Restaurant Style Palak Paneer

Restaurant Style Palak Paneer Recipe | Creamy Spinach Curry with Indian Cottage Cheese | Punjabi Palak Paneer Recipe

Palak Paneer, a popular North Indian dish in which Paneer/Indian Cottage Cheese is added in creamy spinach gravy. One of the most nutritious, easy and tasty dish. Pair it with Naan/Rice for a hearty filling meal.

One of the best ways used by Indian Moms to feed spinach curry to kids!! 🙂 Palak Paneer is one dish that all the kids like to have happily without fussing about the spinach gravy.

What is Palak Paneer

Palak is Spinach and Paneer is Indian Cottage Cheese.

Fresh Spinach leaves are cleaned nicely and blanched, pureed and the cooked in onion tomato gravy with ginger and garlic.

Not many spices are used in its preparation like in many other Indian dishes. I only use garam masala and red chilli powder to enhance its taste.

Since this one of the most popular north Indian dish, everyone has their own way of making it. Many people like to add tomatoes and some like to add only yogurt/curd in it, along with some chickpea flour or cornmeal or red lentils(Dhuli Masoor/Red Lentils) to thicken the puree.

Cream is also added to for giving richness to dish. If you don't want to add cream, grind 1 tbsp of pre-soaked cashews along with tomatoes while making the puree. There are pointers at the end of the post on how to make Vegan Palak Paneer.

Adding Paneer in the recipe

You can use homemade or store bought paneer. When using store bought paneer(if it is hard), soak it in lukewarm water for 5-10 mins to soften it. You can also lightly sauté Paneer cubes in a pan if you like that way. I avoid it and like to add soft paneer pieces only.

Check here-->Homemade Paneer Recipe

Why to Blanch Spinach before making Palak gravy

Many people do not blanch the leaves and directly puree it and make the gravy. But blanching has it's own benefits, especially we are making curries like this.

• Retains the bright green color of Spinach, which is appealing to eyes in curries like Palak Paneer.
• It makes easy the absorption of the calcium in body, as it reduces some amount of oxalic acid from the leaves.
• When spinach is used in making curries, it may leave an after taste of raw spinach especially the Indian variety.. Blanching helps in removing the raw or the metallic taste after taste from the spinach curry.

Ingredients to make Palak Paneer

Spinach (Palak) and (homemade/store bought)Indian Cottage Cheese/Paneer, 1 medium onion, garlic, ginger, green chilli(1-2), lemon(optional), tomatoes, cream, garam masala ,red chilli powder.

How to make Palak Paneer

Clean and wash Spinach

To start with, clean the spinach leaves wash it in running water. In India Palak/spinach bunch has lot of dirt. Wash it very nicely at least 4-5 times till the water comes out without any dirt.

Blanch Spinach/Palak

• To blanch spinach, in a pot/pan add 2-3 cups of water, when the water starts boiling, add spinach leaves and let it sit in hot water for 2-3 minutes. In another pot/pan take 2-3 cups of water and add some ice cubes to it.
• Once the leaves are soft with the help of tongs take these out or drain out the leaves in a colander and transfer immediately to ice cold water. Let the leaves sit there for 2-3 minutes then puree the blanched leaves and keep aside

Also check my detailed post on How to Blanch Spinach and make Spinach Puree. You can also blanch spinach in bulk, store the puree and use it as required in making tortilla/paratha/poori, pulao, fried rice or khichdi.

How to Blanch Spinach Leaves(pics)

Make Palak Gravy

• Finely chop onion, garlic cloves and another small ginger piece. We need 1 small onion, I don't add many onions to the gravy. If you want to add more, take a medium onion. Ginger you can take around 1/2" piece and cut in two halves.
• Puree 2 medium tomatoes with other half of ginger and green chilli. You ca also chop everything very finely.

1. In a pan/kadhai, heat 2 tbsp of oil. As I have mentioned in my earlier posts also, I use mustard oil for Indian cooking. You can use any oil(like olive/sunflower) of your choice. Or you can use 1 tbsp butter and 1 tbsp oil.
2. When the oil is hot enough add bay leaf, dry whole red chilli, 1 tsp of cumin seeds. Once the seeds crackle, add chopped garlic and ginger and sauté for 1-2 minutes, till garlic starts turning brown.
3. Add chopped onions and sauté till translucent.
4. Next add tomato puree and 1/4 tsp of jaggery/sugar/honey to cut the acidic factor of tomatoes and spinach.
5. Add garam masala powder and red chilli powder to onion-tomato masala and mix well.
6. Cook masala for 3-4 mins.

How to make Spinach Gravy(pics)

1. Now add spinach puree to masala
2. Add 1/4 cup of water to it if your spinach puree is too thick. Add water carefully(as required) we don't want runny Palak paneer!! You can avoid adding water to it the consistency of your spinach puree is okay to you.
3. Add about 2-3 tbsp cream mix well,
4. Next add add Paneer cubes.
5. Finally add salt as per your taste, mix it well, cook it for 1-2 minutes.
6. Finally add kasuri methi or dried fenugreek leaves.

Optional-To enhance the taste before serving add a dollop of butter or temper with 1tsp of desi ghee/butter tadka with whole red chilli. You can add more red chilli powder if you want it spicy!!

If you are on low-fat diet you can avoid adding butter/ghee and add 1/2 cup milk in place of cream. After adding spinach gravy, do not add water after adding spinach puree, add milk.

Serving Suggestions

We like to have it with Chapatis, Laccha Roti/Paratha, Naan(Whole Wheat Tawa Naan) or Ajwain parathas.

It also goes well for kids with Jeera Rice or Fresh Mint and Peas Pulao.

Checkout this collection of Paneer Recipes from snack and starters to curries and rice recipes.

Shelf Life and Storing Palak Paneer

You can make it Palak gravy ahead 1-2 days before serving and keep it in an air tight container. Reheat, add butter and Paneer pieces before serving.

FAQs

Recipe Card

Do try this simple easy and delicious Restaurant Style Palak Paneer recipe at home. You can make it for your everyday meals or when guests come over. It is a crowd pleaser healthy curry.

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