restaurant style palak paneer recipe

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palak paneer recipe restaurant style, spinach paneer recipe

palak paneer is one of the popular spinach based gravy dish, made with spinach puree, spices and paneer.

4.79 from 33 votes
total time:
45minutes

restaurant style palak paneer recipe with step by step photos – this is one of the best restaurant style palak paneer recipe that you can easily make at home.

palak paneer restaurant style recipe

this delicious palak paneer recipe was shared by my dad who had got it from one of his punjabi friend, who owned a popular dhaba in the mumbai suburbs. on occasions, dad would get us palak paneer or paneer masala and dal makhani from uncle’s dhaba and we would always relish it as kids. this dhaba is closed now, but the memories remain.

palak paneer is one of the popular spinach based gravy dish, made with spinach puree, spices and paneer. on some days, we are in a mood to have restaurant style food at home. so when i prepare these recipes, then at times, i also take pics to share the recipes on the blog.

i have already posted a homely version of palak paneer which is different from this recipe. the difference is in the proportion of some ingredients added and the dhungar or charcoal smoking method which really perks the flavor in this one. i have used dhungar in two more popular restaurant style recipes – dal makhani and dal tadka recipe.

there is no tangy or sour element in this palak paneer. if you want a bit of tang, you can add 1 small to medium tomato after sauteing the ginger-garlic paste. alternatively, you can also add a few drops of lemon juice or amchur powder.

serve restaurant style palak paneer with tandoori rotis, naan, chapatis or jeera rice or biryani rice. even goes well with steamed rice.

palak paneer recipe restaurant style, spinach paneer recipe
4.79 from 33 votes
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restaurant style palak paneer

palak paneer is one of the popular spinach based gravy dish, made with spinach puree, spices and paneer.
course main course
cuisine north indian, punjabi
prep time 25 minutes
cook time 20 minutes
total time 45 minutes
servings 3 to 4
rough calories per serving 437 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for palak puree

  • 250 grams palak or 8 to 9 oz spinach (palak)
  • 3 cups hot boiling water for blanching spinach
  • 2 cups water for ice bath

for pan frying paneer

  • 250 grams paneer or 8 to 9 oz cottage cheese (paneer)
  • 3 tablespoon oil

for palak paneer gravy

  • ½ teaspoon cumin seeds (jeera)
  • 2 small tej patta or 1 medium to large tej patta (indian bay leaf)
  • 1 medium onion or 60 to 70 grams onions or 1/3 cup tightly packed finely chopped onion
  • 1 teaspoon ginger paste + 1 teaspoon garlic paste OR 2 teaspoon ginger-garlic paste (adrak lahsun ka paste) OR (½ inch ginger + 6 to 7 small to medium garlic - crushed to a paste in mortar-pestle)
  • 1 or 2 green chilies, chopped or 1 to 1.5 teaspoon finely chopped green chilies (add ½ teaspoon red chili powder instead of green chilies)
  • 1 pinch turmeric powder (haldi)
  • ½ teaspoon black pepper - crushed in a mortar-pestle (optional)
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - for more hints of bitterness you can add overall 2 teaspoon kasuri methi
  • ½ teaspoon garam masala powder
  • ¼ cup low fat cream or 3 tablespoon whipping cream
  • a pinch of sugar
  • salt as required

how to make restaurant style palak paneer

blanching and making palak puree

  1. rinse the spinach leaves (palak) well in water and then keep them in a colander, so that the excess water drains off. if the stems are tender, then keep them. but if they are hard or fibrous, then discard them.

  2. boil water in a pan. add the spinach leaves in the water.
  3. stir and blanch the spinach leaves in water for 3 minutes.
  4. when the palak leaves are blanching, in another bowl, take some water and add 8 to 10 ice cubes in it.

  5. after 3 minutes, remove the palak leaves and add them to the cold water.

  6. stir gently so that all the palak leaves are immersed in the cold water. after 1 minute, remove them.

  7. place the palak leaves in a grinder or blender jar.

