Restaurant Style Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe Restaurant Style

Palak paneer recipe restaurant style

Palak paneer as the name says it all, the hero ingredients are palak or spinach leaves and paneer or Indian cottage cheese. This is one of the most loved dish in India. This belongs to North Indian cuisine but it’s not restricted to only North India. I love making this as many time as you ask . This is super healthy dish as well.

Protein rich Palak Paneer

Winters is a season when we get maximum green leafy vegetables. And you get all nutrition from these healthy super foods. Spinach or palak is a source of protein and iron. I use homemade paneer for any such dish I make. Read my post on how to make paneer at home in 15 minutes.

This is such an easy recipe, I just love this super yummy palak paneer. When we crave for palak paneer, we normally prefer to order from restaurant. The reason may be time factor and taste also. But trust me you make this recipe once at home, you will love to make this healthy dish every time. I do make this at home only every time I feel to have some delicious palak paneer restaurant style or dhaba style. More than anything, you will make best quality dish.

Look at the color and texture. I’m totally in love with my palak paneer.

It’s just like some other curry preparation but only exception is blanch palak and puree it. Then add to the curry paste. Shallow fry paneer cubes and mix them to the gravy. It doesn’t take extra 10 minutes than regular curry preparation. I do take extra 20 minutes since I make that to prepare my paneer cubes at home.

Homemade Paneer
Palak Paneer Recipe
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5 from 1 vote

Restaurant Style Palak Paneer

Palak paneer is a healthy and delicious dish made from paneer cubes cooked in spinach based gravy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Leafy Special, Main Course, Paneer Special
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, green leafy vegetables, Protein Rich Food, Spinach Recipes
Servings: 4 People
Calories: 380kcal
Author: Ipsa Faujdar


  • 1 cup paneer cubes
  • 2 bunch palak/ spinach leaves
  • 2 onion
  • 2 tomatoes
  • 5 garlic pods
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt


Preparing Paneer

  • If you are using store brought paneer, dip them in warm water for 5 minutes to make them softer. After remove from water and keep on dry plate for 1 minute before frying.
  • Shallow fry the paneer cubes till it’s golden in color. Do in low flame.
  • Keep aside for further use.

Preparing Palak Gravy

  • Wash and clean palak leaves properly.
  • Blanch it in hot water for 3 – 5 minutes. Don’t over cook.
  • Strain out the leaves with help of a colander. 
  • Wash it with regular tap water to stop over cooking. This will retain the colour of green leaves.
  • Then squeeze out leaves lightly and put it in a blender.
  • Add 3 cloves of garlic, 1 green chilli and Puree it completely.
  • Now heat 4 tbsp oil in a pan and add finely chopped garlic.
  • Add finely chopped onion and saute till onion translucent.
  • Add ginger garlic paste and cook for a minute.
  • Then add all dry spices and mix well.
  • If required add 1 – 2 tbsp water and mix well.
  • Then add tomato puree and saute till it’s cooked completely and leaves oil.
  • Now add spinach puree to the pan and mix well.
  • Add 1 cup water and cook the mixture for another 3 – 5 minutes. 

Final Step of Palak Paneer

  • Once you see the spinach puree is cooked, add fried paneer cubes to it and cook for a minute or two.
  • Add a pinch of garam masala but this is optional. You may skip this step.
  • Palak paneer is ready. Serve with naan, roti or even with rice. 


Use fresh paneer for best result.
Keep it in warm water for 5 – 10 minutes to make them soft.
Don’t blanch paneer for more than 2 – 4 minutes.
After removing from hot water wash it immediately with cold water to stop excess cooking.
You can take soft and tender stems of spinach also. but cut them if it’s hard and tight one.
The gravy does not require any thickening agent like flour or cream. You can add cream in the end for taste. I have not added any cream in this recipe.

Well, while posting this recipe, I came across one palak paneer recipe on Swasthi’s Kitchen. In the recipe I liked how instead of blanching, she initially sauteed the spinach leaves and then pureed it. That is also a great idea. Saute with garlic and then puree that to a fine paste. I ll try this method next time.

How to Make Palak Paneer

Step I

Take Paneer cubes (home made or store bought) and shallow fry them till golden brown.

Take out and keep separately for further use.

