Palak Paneer


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Palak Paneer

5/5 stars  100% LIKED IT    16 REVIEWS ALL GOOD

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Palak Paneer, an evergreen delicacy from North India, is perhaps one of the most interesting ways to include spinach in your meal.

It features in restaurant menus too, as it goes well with most Indian breads like Tandoori Naan or Roti.

The highlight of this Restaurant Style Palak Paneer is the flavour-packed palak gravy, which works effectively not just with paneer but also with potatoes or koftas.

You can make a variant of this gravy with garlic (Lehsuni Paneer Palak Subzi) if you want a peppier flavour.

The palak and paneer combo is one of the most popular ones, not just because of the fabulous way they complement each other, but also because of the nutritional benefits.

Spinach is loaded with iron and fibre, while paneer is rich in protein. This makes it a nice recipe to include in your everyday cookbook.

You can cook an array of dishes with this duo, such as the Palak Paneer Toast, Palak-Paneer-Roti and Palak Paneer Rice.

You can even stuff it into crisp, golden dosa to make Palak Paneer Dosa one of Mumbai’s favourite street foods. With so many options at hand, there is no excuse to not include palak frequently in your diet!

Enjoy how to make restaurant style Palak Paneer recipe with detailed step by step photos below.

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Palak Paneer recipe - How to make Palak Paneer

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients

For The Onion-cashew Paste
1 cup sliced onions
3 tbsp roughly chopped cashew nuts (kaju)
1 1/2 tbsp roughly chopped green chillies

For Restaurant Style Palak Paneer Recipe
1 cup paneer (cottage cheese) cubes
6 cups washed and chopped spinach (palak)
2 tsp oil
1 tsp butter
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/4 cup finely chopped tomatoes
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp punjabi garam masala
1 tsp sugar
1/4 cup fresh cream
Method
For the onion-cashew paste

    For the onion-cashew paste
  1. Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
  2. Cool and blend to a smooth paste. Keep aside.

How to proceed

    How to proceed
  1. To make the restaurant style palak paneer recipe, blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
  2. Drain, refresh with cold water and keep aside to cool for some time.
  3. Blend in a mixer to a smooth purée and keep aside.
  4. Heat the oil and butter in a kadhai , add the ginger, garlic and tomatoes and sauté on a medium flame for 1 to 2 minutes.
  5. Add the prepared onion-cashew and cook on a medium flame for 3 to 4 minutes
  6. Add the spinach purée, ¾ cup of water, salt and cook on a medium flame for 1 minute.
  7. Add the dried fenugreek leaves, punjabi garam masala, sugar and cook on a medium flame for 3 minutes.
  8. Add the paneer cubes and cream and cook on a medium flame for 2-3 minutes
  9. Serve the restaurant style palak paneer hot.

Palak Paneer recipe with step by step photos

To make the onion-cashew paste

  1. For the onion-cashew paste, take a pan and fill it up with about 1 cup of water.
  2. Now add the sliced onions.
  3. Add the green chillies to spice it up.
  4. Finally add the cashew nuts.
  5. Simmer on a low flame for about 15 minutes or till the cashew nuts become soft.
  6. Cool slightly and transfer into a small mixer jar.
  7. Blend to a smooth paste. Keep aside.

To make spinach puree

  1. Wash the spinach with clean water to get rid of dirt if any.
  2. Roughly chop the spinach to make the cooking process faster.
  3. To make spinach puree for Restaurant Style Palak Paneer, take a vesselful of water and put it for boiling.
  4. Now add the spinach leaves. Cook the spinach leaves in the water for 2-3 minutes till they are tender. Do not overcook the leaves as they might lose color.
  5. Remove from flame and drain. 
  6. Refresh it with cold water. This stops the internal cooking process which in turn helps maintain a bright green colour.
  7. Squeeze out all the excess water.
  8. Cool it down slightly and transfer into a small mixer jar.
  9. Blend to a smooth purée. Keep aside.

