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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

Ingredients

Instructions

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. 

Notes

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.
 
 

Nutrition

Calories: 380kcal