Palak Paneer Recipe | Restaurant Style Recipe

Palak Paneer, a classic North Indian dish, Palak Paneer is a delicious blend of vivid spinach (palak) and tender paneer (Indian cottage cheese). This tasty vegetarian treat provides the perfect harmony between flavor and health. With this recipe I’ll give you a step-by-step tutorial on making the perfect palak paneer.

About Palak Paneer

Palak Paneer, popular Indian dish, reserved particular place in the hearts of many people. This vegetarian treat skillfully combines the rich, creamy texture of paneer (Indian cottage cheese) with the earthy flavor of spinach to produce a dish that is not only nutrient-dense but also a delight to the taste buds. In addition to being delicious, palak paneer holds special place in Indian cuisine because of its long history, diversity, and cultural significance.

 

This delicious vegetarian dish skillfully blends the earthy goodness of spinach (palak) with paneer, a smooth, creamy fresh cheese from India. This creates a beautiful harmony of flavors, scents, and colors that captures the spirit of Indian cooking.

 

Palak Paneer first appeared in the Mughal era in India. During this time, there was a lot of cultural and culinary interchange. The recipe is believed to have started in the royal kitchens when chefs experimented with combining spinach, a common leafy green, with paneer, a common dairy product. Eventually, palak paneer transcended the confines of royal cuisine and became a staple in Indian homes, turning up on tables in both upscale dining establishments and smaller homes.

 

Palak Paneer’s precise mix of opposing and complimentary components is what gives it its charm. The dish’s base, spinach, is a testament to the abundance of nature with its rich flavor and vibrant green hue. The star of the show, paneer, balances the strong flavor of the spinach with a lovely softness and delicate sweetness.

 

 

Cooking palak paneer is a multi-sensory gastronomic journey unto itself. The perfume of ginger-garlic paste and sautéed onions fills the air, inviting you in. The bright green color of the pureed spinach is a visual treat that tantalizes the taste buds. The soothing sound of the gravy being stirred in a rhythmic manner transforms the meal.

 

Palak paneer’s exceptional nutritional value is one of the reasons so many people love it. Spinach is a leafy green that is rich in antioxidants and enhances overall health, in addition to being a strong source of iron. The substantial protein boost of paneer makes it a satisfying lunch option for vegans. Its suitability for vegetarians further expands its potential audience.

Versatility and Adaptations

Palak Paneer is a versatile dish that has undergone several adaptations and variations over time. Although spinach is called for in the recipe, some people prefer to use mustard greens or fenugreek leaves, often known as methi. You can also modify the quantity of creaminess and spice to suit your personal tastes. It goes well as a side dish or with naan, roti, or steamed rice.

 

Palak paneer or Spinach paneer dishes vary greatly, primarily in the way that the spinach leaves are incorporated into the recipe. The most popular technique involves blanching the spinach (palak) leaves and then mixing them into a smooth paste with various herbs and spices. This pureed spinach is then used to make a creamy curry with a tomato and onion base. The other popular recipe calls for mixing finely chopped spinach (palak) leaves with paneer cubes. It turns out to be a semi-dry curry even without any gravy.

The Main Ingredients

Spinach (Palak): The star of the dish, spinach, is loaded with essential nutrients like iron, vitamins (especially A and C), and antioxidants. Spinach gives Palak Paneer its vibrant green color and distinctive flavor.

 

Paneer (Cottage Cheese): Paneer, a fresh cheese, is an excellent source of protein and calcium. It adds a creamy, mild, and slightly chewy texture to the dish.

 

Spices: A combination of aromatic spices such as cumin, coriander, garam masala, and turmeric, among others, lend depth and complexity to the flavor profile of Palak Paneer.

 

Other Ingredients: The dish is often cooked with onions, tomatoes, ginger, and garlic, which serve as the base for the sauce, along with cream or yogurt to enhance the creamy texture.

How to make Palak Paneer (Stepwise photos)

 Preparing the Spinach

1. Take 1 bunch of spinach (approx. 250 grams). Try to take only leaves or tender stems. Wash the spinach leaves thoroughly.

