Palak Paneerr is a North Indian classic where soft, creamy paneer (Indian cottage cheese) is cooked in a rich, velvety spinach gravy. It’s a favourite in restaurants and homes because it’s flavourful and nutritious and has a good amount of spices. Rich in iron and protein, Palak Paneer is a healthy and delicious dish that’s often served with rice, roti or naan. Whether you like Indian food or trying it for the first time, this dish’s creamy texture and earthy flavours will win you over.
With this detailed step-by-step recipe, you’ll be able to recreate the silky, rich, and luscious restaurant-style Palak Paneer right in your own kitchen. Let’s get started!
Ingredients (Serves 4)
For the Spinach Puree:
- 500g fresh spinach (Palak) – washed, stems removed, and chopped
- 1 green chili – adds a mild heat (optional, adjust as per preference)
- ½ tsp salt – enhances the spinach’s natural flavour
- ½ tsp sugar – keeps the green colour bright
- ½ cup hot water – for blanching the spinach
For the Gravy:
- 2 tbsp oil or ghee – for depth of flavour (butter can also be used)
- 1 tbsp butter – for extra richness
- ½ tsp cumin seeds – for a warm, earthy base
- 1 medium onion, finely chopped – adds sweetness and texture
- 1 tsp ginger-garlic paste – for aromatic depth
- 2 medium tomatoes, pureed – the tangy base for the gravy
- 6-7 cashews (optional, soaked and blended) – for a silky, creamy texture
- ½ tsp turmeric powder – for color and mild earthiness
- ½ tsp red chili powder – for gentle heat (adjust as needed)
- ½ tsp garam masala – the key spice blend for depth
- Salt to taste
- ½ cup water – to adjust gravy consistency
For the Paneer:
- 250g paneer, cut into cubes
- 1 tbsp oil or ghee (for frying paneer, optional)
- ½ cup warm milk (to soak paneer, optional) – keeps paneer soft
For Garnishing:
- 2-3 tbsp fresh cream – gives a smooth, rich finish
- 1 tbsp fresh coriander leaves, chopped – for a fresh aroma
Step-by-Step Cooking Process:
Step 1:
- Blanch the Spinach (This step helps retain the bright green color!)
- Bring ½ cup of water to a boil in a large pan.
- Add chopped spinach, green chili, salt, and sugar. Stir and let it boil for 2-3 minutes until the leaves soften.
- Immediately drain the spinach and transfer it to ice-cold water. This "shock" method helps preserve its bright green color.
- Blend the cooled spinach into a smooth puree using a little water if needed. Set aside.
Step 2:
- Prepare the Paneer (For the Best Texture!)
- Paneer absorbs flavours best when lightly fried and soaked.
- Heat 1 tbsp oil or ghee in a pan.
- Lightly fry the paneer cubes until golden brown on the edges.
- Transfer the fried paneer into a bowl of warm milk and let it soak for 5 minutes. This keeps it soft and spongy.
Step 3: Make the Flavourful Masala Base
- Heat 2 tbsp oil or ghee in a pan. Add ½ tsp cumin seeds and let them crackle.
- Add chopped onions and sauté until they turn golden brown. This takes 4-5 minutes.
- Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the tomato puree and cook on medium heat until the oil separates from the mixture. This process, called "bhunai," ensures a deep, rich flavor.
- Mix in the turmeric, red chili powder, and salt. Stir well and let it cook for 2-3 minutes.
Step 4: Combine Spinach & Masala
- Pour in the blended spinach puree and mix well with the masala.
- Add ½ cup water to adjust the gravy consistency. Stir and let it simmer for 3-4 minutes.
Step 5: Add Paneer & Finishing Touches
- Gently add the soaked paneer cubes to the spinach gravy. Stir carefully so the paneer doesn’t break.
- Stir in 2-3 tbsp fresh cream for a smooth, rich finish.
- Sprinkle ½ tsp garam masala and mix well.
- Let everything cook together for 2-3 more minutes so the flavours meld beautifully.
Step 6:
Secret Restaurant-Style Trick – The Smoky Dhungar Method (For a deep, smoky aroma!)
- Heat a small piece of charcoal until red hot.
- Place the hot charcoal in a steel bowl and set it inside the pan (on top of the Palak Paneer, without touching the food).
- Pour ½ tsp ghee or butter over the charcoal and immediately cover the pan with a lid.
- Let it sit for 2-3 minutes so the dish absorbs the smoky aroma. Then, remove the charcoal and mix.
Serving Suggestions
- Your creamy, restaurant-style Palak Paneer is now ready to serve! Pair it with:
- Butter naan, tandoori roti, or laccha paratha for an indulgent meal
- Jeera rice or plain basmati rice for a comforting combination
- A side of sliced onions, lemon wedges, and green chilies for extra freshness
Tips for the Best Palak Paneer :
- For Extra Creaminess – Blend soaked cashews with water and mix into the gravy. It makes a big difference!
- To Avoid Bitterness – Do not overcook the spinach. Blanching for just 2-3 minutes keeps its fresh flavor.
- For a Richer Taste – Replace water with milk or cream for a silkier texture.
- For Soft Paneer – Always soak paneer in warm milk instead of water.
Why You’ll Love This Recipe!
- Tastes just like your favorite restaurant version
- Healthy & packed with nutrients
- Perfect balance of spices & creaminess
- Customizable – make it mild or spicy as per your taste
Give this restaurant-style Palak Paneer a try, and let me know how it turned out!
Happy cooking!
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