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Palak Paneer Restaurant style

Santosh Allada
Palak Paneer is a popular Indian vegetarian dish from Punjab. How to make it? Soft cubes of Paneer are cooked in a creamy, luscious, mouth-melting palak gravy flavored with basic Indian spices. Usually indulged with Indian breads like butter naan, tandoori roti,r umali roti, or rice varieties such as jeera rice, pulao.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Curry, Main Course
Cuisine Indian, North Indian

Ingredients
  

Blanching the Spinach

  • 250 gms Palak baby spinach
  • 1/4 cup Coriander leaves
  • 5 Mint leaves
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • a pinch Soda cooking/baking

For Palak Paneer curry

  • 4 tbsp Oil
  • 100 gms Paneer
  • 1 Onion roughly chopped
  • 1 Tomato roughly chopped
  • 1 tbsp Ginger garlic paste
  • 3-5 Green chilies as per taste
  • 2 Dry red chilly
  • 1 tsp Cumin seeds jeera
  • 3 tbsp Cream
  • 6 Cashews
  • 1 tbsp Butter
  • Salt to taste

Second Tadka/Tempering

  • 1 tbsp Ghee
  • 2-4 Garlic cloves chopped
  • 1/2 tsp Red Chili powder

Instructions
 

Blanching the Palak

  • Remove the stem, clean, and wash the spinach thoroughly under running water.
  • To blanch the palak, heat enough water in a large pot and bring to a rolling boil.
  • Add spinach, coriander, and mint leaves.
  • Next, add a pinch of salt, sugar, and cooking/baking soda (optional) to the water. Blanch the leaves for 1-2 minutes on high flame only.
  • Drain the water and immediately add to ice water or run under cold water.

Making the base gravy

  • Heat oil in a pan and add green chilies as per taste, cashews, and roughly chopped onions.
  • Fry for few minutes, till the onion turns soft. Next, add chopped tomatoes and till they turn soft.
  • Add little water and cook till tomatoes turn mushy.
  • Let it cook and make a smooth paste of blanched palak along with cooked onion tomato.

Making the Palak Paneer

  • In a pan, heat oil and add cumin seeds and dry red chilies. Let them crackle. Next, add the palak puree and mix well.
  • Cook the palak puree for 5 minutes on medium flame. Do not overcook. Add butter and mix. Next, add paneer cubes and mix well.
  • Cook for a minute. Turn off the flame and add cream. Give a good mix.

Second Tadka

  • Heat ghee in a small pan. Add chopped garlic and saute till it changes to light golden color.
  • Next, add red chili powder. Pour the tadka over the Palak Paneer.
  • Palak Paneer Restaurant style is ready to serve. Can garnish with cream.

Notes

Do not over blanch the palak. 1-2 minutes is perfect, palak will lose its texture if blanched for more time.
Modify the green chilies as per your taste.
For a vegan version, replace paneer with firm tofu and skip ghee. Increase the number of cashews to make the curry creamy.
If using refrigerated paneer, soak it in hot water for 15-30 minutes.
Kasuri methi powder can be added at the end. As my kiddo does not like the bitter taste, I skip it.
You can add lemon juice at the end. It increases the iron absorption from palak.