"Desi Tadka" Palak Paneer | Better than 5-Star Hotels! | Khursani Kitchen

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Ever wonder why restaurant Palak Paneer is so much better? Learn to make the softest, most flavorful paneer cubes you’ve ever tasted! 🤫

We aren't just boiling spinach; we are infusing every single bite with a special aromatic spice water and finishing it with a smoky Desi Ghee Tadka that will make your kitchen smell like heaven. Whether you are a beginner or a pro, this step-by-step guide ensures a thick, velvety gravy every single time.

In this video, you will learn:
How to flavor paneer from the inside out.
Why Mustard Oil + Besan is the "Magic Duo" for gravy
The perfect Desi Tadka for that authentic finish

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If this video made your mouth water, hit the LIKE button and tell me in the comments: Do you prefer your Palak Paneer with raw or fried paneer? 🧀👇

🥘 Ingredients
The Green Base: 500g Spinach (Palak), handful of coriander leaves, green chilies (optional)
The Protein: 300g Paneer (cubed)
The Flavor Bath: Water, salt, seeds of coriander, cardamom, cloves, black cardamom, cinnamon, cumin, and black pepper
The Gravy: 4-5 tbsp Mustard Oil, 1 Onion, 2 Tomatoes, 1 tbsp Ginger-Garlic paste, 1 tbsp Besan (Gram flour)
Spices: 1 tbsp each of: Coriander powder, Garam masala, Turmeric, Kashmiri red chili powder, Salt
The Finish: Dried Fenugreek (Kasuri Methi), Fresh Cream
Desi Tadka: 2 tbsp Desi Ghee, 4-5 Garlic cloves, 2 Whole red chilies

The Process
Blanch & Infuse: Blanch spinach, coriander, and chili. Simultaneously, boil water with whole spices and salt. Let the paneer soak in this aromatic water for 4-5 mins until tender.

The Paste: Blend the blanched spinach WITH the whole spices used in the paneer water for a flavor explosion.

The Masala: Heat mustard oil. Sauté onions, ginger-garlic paste, and tomatoes. Add all dry spices. Cover and cook for 5 mins.

The Secret Step: Add 1 spoon of besan to the masala and cook for 6-7 mins. This gives the gravy an unbeatable body and richness.

The Simmer: Pour in the spinach puree. Adjust water to your preferred consistency. Cover and cook for 10 mins.

The Marriage: Add the paneer cubes. Cover and let them simmer for 5 mins to absorb the gravy. Stir in Kasuri Methi and turn off the heat.

The Grand Finale: Heat ghee, fry garlic and red chilies until golden. Pour over the dish. Garnish with cream.

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