Easy palak paneer recipe
Dhaba Style Palak Paneer Recipe
 |
What is Palak Paneer
Palak Paneer is a popular North Indian dish where soft
Indian cottage cheese (paneer) is simmered
in a smooth, mildly spiced spinach gravy.
The word palak means spinach in Hindi — the hero of this dish!
The spinach purée is cooked with garlic, onions, tomatoes, and simple Indian spices to create a creamy, vibrant green gravy. Cubes of paneer are added at the end, making every bite rich, flavorful, and packed with nutrition. This recipe is close to my heart — it’s my wife’s favorite. She makes it often using just a handful of ingredients and loads of garlic to bring out that true Punjabi-style flavor.
I’m sharing the same simple, homestyle version of Palak Paneer that she cooks at home — with easy step-by-step instructions and professional tips to get restaurant-style results.
Why You Should Blanch Spinach (Palak)
Before blending spinach, blanching
(quick boiling) plays a key role in both taste and nutrition. Here’s
why:
- Removes micro-organisms and pesticide residue.
- Helps retain the bright green color of the spinach.
- Reduces oxalic acid (which can prevent calcium absorption).
- Eliminates the raw, grassy smell of palak.
Chef Tip: Buy fresh spinach with tender stems and dark green leaves. Always wash it thoroughly in running water 2–3 times to remove mud and grit before blanching.
Time Required
Making Palak Paneer takes just
about 25 minutes — including washing, blanching, and cooking.
Quick Facts:
- Total Time: ~25 minutes
- Difficulty: Easy
- Diet Type: Vegetarian / Can be made Vegan
- Suitable for: Lunch or Dinner
Vegan Tip: Replace paneer with tofu and fresh cream with coconut cream. You can also add cashew nut paste for richness.
Palak Paneer is a thick, gravy-based
curry that pairs beautifully with a variety of Indian breads and rice dishes.
Best combinations:
- Palak Paneer with Butter Naan — classic restaurant-style combo.
- Palak Paneer with Roti or Chapati — homestyle and healthy.
- Jeera Rice or Plain Basmati Rice — simple, light pairing for the creamy gravy.
Steps to make palak paneer restaurant style
 |
 |
- 1–2 green chillies
- 2 garlic cloves
- ½ inch ginger
Grind into a smooth purée. Add 1–2 tablespoons of water only if needed to blend. This vibrant green paste forms the base of your Palak Paneer gravy.
 |
 |
 |
 |
 |
 |
 |
Chef’s Note: Punjabi Palak Paneer Variation
To make Punjabi restaurant-style
Palak Paneer,
- Use 1 tbsp cashew nut paste and desi ghee
instead of oil.
- Cook onions and tomatoes a bit longer until rich and
brown.
- Finish with a squeeze of lemon juice before serving for
brightness.
The flavor becomes more intense and
luxurious — perfect for festive meals.
Jain Palak Paneer (No Onion No Garlic Version)
You can easily make Palak Paneer without
onion and garlic:
- Blend soaked cashew nuts with spinach and green chilli
for a creamy base.
- After tempering cumin seeds in oil, add tomatoes, garam
masala, coriander powder, and salt.
- Add the purée and cook for 3–4 minutes. Finish with
cream and butter.
Serve hot with phulka, chapati, or
jeera rice — subtle yet full of flavor.
What is Saag Paneer?
While Palak Paneer uses only
spinach, Saag Paneer combines several leafy greens like spinach,
mustard leaves, and fenugreek leaves (methi).
Both dishes look similar in color and texture, but their flavor profile differs — Saag Paneer has a more rustic, earthy taste, while Palak Paneer is mild and smooth.
- paneer masala recipe
- paneer tikka masala
- paneer Paratha recipe
- Paneer butter masala
- Paneer makhani recipe
- Paneer bhurji
- Matar paneer
- Paneer pakora
Palak Paneer Recipe (Restaurant Style)
Palak Paneer is a classic North Indian curry made with fresh spinach purée and soft paneer cubes in a creamy, mildly spiced gravy. This restaurant-style version is quick, rich, and pairs beautifully with roti, naan, or jeera rice.
Ingredients
- 250 g fresh palak (spinach)
- 2–4 green chillies
- 2 garlic cloves
- ½ inch ginger
- 200 g paneer, cut into cubes
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- ½ tbsp chopped garlic
- ⅓ tbsp cumin seeds
- Small pinch garam masala (optional)
- 2 tbsp fresh cream
- ½ tbsp butter
- 1 tbsp olive oil or cooking oil
- Salt to taste
- ⅓ tbsp crushed fenugreek leaves (kasuri methi)
- ½ tbsp ghee (optional)
- 1 tbsp cashew nut paste (optional)
Instructions
- Rinse spinach well and remove any hard stems. Boil water with a pinch of salt and blanch spinach for 1 minute.
