Palak Paneer is a distinguished dish of spinach and paneer cooked together in onion, tomato and aromatic spices. Basically, we blanch the spinach first and then puree it. It is then cooked with basic spices and paneer. Lastly, we finish the dish with cream. Delicious and rich Palak Paneer is ready for serving. Serve it hot with Nan, Kulcha or lachcha paratha. We can serve it with Quick Zafrani Pulao as well.
Today, we will talk about Palak Paneer, a very famous dish from north India again. Did you see my earlier post? Yes, that was also a delicious North Indian dish, Butter Chicken. Whenever, we Indian go out for binging, few vegetarian dishes always tops the menu i.e Palak Paneer, Paneer Lababdaar, Paneer Makhanwala and Palak Paneer Kofta Shahi Paneer and many more.
There were so many requests by many of my lovely readers to post restaurant style Palak Paneer recipe. So, I decided to revive my old Palak Paneer blog post and repost it today. Trust me, it is very easy to make dish at home. All you need to do is, follow some tips and tricks to make best restaurant style Palak Paneer at home.
How To Blanch Spinach to Make Palak Paneer?
First thing is, we have to go ahead with blanching of spinach. Now, here a trick that works is, addition of pinch of soda while blanching the greens. It helps to keep the blanched spinach vibrant green. Secondly, next extremely essential step is to immediately transfer the blanched spinach into a pot of ice cold water and ice mixture. This will help in ceasing the cooking of greens sealing its colour and nutrition both. Imagine, how beautiful and sparkling green Palak Paneer will look after following these key steps 🙂
In addition to above tips, it is also important to add few drops of lemon juice to help the proper absorption of iron from spinach. Oh, I guess I am getting into the science of the dish rather than the making of Palak Paneer, Lol! Being a naturopath by profession, I would love to give some beneficial science gyaan on dishes to you all, whenever and wherever I can 🙂
Another key point is, good amount of oil to be used to make perfect Palak Paneer. I know, this may surprise you, but yes we have to use good amount of oil into it. However, I feel there is no harm in indulging into a proper restaurant style food at home. Even, the diet regime says ‘A Cheat Day”, right? I would strongly recommend to use the amount of oil mentioned below in the recipe.
One more important tip here is, whenever I make any paneer dishes at home, I make sure to microwave it for a minute or two. Dip the paneer in enough water and microwave it. If you dont have microwave, then just dip the cubes in enough of hot water for a two minutes, just before cooking. This step ensures the paneer stays soft and is ultimate mouth melting. Also, in any paneer dishes, never ever cook paneer for very long time, as it makes the paneer hard and chewy.
Considering all the above mentioned tips, you can undoubtedly make the best Palak Paneer at home. Furthermore, I always prefer the zeera tadka over the finished dish, as it enhances the taste of the Palak Paneer and the beauty ofcourse. However, if you wish, you can skip this step, no hard and fast rule for it 🙂
Alhumdulillah! I have been married past 13 years, and the compliment that I receive each time from my husband makes me jump up with joy. Let me share an incident with you all. It was 14 years back then, when my husband first came home to see me, before our marriage. We invited him over lunch, I made this Palak Paneer that day , he said, “no Palak Paneer recipe ever fascinated me, but this”. 🙂
So, without wasting any further moment, I shall straight go to the recipe.
200 grams, Malai Paneer (cut in cubes)
1 large bunch of Spinach
6, garlic cloves, crushed
1 teaspoon plus for tadka, cumin seeds
3-4, whole dried red chillies
1 teaspoon, green chillies, finely chopped
1 medium, onion, finely chopped
1 large tomato, finely chopped
1 teaspoon, garam masala powder
1 teaspoon, coriander powder
1/4 teaspoon, soda bicarb
Juice of 1/2 lemon
Salt as per taste
1 tablespoon, cream plus for garnishing
5 tablespoons, oil
Ice cold water with some ice cubes
Trim the stem of the spinach, wash and clean.
In a large pan or vessel, boil enough of water. Add soda and spinach. Allow the spinach to blanch in the water for 3 to 4 minutes. Take the blanched spinach out and immediately put them in ice cold water
Put the blanched spinach in a blender and blend it to a puree.
Dip the paneer cubes in hot water for 3 to 4 minutes or microwave it for 2 mins. This will enable the Paneer to retain its softness.
In a heavy bottom pan or kadhai, heat oil.
Add cumin seeds, allow it to crackle. Then, add crushed garlic and fry till its golden brown.
Now, add broken whole red chilies and green chillies. Fry for 15 seconds.
Add chopped onions, and saute till it turns translucent.
Add chopped tomatoes, coriander powder, garam masala powder, salt. Mix well. Cover and cook till the water of the tomatoes dries up and it becomes very soft.
Increase the heat to high, add pureed spinach and saute it for a minute.
Add Paneer, cream, mix and saute for another minute.
Add lemon juice, mix and immediately take it off the stove.
heat a tablepsoon of oil in a small pan. Add cumin seeds and allow it to crackle.
Pour the tadka over the Palak Paneer
Palak Paneer is ready to serve.
Dish out and garnish with cream.
Serve hot with kulcha, paratha or even Zafrani pulao.