Palak Paneer Recipe – Restaurant Style

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Cuisine: North Indian
Course: Main Course
Difficulty: Easy

About Palak Paneer

Palak Paneer is a popular North Indian vegetarian dish made with fresh spinach and soft paneer cubes cooked in a flavorful and creamy spinach gravy. It is easy to make, nutritious, and perfect for a delicious family meal.

Ingredients

For Palak Puree

• 250 g fresh spinach (palak)
• 2 green chilies
• 1-inch ginger
• 3–4 garlic cloves

For the Gravy

• 200 g paneer, cut into cubes
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tablespoon oil or ghee
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon kasuri methi
• Salt to taste
• ¼ cup fresh cream
• ½ cup water, as required

Step-by-Step Instructions

Step 1: Blanch the Spinach

Wash the spinach thoroughly. Bring water to a boil and add the spinach. Blanch for about 2 minutes.

Immediately transfer the spinach to ice-cold water. This helps retain its bright green color.

Step 2: Make the Palak Puree

Drain the spinach well. Add spinach, green chilies, ginger, and garlic to a blender.

Blend until smooth and keep the puree aside.

Step 3: Prepare the Paneer

Cut paneer into medium-sized cubes. Soak the cubes in warm water for about 10 minutes to make them soft and tender.

Drain and keep aside.

Step 4: Prepare the Masala

Heat oil or ghee in a pan over medium heat.

Add cumin seeds and let them splutter. Add chopped onions and sauté until lightly golden.

Step 5: Add Tomatoes and Spices

Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.

Cook for 4–5 minutes until the tomatoes become soft and the oil starts separating.

Step 6: Add the Palak Puree

Add the prepared spinach puree and mix well.

Cook on medium-low heat for 4–5 minutes. Add a little water if required to adjust the consistency.

Step 7: Add Paneer

Gently add the paneer cubes.

Add salt, garam masala, and kasuri methi. Mix gently and cook for another 2–3 minutes.

Step 8: Add Cream

Add fresh cream and mix gently.

Cook for another minute and turn off the heat.

Step 9: Garnish and Serve

Transfer the Palak Paneer to a serving bowl.

Garnish with fresh cream and coriander leaves.

Serve hot with naan, roti, paratha, or jeera rice.

Tips for Perfect Palak Paneer

• Do not overcook the spinach to maintain its fresh green color.
• Immediately transfer blanched spinach to ice-cold water.
• Soak paneer in warm water for softer cubes.
• Add cream at the end for a smooth texture.
• Avoid overcooking the paneer as it can become chewy.

Serving Suggestions

Serve Palak Paneer hot with:

• Butter Naan
• Tandoori Roti
• Chapati
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

Frequently Asked Questions

Can I make Palak Paneer without cream?

Yes, cream is optional. You can skip it for a lighter and healthier version.

How do I keep Palak Paneer green?

Blanch the spinach for about 2 minutes and immediately transfer it to ice-cold water. Also, avoid overcooking the spinach puree.

How can I make soft paneer?

Soak paneer cubes in warm water for around 10 minutes before adding them to the gravy.

Can I use frozen spinach?

Yes, frozen spinach can be used. Thaw and drain it properly before blending.

What can I serve with Palak Paneer?

Palak Paneer pairs perfectly with naan, roti, chapati, paratha, jeera rice, or steamed basmati rice.

How long can Palak Paneer be stored?

Store it in an airtight container in the refrigerator for up to 2–3 days.