How to make best Restaurant style Palak Paneer at Home
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4.8 from 5 votes

Palak Paneer

Best Palak Paneer recipe - is a popular Indian spinach or palak recipe with paneer cooked together in onion, tomato and aromatic spices. Here is how to make best palak paneer restaurant style at home
Prep Time15 mins
Cook Time20 mins
Course: Curries, Main Course
Cuisine: Indian
Keyword: Palak Paneer, Paneer Recipes
Servings: 6
Calories: 254kcal
Author: Farrukh Aziz

Ingredients

To make palak puree:

  • 1 bunch Spinach palak (large bunch)
  • 1/4 tsp Soda bicarb
  • Ice cold water with some ice cubes

To make palak paneer curry:

  • 200 grams Paneer
  • 1 tsp cumin seeds (+1 tsp for tadka)
  • 3-4 Dried red chillies whole
  • 1 Onion medium size, finely chopped
  • 2-3 Green chillies finely chopped
  • 1 Tomato large size, finely chopped
  • 6 cloves Garlic crushed or chopped
  • 1 tsp Coriander powder
  • 1/2 Lemon juice
  • 1 tsp Garam masala powder
  • 2 tbsp Cream cream plus for garnishing
  • Salt as per taste
  • 5 tbsp Oil

Instructions

To make spinach puree (palak puree):

  • 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 2-3 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.

how to make palak paneer:

  • 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.
  • Now, 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.
  • Now, add Paneer, cream, mix and saute for another minute.
  • Next, add lemon juice, mix and immediately take it off the stove.

 For palak paneer tadka:

  • Heat a tablepsoon of oil in a small pan. Add cumin seeds and allow it to crackle.
  • Pour the tadka over the Palak Paneer
  • Dish out and garnish with cream.

Important Note to make palak paneer recipe restaurant style gravy (Dhungar or smoking spinach paneer curry):

  • Burn a small piece of charcoal on stove top until red hot. (be careful and use tongs  while burning it)
  • Now, place a small bowl or small pieces aluminium foil on the palak paneer curry.
  • Then, with the help of tongs, carefully place the live charcoal over the foil or in the bowl. Top it with 1/2 teaspoon of ghee and immediately close the lid.
  • With lid closed, leave the spinach paneer gravy undisturbed for 5-7 minutes to infuse the dhungar well.
  • Best restuarant style palak paneer is ready to serve. Enjoy

Notes

Before, making the recipe, please go through the important tips to make best palak paneer recipe at home

Nutrition

Calories: 254kcal | Carbohydrates: 8g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 422mg | Fiber: 2g | Sugar: 2g | Vitamin A: 111.2% | Vitamin C: 33.5% | Calcium: 23.9% | Iron: 11.2%