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Palak Paneer Recipe (Restaurant Style) Recipe

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3.9 from 3 reviews

This restaurant-style Palak Paneer recipe is a rich and creamy North Indian dish featuring fresh spinach puree simmered with aromatic spices and soft paneer cubes. Perfectly balanced with butter, cream, and a medley of whole and ground spices, this flavorful curry makes a comforting meal served alongside naan or roti.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Spices and Whole Spices

  • 1 tsp Cumin Seeds (Shahi Jeera)
  • 1 Piece Cinnamon
  • 4 no Cardamom
  • 1 tsp Roasted Cumin powder
  • ½ tsp Garam masala powder
  • 1 tbsp Kasuri Methi Leaves (dried fenugreek leaves)

Vegetables and Herbs

  • 4 cloves Garlic (peeled and left whole)
  • ¼ cup Onions (finely chopped, initial sauté)
  • 1 cup Onion (1 large onion, finely chopped, for curry base)
  • 2 bunch Palak | Spinach (around 6 cups fresh leaves)
  • 5 no Green Chillies (finely chopped)
  • 2 cups Tomatoes (3 medium, finely chopped)

Dairy and Oils

  • 1 tbsp Oil
  • 3 tbsp Butter
  • 4 tbsp Heavy Cream
  • 200 grams Paneer (cubed)

Others

  • 2 tbsp Ginger Garlic Paste
  • 1 tsp Sugar
  • Salt to taste
  • Lemon Juice (optional, to taste)

Instructions

  1. Prepare Spinach Puree: Heat oil in the pot intended for cooking. Add whole garlic cloves and ¼ cup finely chopped onions; sauté for about one minute. Toss in the fresh spinach leaves and cook for 2 minutes until wilted. Remove from heat, allow to cool slightly, then transfer the mixture to a blender. Blend until smooth without adding water, creating a vibrant spinach puree.
  2. Cook Spices and Base: In the same pot, heat butter and add whole spices – cumin seeds, cinnamon, and cardamom. Let them sizzle to release their aroma. Add the finely chopped onions and green chillies; sauté until the onions turn light golden. Incorporate ginger garlic paste and sauté for another minute until fragrant. Add chopped tomatoes, mix well, then cover and cook for 3 to 4 minutes until the tomatoes soften and break down into a mushy sauce.
  3. Combine Spinach Puree and Season: Pour the prepared spinach puree back into the pot. Add a little water from the blender jar to loosen any remaining puree and pour it in as well. Season the mixture with salt and sugar. Stir thoroughly, taste, and adjust seasoning as needed to balance flavors.
  4. Add Paneer and Finish the Curry: Gently fold in the paneer cubes, allowing them to simmer in the gravy for 2 minutes so they absorb flavor. Sprinkle roasted cumin powder, kasuri methi leaves, garam masala powder, and pour in the heavy cream. Mix well to combine. Remove from heat, finish with a squeeze of lemon juice if desired, and serve hot with naan or roti.

Notes

  • Use fresh spinach for the best color and flavor.
  • Adjust the number of green chilies to control spice level.
  • Blending the spinach without water keeps the puree thick and rich.
  • Kasuri methi adds a distinctive aroma; do not omit if possible.
  • Lemon juice adds brightness but is optional based on taste preference.
  • Paneer should be gently stirred to prevent crumbling.

Find it online: https://cheftinaskitchen.com/palak-paneer-recipe-restaurant-style-recipe/