Step II

Wash and blanch spinach leaves for 3 – 5 minutes.

Run fresh water on it to stop excess cooking.

Transfer to a blender. Add garlic cloves and green chilli along with palak.

Make a fine puree of this.

Step III

Heat oil in a pan. Add minced garlic and saute for a minute.

Add chopped onion, ginger garlic paste and saute till translucent.

Then add all spices mentioned in ingredient list and mix well adding a tbsp water.

Now Add tomato puree and mix well. Cook till it’s cooked and leaves oil in surrounding.

Season with salt. mix well.

Add spinach puree & add 1 cup of water and mix well.

Cook for another 3 minutes and then add garam masala.

Step IV

Now add fried paneer cubes to the gravy.

Mix well and cook for 2 minutes more.

Palak paneer is ready. Serve hot with roti or rice.

If you like this restaurant style palak paneer, then please read other similar posts Restaurant Style Paneer Tikka Masala, Punjabi Sarson ka Masala, Matar Paneer, Dum Aloo, Rajasthani Gatte Ki Sabzi, Rajma Masala, Bhindi Do Pyaza.

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Authentic Palak Paneer
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Best Ever Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson ka saag

Sarson Ka Saag | Sarson Da Saag Recipe

Punjabi Sarson Ka Saag

Sarson ka saag is a quintessential Punjabi dish and one of the must-try dish of chilled winters. Mustard greens or sarson ka saag are normally available only during winter season. So in winters I try to make them as many times as possible. I just love all green leafy vegetables. Spinach, fenugreek, radish leaves, mustard greens, bathua or pigweed, amaranth leaves and so on all have their own flavors but they are equally delicious. Well, green leafy vegetables are full of nutritions. They are low in fat and low in carb. Mustard leaves are full of Vitamin K, Vitamin A, Vitamin C. The high anti oxidants will keep your skin healthy. So moreover for good and healthy skin, green leafy vegetables are real boon of nature.

Benefits of Mustard Greens:

  • It’s high in anti-oxidants
  • Detoxifies liver and blood
  • Decreases bad cholesterol
  • Lowers risk of heart disease and cancer

So these are just a few of the large list why one should eat these mustard greens.

Sarson Ka Saag And Keto Diet

Well, And the good news is that this sarson ka saag is perfect for keto diet. Since in keto diet indefinite amount of green vegetables are allowed with some fat as well, you can definitely add this keto friendly sarson ka saag recipe to your diet menu. These green vegetables are zero in carb and high in fiber, hence highly recommended in diet. Only thing to take care is reduce amount of coconut you will use for this keto sarson ka saag recipe.

How to Make Sarson Ka Saag

how to make sarson ka saag
Punjabi Sarson Ka Saag

Sarson ka saag is prepared by mixing some other leafy vegetables like spinach and bathua (pigweed). Normally the taste of sarson leaves is slightly bitter. So to balance the taste, I have added spinach leaves, bathua or pigweed leaves along with mustard leaves. You can also add radish leaves, methi or fenugreek leaves to the mixed greens. The taste of all green leaves is so divine when they are cooked together. It’s always kind of mixed saag as apart from mustard leaves or sarson ka saag we add other green leafy vegetables to it.

Authentic Sarson Bathua Palak Saag

While cooking this dish, the main time consuming part was cleaning and chopping. If you will see in restaurants, the saag is normally a pureed one. But I never puree it. So in that case we have to fine chop them so that there won’t be any larger chunks and they can be easily mashed with laddle or manual blenders. You can chop them with food processor or chopper as well.

Keto Sarson ka saag recipe

These greens need to be cleaned properly as they have lots of dirts and soil on leaves. So take a large vessel filled with water. Soak the leaves and leave for 2 – 3 minutes so that the dirt will settle down at bottom. Remove them to another clean vessel. Repeat this for at least 3 times.

Palak Sarson Bathua ka saag

Sarson ka saag is best combined with makke ki roti. It’s a heavenly combination infact. However I have made tandoori roti with this saag and this was also a great combination I must say. You can add variation to this authentic sarson ka saag by adding extra paneer cubes or potato cubes.

