Palak Paneer Recipe | Restaurant Style Palak Paneer Recipe | How to make Palak Paneer
Popular North Indian dish which combines fresh Spinach with Paneer in creamy curry sauce. Is that all? No, there’s more to it… Palak an always a no no takes an unusual twist, something like a sweet happy ending love story. Paneer is not a common dish at home, as my GT and Sid hate it…. I really don’t understand.. weird, isn’t it? On the contrary i am a huge fan and would to have it in any form. We had few friends come over this past week and I made this Palak paneer to go with roti’s & parathas, everyone enjoyed including me! Well, there were also other gravies that I made so those weird paneer haters had a chance to dig in too!
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PALAK PANEER | Restaurant Style Palak Paneer Recipe
Ingredients
For Gravy
- 1 bunch Fresh spinach about 30 large leaves
- 15 cubes Paneer
- 1 cup Onion finely chopped
- 1 cup Tomatoes ripe and juicy
- 2 small Green chili
- 2 inch Ginger finely minced
- 3 cloves Garlic minced
- 1/4 cup Coriander leaves
- 1/2 cup Milk whole or light
- 1/4 teaspoon Turmeric powder
- 1/ 2 teaspoon Red chilli powder
- 1/4 teaspoon Garam masala powder
- 3/4 teaspoon Salt or to taste
- 1 pinch Sugar
- 4 teaspoons Oil
- 1 tablespoon Ghee
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Dry Fenugreek leaves kasuri methi (optional)
Dry Roast & Grind
- 10 whole Cashew nuts
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander seeds
Instructions
Saute & Blend
- Wash and rinse spinach leaves. Strain the keep it ready.
- saute them in 2 teaspoon of oil until tender or wilted. (Add a pinch of sugar to keep them green)
- You may add little water if your mixer has trouble running.
- Grind sautéed spinach, green chilies, coriander leaves, ginger and garlic to form a thick paste.
- Dry roast cashews, cumin seeds and coriander seeds separately in a pan and let cool completely.
- Grind them together to make a fine powder and set aside.
- Heat some ghee and oil in a kadai / frying pan, add the chopped onions and fry till golden brown.
- Now add the chopped tomatoes and cook till soft. (You may even add blanched or pureed tomatoes)
- Followed by the pureed spinach.
- Add turmeric powder, red chili powder, garam masala powder and salt.
- Cook the gravy for few minutes, then add the (cashew, cumin, coriander) powder.
- Mix well and add the milk at this stage. Let it simmer covered for 7-8 minutes over low flame.
- Once the gravy thickens to the desired consistency, add the fresh paneer cubes and cook further for another minute or so and then switch off.
- Finally add crushed kasuri methi (dry methi leaves) at this stage, give it a gently stir and finish.
- Serve hot with naan / roti / paratha / Ghee rice.
Notes
- This dish as such is a mild sweet dish and if you prefer your gravy spicy then increase the red chili power by another 1/2 teaspoon.
- Cashew and regular 2% milk will give the creamy texture for the gravy, but you may always add full fat milk or had & half or extra teaspoons of cream to make it rich.
- You may use roasted dhania/coriander powder but raw dhania adds a new dimension to the taste, try it!
- You may add fried paneer instead of raw but they tend to become slightly hard when you reheat the gravy. Fresh paneer taste good compared to fried paneer. If you plan to finish the gravy right way & straight from tawa, then use fried or sautéed paneer.
Saute & Blend
Notes
This dish as such is a mild sweet dish and if you prefer your gravy spicy then increase the red chili power by another 1/2 teaspoon. Cashew and regular 2% milk will give the creamy texture for the gravy, but you may always add full fat milk or had & half or extra teaspoons of cream to make it rich. You may use roasted dhania/coriander powder but raw dhania adds a new dimension to the taste, try it! You may add fried paneer instead of raw but they tend to become slightly hard when you reheat the gravy. Fresh paneer taste good compared to fried paneer. If you plan to finish the gravy right way & straight from tawa, then use fried or sautéed paneer.
22 Comments
My all time favourite dish… Lovely clicks there and perfect looking spinach gravy 🙂
This is a very tasty side dish for chapatti. I like your preparation…so rich and spicy. Nicely done, Mullai!
I love palak paneer.. that vibrant green gravy is calling me.. can i join for dinner
looks very rich and delicious dear
[…] Palak Gravy […]
Today i’ve tried without cashew nut and coriander leaves. Still it came out very nice. I loved it. Thank you very much
Hi Mullai ,
I have tried out this receipe now . It came out really well . Thanks alot . Myself and my hubby enjoyed it .
hi
you have not shown where to add the 2 cloves as given in the ingredients list
hi mullai
i have a doubt whter v shld use boiled milk r unboiled milk. after ur reply i shld start preparg pls say me wat 2 do . waitg for ur reply……….
Meenu, just add straight from the milk can… the pasteurized can which we get from stores. If you prefer rich and creamy texture, use half and half or light cream intead. But it even taste good with plain 2 % milk. If using raw milk, then boil and proceed.
Hi Mullai
Thx for ur reply ………… u post xcellent recipes wich r really yummy ……..wil prepare and reply u soon hw was it thx u dear
My husband and I both enjoyed this dish very much. I have been looking for a recipe and now I’ve found the one. Thank you, Thank you!
awesome palak paneer…finger lickin’ good!!!
Hello Mullai This is the first time I am writing to U.. Since I am a Vegeterain and my husband loves Non Veg food .. ur site was a great great help to me.. especially the Chicken Biriyani.. He was all praise for me 'coz that was my first attempt.. Thanx to U… Palak Paneer was also very tasty and delicious.. Can u please post me some recipes on Suraikkai and Peerkankai..
Hi Mullai..
ActuallY Mysore rasam was not in my list b’se I normally prepare that, so for a change ..tried palak paneer..As usual no doubt abt ur recipes..Outcome was fantastic..Everyone of us liked the taste..Have a great Day!!!
Cheers
Radha Arvindh
Thanks Radha… been busy this weekend and got myself logged in just a while ago for my latest post. Catch you again tomorrow. BTW you tomato pulav looks too tempting, got to make it sometime this week.
Thanks soo much for this delicious recipe. Instead of paneer i fried aloo pieces and tossed in, It was still great, more of like aloo-palak. Keep up your good work, your recipes are the best.
Hiya, i am a beginner cook,and im not sure but is palak the same as saag….i.e.is palak and spinach the same thing. Sorry, if this seems to be a silly question. Bhavna
Bhavna, Saag is a general term used for any curry dish made with Keerai (Greens / Leafy vegetable), mostly Spinach (Palak) or Mustard greens.
http://en.wikipedia.org/wiki/Saag
I made this dish minus INGREDIENTS-2.It was simply superb.I must confess I am not a fan of Palak Paneer, but this one takes the cake!!
I am from Northern India but have always been very fond of south indian foods. Luckily I found your website. Today I cooked palak paneer and it came out really delicious. Living in UK since last three years, we had not eaten it at all since then and my wife simply loved it. I love cooking, specially love trying new receipes (then handover them to my wife). We today bought many masalas and herbs (mentioned in many receipes on your website) from the market which we dont usually use, so next few weeks I will continue making new south indian food. I will keep posting here also.
Do you have recipe for coconut chutney ( usally eaten along with dosas etc). Many thanks, Akhil
Hello Akhil, Very glad to hear that everything worked out great. Hope there will be big South Indian feast this week at your place. I do have the recipe for coconut chutney and will post sometime this week. Please ask your wife to share some North Indian recipes, my website lacks them. Will be happy to hear all your feedback, thanks again for visiting.