- Transfer to ice-cold water, drain, and blend with green chillies, garlic, and ginger into a smooth paste.
- Heat oil in a pan, add cumin seeds, then sauté chopped garlic for 30 seconds. Add onions and cook until light brown.
- Add chopped tomatoes and cook until soft and mushy. Mix in salt and garam masala.
- Pour the spinach purée, cook for 2–3 minutes till it bubbles.
- Add paneer cubes, mix gently, and cook for 1 minute.
- Stir in cream, butter, and crushed fenugreek leaves. Add ghee for aroma if desired.
- Garnish with cream and serve hot with roti, naan, or jeera rice.
Chef’s Tips
- To make it vegan, use tofu and coconut cream instead of paneer and dairy cream.
- Cashew paste gives a rich, restaurant-style texture.
- Do not overcook spinach to retain its bright green color.
📊 Nutrition (per serving)
Calories: 280 kcal | Protein: 14 g | Fat: 20 g | Carbs: 10 g
ℹ️ Additional Info
Course: Main Course
Cuisine: North Indian
Cooking Method: Sautéing
Palak Paneer recipe video
Freezing & Storage
While most curries can be frozen, Palak
Paneer should not be reheated multiple times.
Spinach contains nitrates, which can turn toxic when reheated repeatedly.
Also, palak is rich in iron, and
reheating causes oxidation of iron, producing harmful free radicals.
Best Practice:
Store leftovers in the refrigerator and consume within 24 hours.
If you need to freeze — freeze the spinach gravy only, without paneer,
and add paneer fresh when reheating once.
Recipe Notes & Expert Tips
- You can lightly shallow fry paneer cubes until
golden for a firmer texture.
- Add lemon juice just before serving to enhance
iron absorption.
- If using store-bought paneer, soak in warm water
for 10–12 minutes to soften.
- Avoid cooking spinach for more than 3 minutes — it
helps retain nutrients and the bright color.
- Cashew paste or almond paste can be added for a richer
restaurant-style version.
Frequently Asked Questions
If spinach is overcooked or not blanched properly, oxalic acid remains, giving bitterness. Blanching spinach quickly and shocking it in ice water removes excess bitterness.
Q2. Can I use frozen spinach instead of fresh?
Yes, but ensure it’s fully thawed and drained. Frozen spinach is usually pre-blanched, so adjust cooking time and reduce extra water.
Q3. How can I keep the palak paneer gravy a vibrant green?
Don’t overcook the spinach after blending. Cook the purée only 2–3 minutes. Also, use the ice bath method immediately after blanching to preserve color.
Q4. Should I pan-fry the paneer before adding, or add it directly?
You can do either. Pan-frying gives a slight crust and texture, while adding directly retains soft, moist paneer. Choose based on preference.
Q5. Is it okay to skip cream to make a lighter version?
Yes — you can replace cream with cashew paste, low-fat milk, or coconut cream (for vegan). The gravy will still be creamy without heaviness.
Q6. How long can I store leftover palak paneer?
It’s best consumed within 24 hours in the refrigerator. Reheat gently once. Avoid repeated reheating to preserve flavor and nutrition.
Q7. Can I freeze palak paneer for later use?
It’s not recommended to freeze the full dish because paneer may become rubbery. If needed, freeze the spinach gravy (without paneer) and add fresh paneer when reheating.
Q8. What is the difference between palak paneer and saag paneer?
Palak paneer uses only spinach (palak). Saag paneer is made with a mix of leafy greens like mustard, fenugreek, spinach, etc.
Q9. Why does my palak paneer turn dark after resting?
Exposure to air and light can oxidize spinach. To minimize, cover the dish tightly, store in opaque containers, and eat fresh when possible.
Q10. How can I make it Jain / no onion no garlic version?
Use soaked cashew nuts or almonds blended with spinach, skip onion & garlic, and season with cumin, tomato, garam masala and kasuri methi for flavor.
Q11. Can I make Palak Paneer without blanching spinach?
Yes, but blanching preserves the bright green color and removes the raw taste.
Q12: How to keep paneer soft?
Soak paneer cubes in warm water for 10 minutes before adding to the curry.
Q13: Can I freeze Palak Paneer?
Freeze the spinach gravy (without paneer) for up to 1 month; add paneer fresh while reheating.
Palak Paneer is one of India’s most loved vegetarian curries — wholesome, nutritious, and full of flavor. Whether you make it the Punjabi way or the simple homestyle version, this dish never fails to impress.
Try this recipe and experience restaurant-style taste right from your kitchen!
