How to Make Palak Paneer at Home Like A Restaurant

Palak Paneer is a popular North Indian dish made with spinach (palak) and paneer (Indian cottage cheese). This dish is known for its rich taste, vibrant green color, and high nutritional value. Packed with vitamins, iron, and protein, Palak Paneer is not only delicious but also healthy. Here’s a simple and easy recipe to make Palak Paneer at home.

Ingredients

2 cups fresh spinach (palak) leaves
200 grams paneer (cut into cubes)
1 onion (finely chopped)
1 tomato (pureed)
1 green chili (chopped)
1 teaspoon ginger-garlic paste
½ teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon red chili powder
Salt to tast
2 tablespoons oil or ghee
¼ cup cream (optional)
1 tablespoon lemon juice (optional)

Instructions

1. Blanch the Spinach

Start by cleaning the spinach leaves thoroughly. Bring a pot of water to a boil, add the spinach leaves, and cook for 2-3 minutes until they wilt. Remove the spinach from the boiling water and immediately place it in a bowl of ice-cold water. This helps retain the vibrant green color. Once cooled, drain the water and blend the spinach into a smooth puree using a blender. Set it aside.

2. Prepare the Paneer

In a separate pan, heat a little oil and lightly fry the paneer cubes until golden brown. Set aside. If you prefer, you can skip frying and directly add fresh paneer cubes into the gravy later.

3. Cook the Masala

Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until they become golden brown. Next, add ginger-garlic paste and chopped green chili. Cook for a minute.

4. Add Tomatoes and Spices

Add the pureed tomatoes to the pan and cook for 2-3 minutes until the oil separates from the masala. Now, add turmeric powder, red chili powder, and salt. Stir well to combine the spices.

5. Add Spinach Puree

Once the tomato and spices are well-cooked, add the spinach puree to the pan. Let it cook for 5-7 minutes, stirring occasionally, so that the flavors blend together.

6. Combine Paneer and Final Touch

Add the fried paneer cubes to the spinach gravy and mix gently. Let it simmer for another 5 minutes. If you prefer a creamy texture, you can add a little cream at this point. For extra tanginess, add a tablespoon of lemon juice.