Spinach

2. Boil 3 cups of water in a pan.

3. Add the spinach into boiling water. Blanch the spinach leaves in boiling water for 3 minutes.

4. Remove the blanched spinach leaves drain and immediately transfer the spinach to ice-cold water to retain its vibrant green color.

5. Now transfer the blanched palak into the mixer jar. Add 3 green chilies, 1 inch ginger.

6. Blend to smooth puree, no need to add water. Set the spinach puree aside.

 Making the Cashew Paste

7. Boil one cup water then add 8-10 cashews on medium flame for 5 minutes. 

8. Transfer the cashews in mixer jar add 1 teaspoon water and make soft puree.

cashew puree

 Sauté the Paneer : (This step is optional you can skip it)

9. Heat 2 tablespoon oil/ghee in a pan. Add 250 grams paneer cubes.

10. Fry the both sided of paneer cubes until they turn into lightly golden brown. Don’t fry for long time.

11. After paneer cubes are fried, immediately add them in cold water for 4–5 minutes to further soften the paneer.

Making the Gravy 

12. Now, in the same pan in which the paneer cubes fried add two more tablespoon oil/ghee.

13. Now Add two medium size bay leafs (tej patta), 1 inch cinnamon, 2-3 dry chilies, ½ tea spoon cumin seeds. Fry the spices for a minute and let the splutter the cumin seeds.

14. Then add 1 teaspoon finely chopped garlic, 2-3 sliced green chilies, fry the spices for another minute until the garlic turns golden.

15. Now one big finely chopped onion, fry the onion until it turns golden brown.

16. Now add ¼ teaspoon turmeric, 1 teaspoon red chili powder, ½ teaspoon cumin powder, add salt as per taste add little water and sauté the spices on low flame for 2 minutes or until the spices turn aromatic. 

17. Then add the cashew puree, add little water, stir the mixture well.

18. Now add ¼ cup fresh curd. Keep stirring the mixture on low flame for 4-5 minutes.

19. Add the spinach puree. Stir the mixture well until the mixture turns to uniform. Add hot water to adjust the consistency. Add salt if require.

20. Cook the gravy for 5-6 minutes on low to medium heat.

21. Add ¼ teaspoon dry fenugreek leaves (kasuri methi), stir the mixture well. Cook for another 1-2 minute.

Making Palak Paneer

22. Add the paneer cubes to the gray.

23. Add 2-3 tablespoon fresh cream.

24. Add 1 teaspoon garam masala powder. Stir the mixture very well.

25. Let the Palak Paneer simmer on low heat for another 5-7 minutes to allow the flavors to meld. Add 1 tablespoon butter.

Your restaurant style Palak Paneer is now to be served!

palak paneer

Palak Paneer Serving

Serve restaurant style palak paneer with tandoori roti, naan, chapati, paratha, cumin rice (jeera rice)  or gravy also pairs well with steamed basmati rice.

Pro tips

  • Use fresh, tender spinach for a vibrant green color and optimal flavor.
  • Blanching the spinach helps retain its color and removes any bitterness.
  • Homemade paneer is the best, but store-bought works just as well. If you use store bought paneer, just remember to soak it in hot water for 15 to 20 minutes and then use in the recipe.
  • Do not overcook the spinach, as it will lose its nutritional properties.
  • Adjust the chili powder and the number of green chilies according to your preferred spice level.
  • Adding butter and fresh cream is optional but enhances the richness of the dish.

FAQs

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach if fresh isn’t available, but fresh spinach is preferred for the best results. but make sure to thaw it completely and squeeze out excess water before blending it into a puree.

 

How can I make this dish vegan?

To make a vegan version, replace paneer with tofu and use a plant-based cream alternative instead of dairy cream and use oil instead of ghee.

 

What are some side dishes that complement Palak Paneer?

Palak Paneer pairs well with naan, roti, or rice.

More Popular Paneer Recipes To Try!

