gently add paneer cubes and fry till light golden on all sides.
  3. Take them out on a plate.
  4. Remove excess oil from kadai, leaving only 2–3 tbsp for curry.

🍛 Step 5: Make the Dhaba Style Curry

  1. Heat the kadai (with 2–3 tbsp oil) on low-medium flame.
  2. Add the prepared masala paste.
  3. Sauté for 2–3 mins till oil separates slightly and spices release aroma.
  4. Add the palak puree, mix well, and stir continuously.
  5. Cook uncovered on medium flame for 5–6 mins till it thickens slightly.
  6. Add salt (in limited amount — palak absorbs less salt).
  7. Add ½ tsp garam masala, stir well.
  8. Add fried paneer cubes and mix gently.
  9. Turn off the flame and let it rest covered for 2 mins for flavors to absorb.

🍽️ Serving Ideas

  • Serve hot with phulka, chapati, tandoori roti, jeera rice, or paratha.
  • Garnish with a swirl of cream or butter cube for restaurant-style look.

🍱 Tiffin Box Tips

  • Keep palak paneer slightly thick so it doesn’t spill.
  • Pair with soft phulkas or jeera rice.
  • Let it cool slightly before packing to avoid condensation.

🧊 Storage Ideas

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat on low flame; add 1–2 tbsp water to restore consistency.
  • Do not freeze, as spinach texture may change.

💡 Tips & Tricks

  1. Use fresh spinach only — frozen leaves make the curry dull.
  2. Don’t cover while cooking puree — this keeps the green color vibrant.
  3. Always fry paneer lightly for better texture.
  4. Avoid adding cream; instead, use 1 tsp milk before serving for natural richness.

🌿 Benefits

  • Rich in iron, calcium, and protein.
  • Great for kids’ lunch box and easy digestion.
  • Boosts immunity and supports healthy skin.
  • Low in calories, high in fiber.

❓ FAQs

Q1. Can I skip frying paneer?
Yes, but frying adds flavor and prevents breaking in curry.

Q2. Can I add onion or garlic?
Yes, but for this dhaba-style quick version, it’s optional and equally delicious without.

Q3. Why add ice cubes after boiling palak?
It locks the green color and stops overcooking.

Q4. My palak paneer turns dark — why?
Overcooking or covering while cooking causes discoloration. Always cook uncovered.

✅ Conclusion

This Dhaba Style Palak Paneer is the perfect balance of taste, health, and simplicity. With minimal ingredients and a quick cooker method, you can enjoy restaurant-style flavors in just 30 minutes. Ideal for tiffin or family dinners — creamy, green, and irresistibly tasty! 🌿💚

💚 Dhaba Style Palak Paneer 😍
Quick – Easy – Super Tasty 🏡✨

🥬 Wash & clean spinach 2–3 times
💦 Drain completely in sieve

🍅 Add spinach + 3 chopped tomatoes in cooker
🚫 No water | Cook 5 mins (medium flame – no whistle)

🧊 Add ice cubes instantly ❄️
Cool completely 😌

🌀 Blend to smooth puree (add 1 tsp oil 💧)
👉 Secret Tip: Oil gives glossy green color 🌿💫

🥄 Mix masala –

Haldi, Red chilli, Dhaniya, Kashmiri chilli + water
Make thick paste 🔥

🍢 Fry paneer cubes golden 🧀
Take out | Keep 2 tbsp oil only

🥘 Add masala paste – sauté 2–3 mins
Add palak puree – cook 5–6 mins (uncovered)

🧂 Add salt (less), garam masala
Mix gently ✨

Add fried paneer
Turn off flame 🔥 Rest 2 mins

💚 Serve hot with phulka or roti 🫓

😋 Creamy • Nutritious • Dhaba-Style Magic!

Dhaba Style Palak Paneer 💚 In Just 15 Mins!”
“No Cream – Just Pure Dhaba Taste 😋✨”
“Quick Palak Paneer Recipe | Easy Lunch Box Idea 🏡”

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