Vegetable Recipes

Palak Paneer Recipe (Restaurant Style)


Serves: 4–5 people

Palak Base Ingredients

  • Spinach (palak leaves only) – ½ kg, washed thoroughly
  • Onion – 1 large, chopped
  • Garlic – 4 cloves
  • Ginger – 1 inch piece
  • Chana dal – 2 tsp (optional, for thickness)
  • Green chilli – 1–2
  • Water – 1½–2 glasses

Tadka / Gravy Ingredients

  • Paneer – 1 cup, cut into cubes
  • Onion – 2 medium, finely chopped
  • Tomatoes – 2 medium, finely chopped
  • Fresh curd – 2 tbsp (well beaten, optional)
  • Fresh cream – ½ cup (or 2–3 tbsp for lighter version)
  • Salt – to taste
  • Red chilli powder – to taste
  • Kitchen King masala – 2 tsp
  • Ghee or oil – 2–3 tbsp

Method

  1. In a pressure cooker, add spinach, onion, garlic, ginger, chana dal, green chillies, and water. Cook for 2–3 whistles only. Allow it to cool completely.
  2. Blend into a smooth puree and keep aside.
  3. Heat ghee/oil in a pan. Add chopped onions and sauté until light golden brown.
  4. Add tomatoes, salt, red chilli powder, and Kitchen King masala. Cook on medium-low flame until tomatoes turn soft and oil starts separating.
  5. Add spinach puree and mix well. Cook for 3–4 minutes on low flame. Do not overcook to retain the bright green color.
  6. Lower the flame completely. Add beaten curd slowly while stirring continuously to prevent curdling (optional step).
  7. Add paneer cubes and mix gently. Cook for 2–3 minutes so the paneer absorbs the flavors.
  8. Add fresh cream and mix gently. Cook for 1–2 minutes on low flame. Turn off the heat.
  9. Finish with a small spoon of fresh cream drizzled on top. Optionally garnish with grated paneer or crushed kasuri methi for extra aroma and a restaurant-style finish.

Serving Suggestions

  • Serve hot with roti, naan, paratha, or steamed rice.
  • Best enjoyed fresh, hot, and creamy.

Tips

  • Do not overcook spinach after blending to retain vibrant green color.
  • Cool spinach completely before blending to avoid bitterness.
  • Keep flame low after adding curd to prevent splitting.
  • Add cream at the end for rich restaurant-style texture.
  • Optional: add a pinch of sugar if tomatoes taste too sour.

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