Menu

You are here: Home> Cuisine >  Indian Veg Recipes >  Punjabi >  Punjabi Sabzis >  Restaurant Style Palak Paneer, Healthy Palak Paneer

restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry

Viewed: 482918 times
User 

Tarla Dalal

 18 December, 2024

Image
5.0/5 stars   100% LIKED IT Login Favourites 29 REVIEWS ALL GOOD

Table of Content

About Restaurant Style Palak Paneer, Healthy Palak Paneer down arrow
Ingredients down arrow
Methods down arrow
To make the onion-cashew paste down arrow
To make spinach puree down arrow
For the Palak Paneer gravy down arrow
If you like palak paneer, then try down arrow
Benefits of palak paneer down arrow
Nutrient values down arrow

restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with 34 amazing images.

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

restaurant style palak paneer features in many Indian restaurant menus, as it goes well with most Indian breads like Tandoori Naan or Roti.

The highlight of this restaurant style palak paneer recipe is the flavour-packed palak gravy, which works effectively not just with paneer but also with potatoes or koftas. Also restaurant style palak paneer tends to use a lot more cream than homemade palak paneer.

You can make a variant of this restaurant style palak paneer recipe with garlic (Lehsuni Paneer Palak Subzi) if you want a peppier flavour.

To make the restaurant style palak paneer recipe, blanch the spinach in a vessel full of boiling water for 2 to 3 minutes. Drain, refresh with cold water. Blend in a mixer to a smooth purée and keep aside. 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. Add the prepared onion-cashew and cook on a medium flame for 3 to 4 minutes. Add the spinach purée, ¾ cup of water, salt and cook on a medium flame for 1 minute. Add the dried fenugreek leaves, punjabi garam masala, sugar and cook on a medium flame for 3 minutes. Add the paneer cubes and cream and cook on a medium flame for 2-3 minutes. Serve the restaurant style palak paneer hot.

See why we think this is a healthy palak paneer sabzi. 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. If you are on weight loss, then cut the cream and use low fat paneer in the recipe.

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

You can even stuff cottage cheese and spinach curry 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 | healthy palak paneer | cottage cheese and spinach curry | with detailed step by step photos below.

 

Restaurant Style Palak Paneer, Healthy Palak Paneer recipe - How to make Restaurant Style Palak Paneer, Healthy Palak Paneer

 

Tags

Preparation Time

15 Mins

Cooking Time

31 Mins

Total Time

46 Mins

Makes

3 servings

Ingredients

For The Onion-cashew Paste

For Restaurant Style Palak Paneer Recipe

Method

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
 

  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.

restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | Video by Tarla Dalal

×

Restaurant Style Palak Paneer, Healthy Palak Paneer recipe with step by step photos

To make the onion-cashew paste

 

    1. For the onion-cashew paste for restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | 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. For the spinach puree of restaurant style palak paneer | healthy palak paneer | cottage cheese and spinach curry | 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 | healthy palak paneer | cottage cheese and spinach curry | well and cook on a medium flame for 2-3 minutes.
    18. Serve the restaurant style palak paneer | healthy palak paneer | cottage cheese and spinach curry | 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. 
benefits of palak paneer

 

    1. Palak paneer is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
      1. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 166% of RDA.
      2. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 93% of RDA.
      3. Calcium.  See Calcium rich recipes : Calcium  is a mineral that makes bones stay strong. Required from kids to adults. 67% of RDA.
      4. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 44% of RDA.
      5. Phosphorus : Phosphorus works closely with calcium to build bones. 41% of RDA.
      6. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 36% of RDA.
      7. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 24% of RDA.
      8. Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods.  23% of RDA. 
      9. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% of RDA.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy374 cal
Protein13.3 g
Carbohydrates16.4 g
Fiber4.2 g
Fat28.4 g
Cholesterol2.5 mg
Sodium98.6 mg

Click here to view Calories for Restaurant Style Palak Paneer, Healthy Palak Paneer

The Nutrient info is complete

Your Rating*

user
Radha Hoizal

March 13, 2025, midnight

Tried this out yesterday.I remembered when once in Mumbai I had eaten this subji in a restaurant and could not forget the taste,when I prepared it at home I got the same taste.Thanks to Tarlaji for the same.

5 
user
pradeep panicker

March 13, 2025, midnight

curry came out superb. absolute taste!! yummy ??

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
[email protected]

March 13, 2025, midnight

u put milk and palak and bit water

5 
user
Ankita

March 13, 2025, midnight

hello mam, today I made this but it''s become better. please Suggest me why ?

5 
user
Foodie #665774

March 13, 2025, midnight

it turns out finger licking good.. everyone in my family loves it..