For the Palak Paneer gravy

  1. To make the Restaurant Style palak paneer gravy, take a kadhai and heat the oil and butter in it. Oil and butter are added together so that the butter doesn't get burnt.
  2. Now add the ginger.
  3. Add the garlic. Both ginger and garlic will provide the desired amount of piquancy to your Palak Paneer gravy.
  4. Add the tomatoes to add bulk to your gravy. Ensure they are chopped up finely so that they get cooked effortlessly.
  5. Sauté on a medium flame for about 1-2 minutes or till the mixture releases oil.
  6. Now add the onion-cashew paste and cook for about 3-4 minutes.
  7. Add the spinach purée into your kadhai.
  8. Add the salt to taste.
  9. Also, add 3/4 cup of water. If you want it more liquidy then add more water to adjust the gravy consistency to suit your personal preference.
  10. Mix well and cook on a medium flame for 1 minute.
  11. Now add the dried fenugreek leaves. Always crush the fenugreek leaves before you add them so that they release their flavor and incorporate well.
  12. Add punjabi garam masala to load your Restaurant Style Palak Paneer with flavors.
  13. Now add sugar to balance the bitterness of the spinach leaves.
  14. Mix well and cook on a medium flame for 3 minutes and our Palak paneer gravy is now ready.
  15. Add the paneer cubes. You can soak the paneer in hot water for 5-10 minutes before you add them to your Palak Paneer if you find them tough. This will make the paneer softer. You can also shallow fry the paneer if you want your paneer to be crusty.
  16. Add the cream in the end so that Restaurant Style Palak Paneer doesn’t get curdled. The cream to be added should either be at room temperature or should be warm.
  17. Mix Restaurant Style Palak Paneer well and cook on a medium flame for 2-3 minutes.
  18. Serve the Restaurant Style Palak Paneer hot with rotis, parathas or naans.

If you like palak paneer, then try

  1. If you like palak paneer, then try check our collection of paneer recipes and check our popular paneer recipes below. 
Accompaniments

Cucumber and Pudina Raita 
Mixed Veggie Raita 
Parathas, Plain Paratha, Basic Paratha Recipe 
Varkey Paratha ( Roti and Subzis) 

Nutrient values (Abbrv) per serving
Energy470 cal
Protein15.9 g
Carbohydrates21.2 g
Fiber6 g
Fat35.9 g
Cholesterol3.8 mg
Sodium147 mg
Click here to view calories for Palak Paneer

RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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Reviews

Palak Paneer
5
 on 04 Dec 18 10:17 AM


it was awesome.my daughter who is a fussy eater liked it a lot.thanks tarlaji fir for the receipe
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Tarla Dalal    Hi Nidhi, Happy to know you like the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
04 Dec 18 10:58 AM
Palak Paneer
5
 on 02 Dec 18 10:06 PM


I tried palak paneer today it was really tasty mam
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Tarla Dalal    Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
03 Dec 18 09:00 AM
Palak Paneer
5
 on 24 Jun 18 07:00 PM


u put milk and palak and bit water
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Tarla Dalal    We don''t use milk in this recipe.
Reply
25 Jun 18 03:39 PM
Palak Paneer
5
 on 17 Jun 18 07:18 PM


hello mam, today I made this but it''s become better. please Suggest me why ?
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Tarla Dalal    Hi Ankita, The taste depends highly on the palak. Still, you can add little sugar or cream to balance the bitterness.
Reply
18 Jun 18 09:09 AM
Palak Paneer
5
 on 10 Jan 18 07:01 PM


it turns out finger licking good.. everyone in my family loves it..
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Tarla Dalal    We are delighted to know you liked the recipe. Do try more and more recipes from our website and let us know how you enjoyed them. Happy cooking!
Reply
18 Jun 18 09:11 AM
Palak Paneer
5
 on 30 Nov 17 12:45 PM


Palak Paneer
5
 on 04 Oct 17 06:40 PM


Hi i like palak paneer seeing this recipe i am inspired to cook palak paneer can i grind palak with grated coconut and spices and kashmiri chilly. Thank you.
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Tarla Dalal    Hi, yes you can try but we would yet suggest to try this recipe the way it is....Happy Cooking !!
Reply
05 Oct 17 08:32 AM
Palak Paneer
5
 on 22 Jul 17 06:10 PM


it turned out to be very delicious...even without the melon seeds as I didn''t have them..Thanks a lot for yummy recipe..??
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Tarla Dalal    We are delighted to know you liked the recipe. Do try more and more recipes from our website and let us know how you enjoyed them. Happy cooking!
Reply
18 Jun 18 09:02 AM
Palak Paneer
5
 on 14 Mar 17 11:21 PM


hello, whenever i use to make palak paneer i am not adding tomato gravy, use only onion gravy... i dont know exactly how it will create difference with the taste??
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Tarla Dalal    Hi, Try this recipe, it turns out really nice.
Reply
15 Mar 17 08:41 AM
Palak Paneer
5
 on 02 Mar 17 07:18 PM


It''s awesome recipe I have made it today for dinner thanks for recipe
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Tarla Dalal    Hi Pooja, Thank you for your kind words. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Reply
03 Mar 17 08:38 AM
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