Palak Paneer – Restaurant Style
Palak Paneer is a popular dish from North India made with creamy spinach and soft cubes of Indian cottage cheese called paneer. It is loved for its rich flavor, bright green color, and health benefits. Many Indian families make it at home, and it often appears on restaurant menus. While it is easy to make at home, restaurant-style Palak Paneer is known for its smooth texture, well-balanced spices, and rich taste that sets it apart. Let’s look at the ingredients and follow a simple step-by-step guide to make this favorite dish at home!
Table of Contents
Ingredients:
For the Spinach Puree:
- 250 grams spinach (palak), fresh and cleaned
- 2 green chilies
- Water (for blanching)
- Ice water (for retaining green color)
For the Gravy:
- 200 grams paneer (cubed)
- 2 tablespoons oil or ghee
- 1 tablespoon butter (optional, for richness)
- 1 teaspoon cumin seeds
- 1 medium onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- 1 medium tomato (pureed)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 2 tablespoons fresh cream (optional)
- Salt to taste
Instructions:
Step 1: Prepare the Spinach Puree
- Rinse the spinach leaves thoroughly to remove any dirt or grit.
- Boil water in a large pot. Add the spinach and green chilies. Blanch for 2-3 minutes until the spinach wilts.
- Drain the spinach and immediately transfer it into a bowl of ice-cold water to stop the cooking process and retain the bright green color.
- After a minute, drain the cold water and blend the spinach and chilies into a smooth puree. Set aside.
Step 2: Sauté the Paneer
- In a pan, heat 1 tablespoon of oil or ghee.
- Lightly fry the paneer cubes until golden brown on all sides. Remove and place them in warm water to keep them soft. (Optional step: skip frying for a healthier version.)
Step 3: Make the Gravy Base
- In the same pan, add another tablespoon of oil or ghee and 1 tablespoon of butter.
- Add cumin seeds and let them sizzle.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Add the tomato puree and cook until the oil separates from the mixture.
- Add turmeric, red chili powder, and coriander powder. Stir well.
Step 4: Combine Puree and Gravy
- Add the prepared spinach puree to the onion-tomato masala.
- Mix well and simmer for 4-5 minutes on medium heat. Stir occasionally.
- Add salt to taste and adjust the consistency with a little water if needed.
- Add the paneer cubes and gently mix to coat them with the gravy.
- Sprinkle garam masala and cook for another 2-3 minutes.
Step 5: Finish with Cream (Optional)
- Stir in the fresh cream for a richer, creamier texture.
- Turn off the heat and let the dish rest for a minute or two before serving.
Serving Suggestions:
Restaurant-style Palak Paneer pairs beautifully with:
- Naan, roti, or paratha
- Steamed basmati rice or jeera rice
- A dollop of butter or ghee on top for extra flavor
Tips for a Perfect Restaurant-Style Palak Paneer
- Blanching and shocking the spinach in cold water helps retain the vibrant green color.
- Use fresh paneer or soak store-bought paneer in warm water to soften it.
- Cream is optional but recommended for an authentic restaurant-like richness.
- For a smoky flavor, try the dhungar method: place a piece of hot charcoal in a small bowl in the center of the curry, add ghee, and cover for a few minutes.
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