Matar Paneer

palak paneer

Palak Paneer Recipe | Restaurant Style Palak Paneer

Swati
Palak Paneer, a classic North Indian dish, is a delicious blend of vivid spinach (palak) and tender paneer (Indian cottage cheese).
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

Preparation

  • 250 grams Spinach (Palak)
  • 3 cups Water (for blanching of spinach)
  • 3 Green chilies
  • 1 inch Ginger
  • 8-10 Cashews
  • 2 tablespoon Oil/Ghee (to sauté the Paneer)
  • 250 grams Paneer (Indian cottage cheese)

Making the Gravy

  • 2 tablespoon Oil/Ghee
  • 2 Bay leaf (medium size)
  • 1 inch Cinnamon
  • 2-3 Dry chilies
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Garlic (finely chopped)
  • 2-3 Green chilies
  • 1 Onion (Big size, finely chopped)
  • ¼ teaspoon Turmeric
  • 1 teaspoon Red chili powder
  • ½ teaspoon cumin powder
  • Salt (as per taste)
  • ¼ cup Curd
  • ¼ teaspoon dry fenugreek leaves (kasuri methi)
  • 2-3 tablespoon Fresh Cream
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Butter

Instructions
 

Preparation

  • Take 1 bunch of  spinach. Boil 3 cups of water in a pan. Add the spinach into boiling water. Blanch the spinach leaves in boiling water for 3 minutes.
  • Remove the blanched spinach leaves drain and immediately transfer the spinach to ice-cold water to retain its vibrant green color.
  • Now transfer the blanched spinach into the mixer jar. Add 3 green chilies, ginger. Blend to smooth puree, no need to add water. Set the spinach purée aside.
  • Boil one cup water then add 8-10 cashews on medium flame for 5 minutes. Transfer the cashews in mixer jar add 1 teaspoon water and make soft puree.

Sauté the Paneer: (This step is optional you can skip it)

  • Heat 2 tablespoon oil/ghee in a pan. Add 250 grams paneer cubes. Fry the both sided of paneer cubes until they turn into lightly golden brown.
  • After paneer cubes are fried, immediately add them in cold water for 4–5 minutes to further soften the paneer.

Making the Palak Paneer

  • Now, in the same pan in which the paneer cubes fried add two more tablespoon oil/ghee. Then add bay leaf, cinnamon, dry chilies, teaspoon cumin seeds. Fry the spices for a minute.
  • Then add finely chopped garlic, sliced green chilies, fry the spices for another minute until the garlic turns golden.
  • Now add finely chopped onion, fry the onion until it turns golden brown. Add teaspoon turmeric, red chili powder, cumin powder, salt as per taste, add little water and sauté the spices on low flame for 2 minutes.
  • Then add the cashew puree, add little water, stir the mixture well. Now add fresh curd. Keep stirring the mixture on low flame for 4-5minutes.
  • Add the spinach puree. Stir the mixture well until the mixture turns to uniform. Add hot water to adjust the consistency. Cook the gravy for 5-6 minutes on low to medium heat.
  • Sprinkle dry fenugreek leaves (kasuri methi), stir the mixture well. Cook for another 1-2 minute.
  • Add the paneer cubes. Add 2-3 tablespoon fresh cream. Add garam masala powder. Stir the mixture very well.
  • Add 1 tablespoon butter. Let the Palak Paneer simmer on low heat for another 5-7 minutes to allow the flavors to meld.
  • Your restaurant style Palak Paneer is now ready to be served. Serve hot with tandoori roti, naan, chapati, paratha, cumin rice (jeera rice)  or with steamed basmati rice.

Notes

  • Use fresh, tender spinach for a vibrant green color and optimal flavor.
  • Blanching the spinach helps retain its color and removes any bitterness
  • Homemade paneer is the best, but store-bought works just as well. if you use store bought paneer, just remember to soak it in hot water for 15 to 20 minutes and then use in the recipe.
  • Adjust the chili powder and the number of green chilies according to your preferred spice level.
  • Do not overcook the spinach, as it will lose its nutritional properties.
  • Adding butter and fresh cream is optional but enhances the richness of the dish.
Keyword home made palak paneer, palak paneer, palak paneer recipe, palak paneer restaurant style, spinach curry

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