Different Methods of Preparation of Sarson ka Saag

  • Different people prepare this in different ways. I have seen in many places, they boil the leaves with onion, garlic, ginger, tomatoes and then add tampering to it. But I do make it in a different way. I have sauteed the onion and garlic first and then added green leaves and spices. Pressure cook for 2 whistles.
  • You may roughly puree the cooked mixture. But I have not pureed them.
  • After it’s done, add corn flour or makke ki atta to the cooked saag. This will enhance the consistency. I have added roasted gram flour. you can also add whole wheat flour.
how to make authentic Sarson ka saag

If you like this recipe also read our other food from North Indian cuisine like Dal Makhani, Gatte Ki Sabzi, Matar Paneer, Paneer Tikka Masala, Lauki Kofta.

Sarson ka saag
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5 from 1 vote

Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson saag is an easy and delicious dish. This is best paired with makke ki roti. This is prepared along with other green leafy vegetables.
Prep Time20 mins
Cook Time20 mins
Total Time50 mins
Course: Leafy Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Leafy Vegetables, Low-carb Recipe
Servings: 4 People
Author: daintykitchen


  • 2 bunch sarson / mustard leaves
  • 1 bunch palak / spinach
  • 1 bunch bathua
  • 1 large Onion
  • 10 Garlic pods
  • 2 tbsp Coriander Powder
  • 2 tsp Red Chilli Powder
  • 1 inch Ginger minced
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 2 tbsp ghee/ butter


  • Wash all the leaves thoroughly 2 - 3 times. Then chop it finely.
    Palak Sarson Bathua ka saag
  • Heat oil in pressure cooker. Add cumin seeds and let it crackle. Add chopped garlic and chopped onion and saute till translucent.
    Sarson ka saag
  • Then add all dry spices and mix well. To avoid burning of spices, add little water to it.
  • Season with salt. Add washed chopped green leaves. Add 1 cup water and close lid of cooker. Cook for 2 whistles. Then turn off gas and wait till pressure released.
    Sarson ka saag
  • Once lid opens turn on the gas and cook on low flame. At this point, add roasted gram flour or corn flour. Mix well using a laddle.
    Sarson ka saag
  • Cook for another 5 minutes. In the end if you wish, add extra tampering of chopped garlic and red chili powder with ghee. Serve hot with roti & extra tsp ghee on top of it.
    authentic Sarson ka saag


  • If you have methi, or radish leaves then add that also.
  • Clean the leaves properly and wash 4 - 5 times to remove the dirt.
  • If you want to puree, then chop it roughly. Otherwise chop finely.
  • Add corn flour or gram flour or wheat flour to after lid opens. To avoid any lumps, mix the flour with 2 - 3 tbsp water and mix well.
  • I dry roast gram flour before adding it to the prepared saag. Then cook on slow flame.
  • This is vegan sarson ka saag recipe. If you are on Keto diet, just avoid adding onion or add in limited quantity.
  • If you want you can serve with 1 tsp fresh cream for that extra richness.
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Low Carb Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe

Laal Saag

Low Carb Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe

Laal Saag

Low Carb Sauteed Garlic and Amaranth Leaves or locally called laal saag. I am very fond of green leafy vegetables. Since childhood I liked this sauteed leaves. Amaranth leaves are one of the superfood because of their nutritional values. They not only very healthy for our body but also easy to to make. It does not take any other spices to enhance the flavor. Same happens with spinach also. Only garlic and the leaves. An ultimate combination makes the dish so flavourful that you may not feel the need of any other spices. Yes you can always add vegetables like potatoes, eggplants, pumpkins to the preparation. However that’s optional.

Here I have added potatoes only. Brinjals also makes a good combination. My mom used to add dried lentil chunks (called as vadi or dal vadi to the recipe.) Cant tell you how much it enhances the flavour. But this time I did not get them in market. so skipped that. You can make the vadi at home as well. Bit time taking but you can store them for months to use. (A quick recipe of plain dal vadi: soak lentils over night. Grind them to fine paste. use minimal water as very thick batter is required to set vadi. Then apply oil on a large plate surface. keep small balls all around plate keeping some distance between adjacent vadi. Sundry for 2 days till they are crisp and hard enough.). Lentils can be dehusked green gram and black gram (yellow moong or dhuli urad dal).