  8. grind or blend to a smooth palak puree. no need to add any water while grinding or blending.

pan frying paneer cubes for palak paneer

  1. this step is optional. but lightly golden pan fried paneer cubes taste good in palak paneer. heat oil in a well seasoned or non stick pan. place the paneer cubes.
  2. turn over when one side is light golden and fry the other side.
  3. fry till the paneer cubes are light golden evenly. don't fry too much as then the paneer cubes become dense.
  4. remove and then drain them on kitchen paper towels.
  5. to soften the paneer more, keep them immediately in water for 3 to 4 minutes. this is an optional step and you can skip it.

making restaurant style palak paneer

  1. now in the same oil, in which we pan fried paneer, add cumin seeds and tej patta. saute till the cumin seeds crackle.
  2. then add finely chopped onions. stir well.
  3. saute the onions till they turn light golden.
  4. then add ginger paste, garlic paste and finely chopped green chilies. you can also use green chili paste instead of chopped green chilies. alternatively instead of green chilies, red chili powder can also be added.
  5. stir and saute till the raw aroma of ginger-garlic goes away.
  6. now add the spice powders - a pinch of turmeric powder, ½ tsp black pepper, crushed in a mortar-pestle (optional) and 1 tsp kasuri methi/dry fenugreek leaves. crush the kasuri methi and add.

  7. stir well. then add the spinach puree.
  8. season with salt. then add a pinch of sugar. stir well and on a medium flame, simmer the gravy for 5 to 6 minutes or till it thickens slightly and the spinach is cooked well.
  9. add ¼ cup low fat cream or 3 tbsp whipping cream along with ½ tsp garam masala powder. stir very well.

  10. the cream should be mixed very well with the palak gravy. then switch off the flame.
  11. add the fried paneer cubes. mix them well with the rest of the palak paneer gravy. cover the pan.

giving dhungar to palak paneer

  1. burn a small piece of natural charcoal on a stove top with the help of tongs.
  2. place a small flame proof rack on the stove top and on top of the rack, place the charcoal. burn the charcoal till its red hot.
  3. now place a small bowl or some layers of onions in the palak paneer gravy. place the charcoal on top. add ½ tsp oil on the charcoal. you can also keep 1 clove or ½ tsp cumin seeds on the charcoal and then pour the oil. as soon as you pour oil, smoke will emit from the charcoal.

  4. immediately cover the pan with a lid. keep the pan closed with the lid for a minute, so that the charcoal flavor gets infused with the palak paneer gravy. 

  5. for a slight tang you can add ¼ tsp dry mango powder or a few drops of lemon or lime juice and stir before serving palak paneer.

  6. serve restaurant style palak paneer with tandoori rotis, naan, chapatis, paratha or jeera rice or biryani rice.

TRENDING NOW

preparation for restaurant style palak paneer recipe

1. rinse 250 grams (8 to 9 oz) palak (spinach leaves) well and then keep them in a colander, so that the excess water drains off. if the stems are tender, then keep them. but if they are hard or fibrous, then discard them.

palak for restaurant style palak paneer recipe

2. boil 3 cups water in a pan. you can also boil water in an electric heater and then take it in a pan or bowl.

water for restaurant style palak paneer recipe

3. add the palak leaves in the water.

palak for restaurant style palak paneer recipe

4. stir. blanch the palak leaves in water for 3 minutes.

blanching palak

5. when the palak leaves are blanching, in another bowl, take 2 cups some water and add 8 to 10 ice cubes.

ice for palak paneer recipe restaurant style

6. after 3 minutes, remove the blanched palak leaves from the hot water and add them to the cold water. stir gently so that all the leaves are immersed in the cold water. after 1 minute, remove them.

palak for restaurant style palak paneer recipe

7. place the spinach leaves in a grinder or blender jar.

palak for restaurant style palak paneer recipe

8. grind or blend to a smooth puree. no need to add any water while grinding or blending.

palak puree for restaurant style palak paneer recipe

9. this step is optional but recommended as lightly golden pan fried paneer cubes taste good in palak paneer. heat 3 tbsp oil in a well seasoned pan or non stick pan. place the paneer cubes.

paneer for restaurant style palak paneer recipe

10. turn over when one side is light golden and fry the other side.

