Comments on: Dhaba Style Palak Paneer

By: Colin

Colin — Mon, 18 Apr 2022 23:44:37 +0000

In reply to rameshwar. Really delicious! The best palak paneer dish I ever cooked. Thanks so much for sharing. I changed it slightly: Used about 4 to 5 tblsp tomato paste instead of whole tomatoes and 1/2 cup heavy cream.

By: rameshwar

rameshwar — Mon, 28 Mar 2022 08:28:28 +0000

very intresting cooking tips

By: anuja

anuja — Thu, 06 Aug 2020 16:37:02 +0000

In reply to Neha.

Hi Neha,
No you don’t need to blanch it. Skip that step.
Happy Cooking!

By: Neha

Neha — Thu, 06 Aug 2020 16:16:52 +0000

Do i need to blanch frozen spinach as well? I have a frozen packet from patel which is already chopped..

By: anuja

anuja — Mon, 01 Jun 2020 22:47:30 +0000

In reply to Chandana.

Hi Chandana and Jack!
Though not a must, the frying of the paneer gives it an additional level of flavor and texture (absolutely personal taste) and the soaking it in the water, does two things, takes out not needed oiliness and then squeezing out the liquid from the paneer, makes them softer and they are able to absorb the flavors of the curry/gravy. The store bought Paneer in the USA is not as soft as the paneer we get in India so this helps. Again, personal choice and if you want to skip this step, it’ll still taste good.
Hope that helps and Happy Cooking!