Dhaba Style Palak Paneer Recipe with Black Chickpeas
This is a delicious, thick, and nutritious recipe for traditional Palak Paneer, elevated with a special tempering (tadka) for a classic Dhaba-style flavor. This version includes black chickpeas (Kala Chana) for added texture and nutrition.
Ingredients
For the Palak (Spinach):
• 500g Fresh Spinach (Palak)
• Water (for blanching)
For the Gravy & Curry:
• 2 tbsp Oil or Ghee
• 1 pinch Asafoetida (Hing)
• 1 tsp Finely Chopped Garlic
• 1 tsp Finely Chopped Ginger
• 1-2 Green Chilies, finely chopped
• 1/2 cup Onion Paste (or finely chopped onion)
• 1 cup Tomato Paste (or blended tomatoes)
• 1 tsp Coriander Powder
• 1 tsp Degi Mirch Powder (Kashmiri Red Chili Powder, for color)
• 1/2 tsp Kitchen King Masala
• 1 tbsp Gram Flour (Besan/Chickpea Powder), for thickening
• 1/2 cup Boiled Black Chickpeas (Kala Chana) - Note: This is the unique addition for flavor and nutrition.
• Salt to taste
• 200g Paneer (Cottage Cheese), cubed and lightly fried
For the Garlic and Butter Tempering (Tadka/Garnish):
• 1 tbsp Butter (Makhan) or Ghee
• 2-3 Dried Red Chilies
• 2-3 Garlic Cloves, thinly sliced
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi), crushed
• Fresh Coriander (Hara Dhaniya), for garnishing
Instructions
1. Preparing the Spinach (Palak)
1. Wash and Blanch: Thoroughly wash the spinach and roughly chop it. Bring a large pot of water to a boil. Add the spinach and blanch (boil) it for about 10 minutes.
2. Cool and Blend: Immediately drain the spinach and transfer it to ice-cold water to retain its bright green color. Once cooled, blend the spinach into a smooth, fine paste. Set aside.please visit my YouTubechannel
2. Preparing the Gravy
1. Heat Oil and Temper: Heat the oil or ghee in a deep pan or wok (Kadhai). Add a pinch of asafoetida (hing). Then, add the finely chopped garlic, ginger, and green chilies, and sauté lightly until fragrant.
2. Sauté Onion and Tomato: Add the onion paste and tomato paste. Cook the masala mixture well on medium heat, stirring occasionally, until the oil begins to separate from the mixture (this indicates the masalas are perfectly cooked).
3. Adding Spices and Thickening
1. Add Dry Spices: Once the masala is ready, add the coriander powder, Degi Mirch powder, and Kitchen King Masala. Mix well.
2. Thicken the Gravy: Add one tablespoon of Gram Flour (Besan) to the mixture for thickening and richer texture. Roast for 2 minutes to cook out the raw flavor of the besan.
3. Incorporate Chickpeas: Now, add the boiled black chickpeas (Kala Chana). Stir them into the masala.
4. Add Spinach and Cook: Pour in the pureed spinach paste and add salt to taste. Cook for a few minutes until the raw taste of the spinach is gone.
5. Add Paneer: Gently add the lightly fried paneer cubes (or raw paneer, if preferred) and mix lightly with a gentle hand to avoid breaking the cubes.
4. Garlic and Butter Tempering (Tadka)
1. Prepare Tadka: Heat the butter or ghee in a small tempering pan. Add the dried red chilies and the thinly sliced garlic. Fry until the garlic turns light brown (do not burn it).
2. Finish Tadka: Crush the Kasuri Methi (dried fenugreek leaves) between your palms and add it to the tempering. Immediately pour this flavorful garlic and butter tempering over the prepared Palak Paneer.
3. Serve: Garnish with fresh chopped coriander leaves and serve hot with Roti, Naan, or Rice.
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