Palak Paneer Recipe | Restaurant-Style Creamy Palak Paneer

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4 Cuisine: North Indian / Punjabi Diet: Vegetarian, Gluten-free

Palak Paneer is one of the most loved Indian vegetarian curries. Fresh spinach (palak) is blended into a smooth, vibrant green gravy and combined with soft paneer cubes in a mildly spiced, creamy sauce. This restaurant-style Palak Paneer recipe delivers rich flavor with the perfect balance of spinach freshness and paneer softness — ideal for everyday meals or special occasions.

Quick, nutritious, and delicious, this Palak Paneer pairs beautifully with naan, roti, or jeera rice.

Ingredients for Palak Paneer

Main Ingredients:

• 250–300 g paneer (cottage cheese), cut into 1-inch cubes
• 500 g fresh spinach (palak) leaves (about 2 large bunches)
• 1 medium onion, finely chopped or grated
• 2 medium tomatoes, chopped or pureed
• 1–2 green chilies (adjust to taste)

For the Gravy:

• 3 tbsp oil or ghee (or a mix)
• 1 tsp cumin seeds (jeera)
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder (haldi)
• 1 tsp Kashmiri red chili powder (for color)
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp kasuri methi (dried fenugreek leaves), crushed
• ¼ cup fresh cream or malai (optional, for extra richness)
• 1 tsp salt (or to taste)
• ½ tsp sugar (optional, to balance bitterness)
• Water as needed (½–¾ cup)

For Tempering (Optional Tadka):

• 1 tbsp ghee
• 2–3 garlic cloves, sliced
• 1 dried red chili
• ½ tsp Kashmiri red chili powder

For Garnish:

• Fresh cream
• Ginger juliennes
• Fresh coriander leaves

Step-by-Step Instructions

1. Blanch the Spinach Wash spinach leaves thoroughly. Bring a pot of water to a boil, add spinach and green chilies, and blanch for 2–3 minutes. Immediately transfer to ice-cold water to retain the bright green color. Drain well and blend into a smooth puree. Set aside.
2. Prepare the Base Heat oil or ghee in a kadai or heavy pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown (6–8 minutes). Stir in ginger-garlic paste and cook for 1 minute until fragrant.
3. Cook the Tomato Masala Add chopped or pureed tomatoes, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook for 5–7 minutes until the masala thickens and oil starts separating from the sides.
4. Add Spinach Puree Pour in the spinach puree and mix well. Add ½ cup water if the gravy is too thick. Simmer on low heat for 5–6 minutes, stirring occasionally.
5. Add Paneer and Finish Gently add the paneer cubes. Sprinkle garam masala and crushed kasuri methi. Simmer for another 3–4 minutes so the paneer absorbs the flavors. Stir in fresh cream and sugar (if using). Turn off the heat.
6. Optional Tempering Heat 1 tbsp ghee in a small pan. Add sliced garlic and dried red chili. Once garlic turns golden, add a pinch of Kashmiri chili powder and pour this tadka over the Palak Paneer.
7. Garnish and Serve Drizzle some fresh cream on top, add ginger juliennes and chopped coriander. Serve hot.

Chef's Tips for Perfect Restaurant-Style Palak Paneer

• Bright green color — Blanch spinach quickly and shock in ice water. Do not overcook the puree.
• Soft paneer — Lightly fry or soak paneer cubes in warm water for 10 minutes before adding to the gravy for extra softness.
• No bitterness — A tiny pinch of sugar balances the natural bitterness of spinach.
• Richness — Use fresh cream or malai for a creamy restaurant texture. You can also add 1 tbsp cashew paste for extra smoothness.
• Spice level — Adjust green chilies and red chili powder according to your taste. Kashmiri chili gives beautiful color without extra heat.
• Make it healthier — Skip cream and use low-fat yogurt or milk for a lighter version.

Pro Tip: Palak Paneer tastes best when freshly made. If making ahead, prepare the spinach gravy and add paneer only while reheating to keep it soft.

Serving Suggestions

• Serve hot with butter naan, garlic naan, roti, paratha, or jeera rice.
• Complete the meal with dal tadka, cucumber raita, and pickled onions.
• Great for lunch boxes or dinner parties.

Nutritional Benefits (Approximate per serving)

High in iron, calcium, protein, and vitamins from spinach and paneer. A wholesome vegetarian dish packed with nutrients.

FAQ – Common Questions

• Can I use frozen spinach? Yes, thaw and drain well before blending.
• How to make it vegan? Replace paneer with tofu and use coconut cream or cashew cream instead of dairy cream.
• Can I make it in advance? Prepare the spinach gravy a day ahead and add paneer just before serving.
• Is Palak Paneer spicy? This version is mildly spiced. Increase green chilies for more heat.