Palak Paneer is one of the few Indian recipes that can blend health with enjoyment. This recipe is warm, healthy, and very tasty. It has a bright green spinach curry (palak) and soft, melt-in-your-mouth cubes of paneer. You may have had Palak Paneer Curry at a dhaba, a fancy restaurant, or your grandmother’s house, but one thing is for sure: it will always be good.
This Easy palak paneer recipe is one of those that makes you feel at home right away. The paneer soaks up all the rich flavors of the creamy spinach sauce, which has spices, garlic, and a little bit of heat. The best part? This recipe is healthful since it has a lot of iron in the spinach, but it still tastes rich enough to be served at festivals, dinner parties, or just a private family lunch.
If you’ve ever wanted to make restaurant-style Palak Paneer at home, you’re in the perfect place. This Punjabi Palak paneer recipe is easy to follow, even for beginners and The results are so wonderful that you might never want to order it from a Restaurant again.
Why Palak Paneer is So Loved?
- Nutritious yet delicious – it’s packed with iron, protein, and enough antioxidants to impress your gym buddy, plus the paneer keeps you full without putting you in a food coma.
- Comfort food with elegance –the kind of dish that looks fancy enough for dinner guests but chill enough for a Tuesday night sweatpants dinner.
- Versatile dish – It pairs beautifully with rice, naan, roti, or even jeera rice.
- Loved globally – It’s got international street cred—walk into any “Indian” restaurant in any part of the world, and boom, there it is, front and center.
Palak Paneer ingredients
Here’s what you’ll need to make this authentic Palak Paneer at home:
- 250 g fresh Spinach (Palak) – washed and blanched
- 200 g Paneer – cut into cubes (homemade or store-bought)
- 2 medium Onions – finely chopped
- 2 medium Tomatoes – pureed
- 2-3 Green Chilies – adjust to spice preference
- 1 tbsp Ginger-Garlic Paste
- 1-2 tbsp Cream (optional, for richness)
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 2 tbsp Oil or Ghee
- Salt to tasteOptional: A pinch of kasuri methi (dried fenugreek leaves) for that signature restaurant-style Palak Paneer flavor.
Video Guide For Palak Paneer
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Step-by-Step Method: How to Make Palak Paneer at Home
Step 1 – Blanch the Spinach
Remove as much dirt as if it were indebted to you financialy. After a few minutes in boiling water, plunge it into cold water—as if it were an ice bucket challenge for vegetables. Blend or puree until completely smooth and strangely saturated.
Step 2 – Sauté the Base
While the oil or ghee is heating up, sprinkle in the cumin seeds and let them sizzle till they dance. Mixed with onions. Give them a brown crust. Paste the ginger and garlic with the chilies. Wait a moment—sniff, it’s really divine.
Step 3 – Add Tomatoes & Spices
Combine the pureed tomatoes with the salt and dry spices. Wait for the oil to separate from the mixture before serving.
Step 4 – Add Spinach Puree
Stir in the green puree and simmer for five or six minutes. Is it too thick? A small amount of water will handle the thickness.
Step 5 – Add Paneer Cubes
Gently add paneer cubes. Let them soak in the curry for 2–3 minutes. Don’t overcook, or the paneer may turn rubbery.
Step 6 – Finish with Cream & Garam Masala
Add garam masala and stir in cream for a rich, silky texture. Garnish with a swirl of cream or a sprinkle of kasuri methi.
And there you have it—the perfect Restaurant Style Palak Paneer Recipe ready to enjoy!
What to Serve with Palak Paneer?
Palak Paneer is a dish that goes well with a lot of things, but the best is naan or butter naan, which is great for soaking up the creamy spinach sauce.
- Jeera Rice: The earthy flavor of cumin makes the Palak Paneer Curry taste richer.
- Plain steamed rice is basic but tastes great with the gravy.
- Roti or chapati is a healthy choice for every day.
- Paratha is flaky and buttery, which makes it a rich supper.
For a real North Indian thali experience, serve it with onion salad, pickles, and a tall drink of lassi on the side.
Tips to Make the Best Palak Paneer
- Always blanch spinach. this keeps it bright green.
- Don’t cook paneer too long; add it at the end to keep it soft.
- Add the cream last for a smooth, Rich finish.
- Use kasuri methi to get that real restaurant taste.
- For a healthier alternative leave out the cream and use yogurt instead for a lighter Healthy Palak Paneer Recipe.
Variations of Palak Paneer Recipe
- Dhaba Style Palak Paneer: More rustic, with more garlic and butter.
- Palak Paneer sans onions and garlic is great for festive or sattvic cooking.
- Palak Paneer with Cashew Paste: This is thicker and creamier, like Mughlai-style gravies.
- Low-Calorie Palak Paneer: Don’t use cream, use as little oil as possible, and cook the paneer before adding it.
Why You Should Try This Recipe at Home
When you make Palak Paneer in your own kitchen, you have the freedom to choose the ingredients, the quantity of spice, and the amount of richness of the dish. This DIY recipe might not be as bad for you as the expensive restaurant versions, but it will still taste great. Also, handmade spinach and paneer are much better than curry ingredients you buy at the store.
Final Words
A delightful dinner The Palak Paneer Recipe is also good for you, warm, and filling. Every bite is a pure joy because the smooth spinach sauce wraps around the soft paneer cubes. This recipe will impress everyone at your table, whether you’re a beginner or an expert cook.
The next time you want to eat out, don’t order takeout. Something that is bad for you and good for you at the same time. Instead, make this Palak Paneer that tastes like it came from a restaurant. You can eat it quickly if you serve it with rice or naan hot.
FAQs about Palak Paneer
Q1. Is Palak Paneer healthy?
Yes! Palak Paneer is considered one of the healthiest Indian curries. Spinach is loaded with iron, fiber, and antioxidants, while paneer adds Protein and Calcium. If you skip Cream and use less oil, it becomes a wholesome, everyday dish.
Q2. What should we eat with Palak Paneer?
Palak Paneer goes best with naan, roti, paratha or jeera rice. You can also serve it with plain steamed rice and a side of salad or pickle for a complete Meal.
Q3. Why does Palak Paneer turn bitter sometimes?
Spinach can turn bitter if it’s overcooked. To avoid this, blanch the spinach briefly and immediately place it in cold water before blending. Also balancing with Tomatoes, cream or cashews helps reduce bitterness.
Q4. Can I make Palak Paneer without onion and garlic?
Yes! Many people prepare Palak Paneer without onion and garlic, especially during religious fasting or festivals. Use ginger, green chilies, tomatoes, and kasuri methi for flavor.
Q5. Can I use frozen spinach for Palak Paneer?
Absolutely. While fresh spinach gives the Best taste, frozen spinach works well too. Just thaw and blend it before adding to the curry.
Q6. How do you keep paneer soft in Palak Paneer?
Before adding the paneer cubes to the dish, soak them in warm water for ten to fifteen minutes. This maintains their pliability and stops them from becoming overly hard.
Q7. Is Palak Paneer the same as Saag Paneer?
Not at all. Saag Paneer has a variety of greens, including mustard leaves, fenugreek leaves, and spinach, but Palak Paneer is made solely with spinach.
Q8. Can I make Palak Paneer vegan?
Of course! Substitute tofu for the paneer and coconut milk or cashew cream for the cream to create a vegan version.
