Restaurant Style Palak Paneer Recipe | Creamy Spinach Paneer

How to Make Palak Paneer Recipe

This Palak Paneer Recipe combines soft paneer with a vibrant spinach gravy. A final garlic and ghee tempering adds extra aroma and flavor.

Start by heating 2–3 glasses of water. Add a little salt and a small amount of sugar.

Add approximately two bunches of spinach. Then, add 3–4 green chilies.

Boil the spinach for only 2–3 minutes. Avoid cooking it for too long.

Spinach is a green leafy vegetable. ICMR-NIN recommends including fresh vegetables and green leafy vegetables as part of the diet. You can learn more about vegetables and green leafy vegetables in a balanced diet through the official ICMR-NIN Dietary Guidelines.

Cool and Blend the Spinach

Drain the boiled spinach immediately.

Prepare a separate bowl with cold water. Add 10–12 ice cubes.

Transfer the hot spinach directly into the ice water. This cools it quickly.

Next, transfer the spinach to a blender. Blend until smooth.

Lightly Fry the Paneer

Heat a little oil in a kadai. Add the paneer pieces.

Fry them only lightly. Avoid over-frying the paneer.

Remove the paneer and keep it aside.

Prepare the Palak Paneer Gravy

Heat a little oil in a kadai. Add ½ teaspoon cumin seeds.

Next, add finely chopped onion and garlic. Cook until the onion becomes lightly golden.

Add ½ teaspoon Kashmiri red chili powder. Then add 1 teaspoon coriander powder.

Mix well.

Add 2 teaspoons besan. Roast it while stirring continuously. Make sure the raw taste disappears.

Now add the blended spinach. Mix it gently with the spices.

Next, add the puree of two tomatoes. Mix everything thoroughly.

Add the lightly fried paneer pieces. Gently combine them with the spinach gravy.

For more homemade Indian dishes, explore our vegetarian recipes.

Adjust the Gravy

Add water according to your preferred consistency.

The recipe uses approximately one glass of water for a relatively thick gravy.

Crush a little kasuri methi between your palms. Add it to the Palak Paneer.

Cover the kadai. Cook for only 1–2 minutes.

Turn off the heat.

Add the Garlic-Ghee Tadka

Heat 1 tablespoon of ghee in a small ladle or tadka pan.

Add finely chopped garlic. Add a little chopped ginger.

Fry them lightly. Then add one whole dried red chili.

Finally, add a little Degi Mirch or Kashmiri red chili powder.

Pour the hot tempering directly over the Palak Paneer.

Your creamy Palak Paneer Recipe is ready. Serve it hot with roti or naan.