January 18, 2023

Palak Paneer ( How to make restaurant style palak paneer)

Palak paneer is a dish of Northern India consisting of palak ( spinach) and paneer (cottage cheese) cooked in thick cream base gravy. This dish is so delicious and easy to make. Everyone has their own way of making this dish; I also make it differently every time I cook it.


 Table Of Contents:

 1 . About the recipe

 2 . Ingredients

 3 . Step-by-step method

 4 . Tips

 

 1 . About the recipe:

Palak paneer is a bright green curry with blanched spinach leaves and pureed spinach as it’s base and paneer cubes cooked with tomatoes and spices. Adding cream at the end makes this dish more prosperous and more tempting. You can replace cream with yoghurt or butter. This delicious palak paneer goes very well with Paratha, Naan or Roti; You can also serve it with plain rice. Here I am sharing a very easy recipe with step-by-step photos.

Let’s Start Cooking!

 Serving Suggestions: 3

 Preparation time: 15 minutes 

 Cooking time:       15 minutes 

2 . Ingredients:

  • 500 gm fresh spinach
  • 200 gm paneer ( cottage cheese)
  • 2 tomatoes roughly chopped
  • 1 Onion sliced
  • 1 tablespoon of ginger garlic paste
  • 1 teaspoon of red chilli powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of cumin powder
  • ½ teaspoon of garam masala powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of carrom seeds
  • 1 teaspoon of Fenugreek leaves ( kasoori methi)
  • 2 to 3 dry red chilli
  • 2 tablespoons of fresh cream
  • Oil + Butter 
  • Salt

   

 

3 . Step-by-step method

   BLANCH SPINACH 

  • Rinse palak or spinach leaves very well in running water 3 to 4 times.         

   

 

  • Boil 3 cups of water in a deep bottom pan, add ¼ teaspoon of salt to boiling water and switch off the flame. Now add palak leaves and leave for 2 minutes.
  • After one minute, drain all the hot water and immediately add cold or iced water to the spinach. This method helps maintain the green colour of the spinach leaves. Allow the spinach leaves to be in cold water for one minute.

  • Now drain the cold water and transfer the spinach leaves to a blender.

  • Heat a pan or kadhai and put 1 tablespoon of oil.
  • Now add sliced onions, and saute for one minute.
  • Now add chopped tomatoes and green chillies.
  • Stir and saute tomatoes until they soften.

  • Switch off the flame at this stage.
  • In a blender, add this mixture to the blanched spinach.

  • Blend this mixture into a fine puree-like texture.

    Making Gravy

  • In a kadhai or pan, put butter and oil mixed. You can use only butter or only oil option too.
  • Now add carrom seeds and dry red chilli in medium hot oil.
  • Fry spices for a few seconds.
  • Add ginger garlic paste at this stage and all the dry spices except Fenugreek leaves or kasoori methi.

  •    Mix well.
  • Add the spinach puree to the pan.

  • Mix well.
  •  You can add little water at this stage if you want a thinner consistency.
  • Simmer the gravy for 5 to 6 minutes or until palak gravy is cooked. 

  • Add salt as required. The gravy will thicken by now.
  •  Stir again and add paneer cubes to the gravy.You can also opt to fry the paneer in little oil before adding it to the gravy.

  • Mix gently and cook on low flame for 3 to 4 minutes.
  • Add cream and Fenugreek leaves ( kasoori methi).
  • Note: Before adding Fenugreek leaves, crush them between your palms. This process will release more flavour to the gravy.

  • While serving, you can add cream or butter on top of it. 
  • Stir and serve hot palak paneer with Roti, Naan, Paratha or Tandoori roti. It also goes very well with Rice, Zeera rice, Ghee rice or Pulao.

  • While serving, you can add cream or butter on top of it. Enjoy 🙂

  4 . Tips:

  • Use fresh spinach leaves. Remove the stem from the leaves if they are ropy.
  • Blanching of spinach leaves is recommended for this recipe; it will remove the raw taste and bitterness of spinach. Blanching also helps in maintaining the green colour of the spinach leaves.
  • For the best gravy colour, use garam masala in small quantities and prevent overcooking of the spinach.
  • Use fresh and good-quality paneer for this recipe, as it is the crucial ingredient of the dish.
  • If you are using frozen paneer, soak it in warm water for 10 minutes before cooking. Drain and use. This helps to keep it soft.
  • You can use tofu or corn instead of paneer for this dish.

 

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