Palak Paneer Recipe | Restaurant Style
About this recipe
Palak Paneer is a classic Indian dish that combines the goodness of spinach (palak) and paneer, making it a delicious and nutritious option for any meal. This recipe captures the essence of restaurant-style Palak Paneer, ensuring a rich flavor profile and creamy texture that you can easily recreate at home.
The key to this version is the careful preparation of the palak and the spices, which brings out the vibrant flavors and colors of the dish. With a quick cooking time of just 30 minutes, it's perfect for a weeknight dinner.
Ingredient notes
- Use 1 large bunch of palak leaves for this recipe.
- The recipe calls for 200 grams of paneer, which can be adjusted based on preference.
Tips from HomeCookingShow’s video
- Blanch the palak leaves in boiling water for 2 to 3 minutes to retain their bright green color and nutrients.
- Make sure to cool the onion and tomato mixture completely before blending it with the palak to achieve a smooth paste.
- When adding the spice powders, keep the flame on low to prevent burning and to enhance their flavors.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What is the total cooking time for this dish?
- The total time to prepare and cook Palak Paneer is 30 minutes.
- Can I adjust the consistency of the gravy?
- Yes, if the masala is too thick, you can add a little more water to achieve the desired consistency.
- What can I serve with Palak Paneer?
- Palak Paneer can be enjoyed with roti or rice.
No life story here — the video and the recipe are the whole point. All credit to HomeCookingShow: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Blanch the palak leaves in boiling water for 2 to 3 minutes.
- 2
Strain the palak leaves and set aside.
- 3
In a pan, melt 1 tablespoon of butter and add cumin seeds, roasting them briefly.
- 4
Add finely chopped onion, green chilies, ginger, and garlic to the pan and sauté until the onions are golden brown.
- 5
Add chopped tomatoes and cook for about 5 minutes until soft.
- 6
Turn off the heat and let the mixture cool completely.
- 7
Transfer the cooled mixture to a mixer jar, add the blanched palak leaves, and grind to a fine paste.
- 8
In the same pan, add another tablespoon of butter and the spice powders: turmeric, Kashmiri chili, coriander, cumin, and garam masala. Mix for a few seconds on low heat.
- 9
Add the palak puree to the pan, along with 1 cup of water and salt. Stir well and let it come to a boil.
- 10
After about 5 minutes of cooking, add the paneer pieces and cover the pan. Cook for another 5 minutes.
- 11
Garnish with fresh cream and serve hot.
Credit where it’s due: this recipe was transcribed from HomeCookingShow’s original video on YouTube. Follow them there — it’s their dish.
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