paneer for restaurant style palak paneer recipe

11. fry till the paneer cubes are light golden evenly. avoid frying too much or for a longer time, as then the paneer cubes become dense.

paneer for restaurant style palak paneer recipe

12. remove and then drain the fried paneer cubes on kitchen paper towels.

paneer for restaurant style palak paneer recipe

13. to soften the paneer more, keep them immediately in water. this is an optional step and you can skip it. allow the paneer to be in the water for 3 to 4 minutes. then lightly squeeze them and keep aside.

paneer for restaurant style palak paneer recipe

making restaurant style palak paneer

14. now in the same oil, in which we had pan fried paneer, add the following spices – ½ tsp cumin seeds and 2 small tej patta or 1 medium to large tej patta. saute till the cumin splutters.

spices for restaurant style palak paneer recipe

15. then add ⅓ cup finely chopped onions.

onions for restaurant style palak paneer

16. stir well.

making restaurant style palak paneer recipe

17. saute the onions till they turn light golden.

onions for restaurant style palak paneer recipe

18. then add 1 tsp ginger paste, 1 tsp garlic paste and 1 to 1.5 tsp finely chopped green chilies. you can also use ½ to 1 tsp green chili paste instead of chopped green chilies. ½ tsp red chili powder can also be added instead of green chilies.

garlic for restaurant style palak paneer recipe

19. stir and saute till the raw aroma of ginger-garlic goes away.

making restaurant style palak paneer recipe

20. now add the spice powders – a pinch of turmeric powder, ½ tsp black pepper, crushed in a mortar-pestle (optional) and 1 tsp kasuri methi/dry fenugreek leaves. crush the kasuri methi and then add.

spices for restaurant style palak paneer

21. stir well.

making restaurant style palak paneer recipe

22. then add the palak puree.

palak puree for restaurant style palak paneer recipe

23. season with salt.

salt for restaurant style palak paneer recipe

24. then add a pinch of sugar.

sugar for restaurant style palak paneer recipe

25. stir well.

making restaurant style palak paneer recipe

26. on a low to medium flame, for about 6 to 7 minutes, simmer the palak paneer gravy till it slightly thickens.

making restaurant style palak paneer gravy

27. add ¼ cup low fat cream (or 3 tbsp whipping cream) and ½ tsp garam masala powder.

cream for restaurant style palak paneer recipe

28. stir very well.

making restaurant style palak paneer recipe

29. the cream should be mixed very well with the palak gravy. then switch off the flame.

preparing restaurant style palak paneer recipe

30. add the paneer cubes.

paneer for restaurant style palak paneer recipe

31. mix them well with the rest of the palak paneer gravy. cover the pan.

preparing restaurant style palak paneer recipe

dhungar method for palak paneer

32. optional step, but i highly recommend it. burn a small piece of natural charcoal on a stove top with the help of tongs. place a small flame proof rack on the stove top and on top of the rack, place the charcoal. burn the charcoal till its red hot.

dhungar for restaurant style palak paneer recipe

33. now place a small bowl or some layers of an onion in the palak paneer gravy. place the charcoal on top. add ½ tsp oil on the charcoal. you can also keep 1 clove or ½ tsp cumin seeds on the charcoal and then pour the oil. as soon as you pour oil, smoke will emit from the charcoal.

dhungar for restaurant style palak paneer recipe

34. as soon as the smoke begins to emit, immediately cover the pan tightly with a lid. keep the pan covered for a minute, so that the charcoal’s smoky aroma & flavor gets infused with the palak paneer gravy. for a slight tang you can add ¼ tsp dry mango powder or a few drops of lemon or lime juice and stir before serving palak paneer.

dhungar for restaurant style palak paneer recipe

35. serve restaurant style palak paneer with tandoori rotis, naan or jeera rice or garam masala rice. even goes well with steamed rice. you can top the palak paneer with some butter or cream or grated paneer while serving. also you can drizzle a few drops of lime or lemon juice on top along with ginger julienne, before serving.

restaurant style palak paneer

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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128 comments/reviews

  1. Fantastic palak paneer

    • thanks.

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