By: Nikita Nikhil
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Palak paneer has a creamy texture and earthy taste but getting the correct flavour can be tricky. Here are 6 mistakes to avoid to get that restaurant-style palak paneer every time.
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Use fresh, green spinach for vibrant colour and flavour. If you're using frozen spinach, make sure it's defrosted properly, and squeeze out excess water.
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While making palak paneer, avoid adding other greens to spinach. It can change the authentic taste and texture of the dish, and suppress its flavour.
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Rubbery paneer can ruin the palak paneer. Just soak paneer cubes in warm water before adding them to keep them soft and juicy all the time.
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Dry-roasting spices is very important. This step releases their essential oils, increases the aroma, and gives your palak paneer a delicious taste.
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For creamy gravy, blanch spinach and blend without water. Take your time to blend it properly, so there are no lumps and a smooth consistency.
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If you skip the resting period, flavours will not develop. Let the dish sit for 10 minutes before serving, and enjoy the rich taste of Palak Paneer.
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For an easy recipe for Lahsooni Palak Paneer, click here:
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