5 
user
Shivani

March 13, 2025, midnight

5 
user
learning to cook

March 13, 2025, midnight

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.

5 
user
pushpa

March 13, 2025, midnight

veri nice post

5 
user
Abhinandan

March 13, 2025, midnight

Hi I found your blog is knowledgeable, But beside that i also encountered with some doubts and mistakes...so kindly write honestly so that we can get real content. Thank you

5 
user
Pooja patel

March 13, 2025, midnight

It''s awesome recipe I have made it today for dinner thanks for recipe

5 
user
aishwari

March 13, 2025, midnight

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??

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Try this recipe, it turns out really nice.

user
Ritaraj

March 13, 2025, midnight

madam I want to know, what will be the difference in taste if cream is not added?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Ritaraj, If cream is added it gives a better taste and also the bitterness of the subzi decreases.

user
Pallav Garg

March 13, 2025, midnight

Wow! Great recipe. Tried two three more recipes from website those were ok but this one is best. Everyone liked it so much that I can''t even express. My daughter hates Palak paneer but she also ate happily Thanks Tarla ji for great recipe.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi PALLAV , we are delighted you and your DAUGHTER loved the Palak Paneer recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Kiran

March 13, 2025, midnight

It''s superb. Just wanted to know why add sanchal along with salt?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Kiran, Sanchal adds a good taste to this recipe, however if you don''t like you can surely omit it. Do try the recipe and let us know how it turned out..Happy Cooking !!

user
Foodie #540276

March 13, 2025, midnight

My record has stuck at YUMMMMMMMMMM!!!! Too delicious to describe in limited amount of words!!! This recipe rocks!!

5 
user
vaishaly

March 13, 2025, midnight

I tried palak paneer today it was really tasty mam

5 
user
Tarla Dalal

March 13, 2025, midnight

Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!

user
Foodie #554185

March 13, 2025, midnight

you should not eat palak and tomato together and lot. it causes kidney stone.... this receipes should be strictly avoided and chef should not suggest this

5 
user
Tarla Dalal

March 13, 2025, midnight

Spinach contains oxalates which binds calcium from paneer and hence this combo is on the avoid list for those suffering from kidney stones. Otherwise consuming this combo occasionally will not cause stones.

user
Uma

March 13, 2025, midnight

For the fst time i made palak paneer. I tried this recipe. It tastes amazing thank you for your recipe

5 
user
Tarla Dalal

March 13, 2025, midnight

Uma thanks for the feedback !!! keep reviewing recipes you loved.

user
Leila

March 13, 2025, midnight

It was the best palak paneer I ever made.have made it so many times before but none tasted as good as this recipe. thankyou.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.

user
Mugdha

March 13, 2025, midnight

This recipe is amazing. I have tried it 3 times till date and the end product is very tasty and it is also fairly easy to make. A full-proof recipe from Tarla Dalal :)

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Luqman

March 13, 2025, midnight

5 
user
Vandit

March 13, 2025, midnight

Hello Ma''am, I have a question which I believe only an expert like you can properly answer. Oil/Butter/Cream v White Rice. Both are unhealthy but what is healthier? By ''excess'' I mean how much restaurants/dhabas use for cooking purposes while making Chole, Paneer Gravy and other foods. They use a lot of Oil,Butter,Cream.

5 
user
Karen

March 13, 2025, midnight

Relatively useless information without exact serving size.

5 
user
Tarla Dalal

March 13, 2025, midnight

We don?t weigh the weight of the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe.

user
Bhanu

March 13, 2025, midnight

5 
user
Ruchi

March 13, 2025, midnight

Flawlessly perfect!! Thank you tarla hi...even amateurs feel like masterchefs..thanks to your guidance_x0001F44D__x0001F64F_

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Riya

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep try more recipes and sharing your feedback with us.

user
Radha

March 13, 2025, midnight

I followed this recipe Exactly and found it a bit plain but slightly sweeter than what I?m used to. Any one tried waiting onions before simmering??? Also I will try once more with more Lashun/garlic.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Radha, if your Palak paneer is sweet to you palate you can eliminate sugar.

user
silky

March 13, 2025, midnight

it turned out to be very delicious...even without the melon seeds as I didn''t have them..Thanks a lot for yummy recipe..??

5 
user
nidhi

March 13, 2025, midnight

it was awesome.my daughter who is a fussy eater liked it a lot.thanks tarlaji fir for the receipe

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Nidhi, Happy to know you like the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!

user

Related Recipes

recipe
badami paneer in a microwave recipe | microwave badami paneer sabzi | paneer badami curry |

363 Calories

recipe
Dahiwali Paneer Subzi recipe

373 Calories

recipe
Spinach Malfati recipe

0 Calories

Follow US

Recipe Categories

Latest Recipes