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Hotel-Style Palak Paneer
A restaurant‑style Palak Paneer made with fresh spinach, paneer cubes, ghee, butter and fresh cream. The recipe uses a quick blanch‑and‑blend method for the spinach paste and finishes with a silky, bright‑green gravy that pairs perfectly with chapati, naan or rice.
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Critical Success Points
- • Blanch the spinach for exactly 1 minute to retain color and nutrients.
- • Cook the spinach paste until the raw garlic smell disappears; this prevents bitterness.
- • Do not over‑cook paneer after adding cream, or it will become rubbery.
- • Adjust water to achieve a smooth, not watery, gravy consistency.
Safety Warnings
- • Hot oil and ghee can splatter; keep a lid nearby.
- • Use caution when handling the boiling water for blanching.
- • Sharp knife required for cutting paneer; cut away from your body.
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