Palak Paneer Recipe (Restaurant Style)
Palak paneer is a popular Indian Vegetarian dish made with spinach leaves (palak) and Indian cheese (paneer). It is considered to be world famous and loved by majority of people across the country just like paneer butter masala. This Indian delicacy is made with minimum ingredients and spices while getting Restaurant-style flavour and rich creamy texture. In this recipe of palak paneer, I have shared all the tip and tricks which I learned over the years for getting bright green colour palak paneer. Palak paneer can be served with naan, chapati, tandoori roti or jeera rice. Learn how to make the best ever palak paneer recipe with step by step pictures and video.
Print
Pin
Servings: 6 servings
Calories: 266kcal
Equipment
- Cooking pot
- Blender
Ingredients
For Palak Puree
- 1 tbsp Oil
- 4 cloves Garlic peeled and left whole
- ¼ cup Onions chopped finely
- 2 bunch Palak | Spinach around 6 cups
For Tempering
- 3 tbsp Butter
- 1 tsp Cumin Seeds (Shahi Jeera)
- 1 Piece Cinnamon
- 4 no Cardamom
- 1 cup Onion (1 large onion)chopped finely
- 2 tbsp Ginger Garlic Paste
- 5 no Green Chillies chopped finely
- 2 cups Tomatoes (3 medium tomato)chopped finely
- 1 tsp Sugar
- Salt to taste
- 200 grams Paneer cubed
- 1 tsp Roasted Cumin powder
- ½ tsp Garam masala powder
- 1 tbsp Kasuri Methi Leaves
- 4 tbsp Heavy Cream
- Lemon Juice optional
Instructions
- Heat oil in a pot in which you are going to make palak paneer. Add in garlic and onions, saute for a minute. Add in spinach leaves and toss well for 2 minutes till spinach is wilted. Take it off the heat, cool it for a bit. Take the mixture in a blender and grind into a smooth puree without adding any water.
- Now in the same pot, heat butter. Add in whole spices and let them sizzle. Add in finely chopped onions, green chillies and cook till light golden. Add in ginger garlic paste and saute for 1 minute till aromatic. Now add in chopped tomatoes and mix well. Cook covered for 3 to 4 minutes till tomato softens and gets mushy.
- Now add in the palak puree. Add some water to the blender jar, swirl and pour it back into the pot. Season with salt and sugar. Mix this really well, taste and adjust the seasoning.
- Add in paneer and mix gently. let the paneer simmer in the gravy for 2 minutes. Sprinkle with roasted cumin powder, dried fenugreek leaves, garam masala powder and cream. Mix well. Take it off the heat and add in lemon juice if needed. Serve hot with naan or roti.
Video
Notes
- Don’t cover the pot when cooking palak, else it may lose its green colour.
- If you are using store bought paneer, fry them in oil till golden and soak them in warm water until use to retain the freshness and taste.
- You can skip butter and use oil or ghee instead.
- Add as much green chillies as you prefer.
- You can skip cream or even reduce it, if you don’t prefer adding cream. Instead of cream, you can use ¼ cup of milk mixed with 1 tsp of cornstarch to provide the creamy texture.
- Don’t add too much garam masala powder, it changes the colour of the curry.
- You can use pureed tomatoes instead of chopped tomatoes.
Storage & Serving
Palak paneer can be served with naan, chapati, tandoori roti or jeera rice. You can even enjoy it with plain cooked rice. Leftover palak paneer can be stored in fridge and reheated the next day when serving. You can freeze palak paneer in individual containers, thaw overnight in fridge and reheat before serving.Nutrition
Serving: 1servings | Calories: 266kcal | Carbohydrates: 13g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 840mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11374IU | Vitamin C: 42mg | Calcium: 311mg | Iron: 4mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share by Email
Share on Facebook