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Palak paneer is a mildly spicy and creamy Punjabi curry made with Paneer (Indian Cottage Cheese) and Spinach puree. It tastes great when served with naan, chapatti but can also be served with rice too. This recipe is easy and yields perfect restaurant-style palak paneer at home.
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Palak paneer recipe | how to make palak paneer | restaurant style palak paneer
Ingredients
- 350 grm fresh palak leaves
- 3 cup water+ salt to boil palak leaves
- 1 medium size tomatoes
- 1 inch ginger
- 2 green chilli
- 6 garlic cloves
- 1 tsp oil + 1 tsp butter to roast paneer
- 2 tbsp ghee
- 2 cloves
- 1 bay leaf
- 1 tsp cumin seeds
- 1 inch cinnamon
- 2 tsp kasuri methi
- 2 cardamoms
- 1 medium size chopped onion
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- ½ tsp garam masala
- ½ tsp sugar - optional
- 2 tbsp fresh cream - or malai
- 1 tsp lemon juice
Instructions
- Boil 3 cup of water in a mixing bowl, add a little salt, and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes.
- Take them out and put them in ice-cold water. This helps the leaves in retaining their green color.
- In a mixture jar, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Grind it into a smooth paste and set aside.
- In a pan, heat butter and oil. Add paneer cubes and roast for 2 minutes. keep it aside.
- Heat a pan on medium heat. Once hot, add the ghee and oil.
- Then add cumin seeds, cloves, bay leaf, cinnamon, cardamom, 1 tsp kasuri methi and the remaining 3 cloves of chopped garlic. Sauté for a few minutes until it starts changing color.
- Then add the chopped onions and saute the onion for 2 to 3 minutes until soft and translucent.
- Add turmeric powder, red chilli powder and salt. Mix well.
- Add in the prepared spinach puree and mix. Also, add around 1/2 cup of water at the point.
- cook it for 7-8 minutes on medium heat.
- Once the palak is cooked, add paneer cubes and cook for 2-3 minutes.
- Then add the garam masala, kasuri methi and sugar. Mix and cook for 1 minute.
- Lower the flame and add the fresh cream and mix.
- Switch off the flame, add lemon juice, and mix.
- Serve restaurant-style palak paneer with naan, roti or rice.
Notes
- Boil palak leaves only 2-3 minutes into the water.
- When palak leaves to boil, immediately transfer into ice cold water helps to stop its cooking process.
- Roast paneer cubes into butter giving a nice flavor to paneer cubes.
- kasuri methi and garlic give an aromatic flavor to palak paneer.
- you can use malai instead of fresh cream.
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