Yes one more point. Some add panch pooran (five spice) (Cumin seeds, coriander seeds, mustard seeds, fennel seeds, fenugreek seeds) for tampering. But I do add only mixture of cumin seeds and mustard seeds.

Okay I have some memory with this laal saag to share. nostalgic again..

laal saag

When I was working in corporate sector, after coming back from office we (including my room mate Amba) were so tired to cook food, we used to make rice and this laal saag for our dinner maximum time. It tastes heavenly and takes 5 minutes to prepare. So who cares to spend hours in cooking curry or roti. While writing this recipe I’m getting all flashbacks related to this recipe. Though eating white rice always especially in dinner is not so healthy food habit.

Since childhood this laal saag is used to be a permanent side dish in our every day lunch menu. And when I’m saying every day I mean every single day. That’s really great thing about our diet I think. Include this leafy veg in your daily diet. This is low carb, vegan, gluten free. Even if you are trying to loose some extra weight this leafy vegetable will help you. If you are using less oil, don’t worry about the quantity. (you will fell in love with this leaf).

Do you have any memories associated with this dish? If yes comment below and share with us. We would love to hear from you.

Well though its called green leafy it’s actually purplish red in color and it will strain your fingers with red color.

If you like this recipe please read similar recipes as well.

  1. Keto sauteed spinach & garlic (Palak Saag)
  2. Sateed Fenugreek & Potatoes (Aloo Methi Fry)
  3. Spinach & lentils Soup/ Dal (Dal Palak)
  4. Sauteed gram lentils and fenugreek green (Methi Dal Fry)

And if you are looking for more such easy everyday food, I have compiled them in two books which are available in

Link here :

Okay so lets start making this green leafy laal saag.

Super Healthy Low Carb Vegan Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe

Easy to prepare and sauteed with garlic.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Leafy Special, Main Dish, Side Dish
Cuisine: East Indian, Indian, North Indian, West Indian
Keyword: Low-carb Recipe
Servings: 4 Servings
Author: daintykitchen


  • 1 tbsp Oil
  • 1 bunch Amaranth leaves
  • 6 Garlic pods
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 Onion Finely Chopped
  • 1 Dry Red Chilli


  • Clean the leaves and wash them properly to remove the dirts. Chop them finely.
  • Heat oil in a pan. Add chopped garlic and let it turn slightly brown with its aroma.
  • Add dried red chilli and chopped onion. Saute till they are translucent. Add chopped potatoes and mix well. cover the lid and cook for 2 minutes on low flame.
  • Add chopped leaves and salt. Mix well. No need to add water as the leaves will release water.
  • Cover the lid. And cook for 5 minutes. If you feel its not cooked and sticking then add 2 tbsp water.
  • Turn off heat once cooked well and there is no water left.

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Easy Methi Aloo/ Sauteed Potato & fenugreek leaves

Methi Aloo Fry

Easy Methi Aloo/ Sauteed Potato & Fenugreek Leaves

Methi Aloo is an easy and healthy dish which is taken as main dish or as sides. I have prepared this dish in exactly 5 minutes cooking time. I have some boiled potatoes which saved my time. This is a smart way to fast cooking. I always keep some boiled potatoes in my fridge which are life savers in hurry.

Also in another blog I had given a tip of faster cooking with leafy vegetables. Read here! When you have spare time just clean the leaves from the stems and store in a air tight fridge box or poly bag in refrigerator. At time of cooking just wash them and chop. Most of the time we hesitate making such leafy vegetable with an excuse that it takes long to clean.

So lets cook smart with some more easier technics. One more such smart idea is my ready to eat curry paste. Read the recipe here!

Lets make this easy methi aloo fry in 15 minutes cook time.

Easy Methi Aloo/ Sauteed Potato & fenugreek leaves

In this dish fenugreek leaves are sauteed with potatoes and other spices.
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Course: Leafy Special, Main Dish, Sabzi & Curry, Side Dish
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 2 Servings
Author: daintykitchen


  • 1 cup chopped methi leaves
  • 4 medium Potatoes (boiled or raw)
  • 2 tbsp Oil
  • 4 Garlic pods
  • 1 Onion finely chopped
  • 1.5 tbsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt


  • Clean leaves and soak in a bowl of water for 10 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop them finely.
  • Heat a pan. Add 1 tbsp oil. Add cumin seeds and let them crackle. Add garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 - 3 minutes.
  • Chop the potatoes (boiled or raw). If using raw potato then saute on low flame and covered lid for some time till potatoes are cooked soft upto 90%. Add salt. This will fasten the process by releasing water which will help in cooking faster. If using boiled potato then saute for 1 minute on medium to high flame.
  • Add coriander powder, red chilli powder, turmeric powder, salt and mix well. Use half amount of spices and keep rest half to add after adding methi leaves. Saute for another minute.
  • Add chopped methi leaves and rest spices. Mix well. Cook on low flame for 5 minutes till leaves are cooked completely.
  • Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.

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Keto Spinach Soup

Keto Soupy Spinach

Keto Soupy Spinach/ Spinach Soup

“Because I Love Spinach”

Indian Keto Spinach Recipe

This leafy vegetable is full of nutrition, vitamins and minerals. Its rich in calcium and recommended for our bone health. It’s loaded with every good thing that our body needs.

Spinach recipes are very easy to make. Even in plain sauteed form it tastes delicious. It doesn’t take 5 minutes to get cooked. so when you are in hurry and want to make yourself some thing fresh and healthy, try this sauteed spinach recipe. Try my simple yet most popular butter garlic sauteed spinach for keto recipe.

How to make soupy spinach?

Normally while cooking spinach in dry sauteed form, never add water to it. Because they release lot of water while cooking. If you add additional water it will be mashy. One trick is wash and clean the leaves and then air dry them and store. Cut it just before you are going to cook them. In this way they release little less water or no additional water will get added in method of rinsing and cleaning the leaves. In my version of soupy spinach, I have not dried them before as i wanted it in soupy form.

While making any spinach soup we puree it to fine paste. but I wanted to have that bites of spinach along with it’s flavorful juice. Also I have added eggplant/ aubergine to the dish.

This is a simple soup recipe with minimal ingredients. I have used only salt and garlic for this soup and yet it’s delicious. Simplicity at it’s best.

Keto Spinach recipe

Other Spinach Recipes

Another magic of the flavor of spinach is that it does not need any other spices to make it scrumptious. However it blends with garlic so well that only use of garlic is enough for this. How ever you can add other spices as well but the simple recipe is the best version to me. Palak also tastes great as gravy base in many curries and biryani etc. Read my bestever palak paneer and punjabi sarson ka saag recipe on blog.

While kneading wheat flour for chapati (flat breads) or Poori, I add 1/2 cup blanched and pureed spinach juice. This adds so many nutrition to the plain chapati. When your kid is a fussy eater you may try making this colourful poori or paratha. I have tried this for my baby and he loves this variety too much and at the same time he is having all the nutrition that’s required for his growth and development. Isn’t it a great idea?

Read more spinach recipes:

You can have this as weight loss soup specially for dinner and its so filling that you will not crave for anything else. Its also a diabetic friendly food. 

Let’s make this yummy soupy spinach.

Keto Soupy Spinach For This Summer

This is an easy to cook keto spinach recipe. It's a simple spinach soup prepared with minimal ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Keto Recipe, Leafy Special, Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups
Servings: 4 People
Author: Ipsa


  • 4 tbsp olive oil
  • 2 bunch Palak Washed and chopped
  • 2 Brinjal/ Aubergine cut into quarters (250 gms)
  • 10 - 12 Garlic buds crushed
  • 1 tsp Cumin seeds
  • 1/2 tsp Salt (or as per taste)
  • 1 Green Chilli


  • Wash and clean the spinach properly and chop them finely.
  • Heat oil in a pan on medium heat. Once oil is hot add cumin seeds and let it crackle. 
  • Add garlic and green chillies. Saute for a minute till garlic is light brown in color and is aromatic.
  • Add diced eggplants and chopped spinach leaves. Season with salt.
  • Saute on high flame for a minute. Then add 1/4 cup water and cover with a lid. Let it simmer for 5 minutes.
  • After 5 minutes check consistency of spinach dish. Turn off heat and serve piping hot spinach soup.
  • If you like, you can blend this to puree also.


If you are not following keto diet, you can add onion and tomatoes also to it.


Keto Spinach Soup
Soupy Spinach Recipe
Keto Recipe Spinach
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