Palak paneer recipe| How to make palak paneer restaurant style

Palak paneer is a delicious recipe as healthy green colored paneer recipe prepared from the thick paste of spinach puree. Basically, the healthy palak paneer recipe derived from the popular north Indian cuisine or Punjabi cuisine and is typically served with naan or rice. Palak paneer may be called green paneer in some restaurants in the United States and Canada.

RESTAURANT STYLE PALAK PANEER   Simply, Healthy and Easy to make

What is Palak Paneer?

Palak means green as well as healthy puree which gives lots of nutrients.

Paneer means cottage paneer or tofu paneer.

This whole palak paneer recipe gives healthy as well as delicious taste in our mouth. Cream is added to cut down on the bitterness of the spinach leaves and also make it rich. Sometimes we can also add cashew nuts and almonds to make a rich and creamy flavor.

What are the suggestions while blanching the palak?

Here, in my Palak paneer recipe, I would like to prefer blanching as it removes the bitterness as well as raw taste of the spinach. It is also helps to preserve the green colour.

While blanching the palak, do not use the stem or stalks as the palak paneer becomes bitter. That's not sounds good. 

How to make vegan palak paneer?

To make a vegan variation, use tofu as substitue of paneer and coconut cream as substitute of fresh cream.

What are the tips while preparing the recipe of palak paneer?

• I would like to prefer blanching as it removes the bitterness as well as raw taste of the spinach. It is also helps to preserve the green color.

• To get the best color, do not use more garam masala and also preventing overcooking spinach which darkens the dish.

• Here, I have used few cashew nuts to increase the richness of the gravy.

• Do not use the stem or stalks as the palak paneer becomes bitter. That's not sounds good. If you are using baby spinach, then you can also use the stems.

• Use homemade paneer as it is too soften. If you are using frozen paneer then soaked in hot water for 10-15 minutes as it becomes soft.

• Always use fresh spinach leaves or you can also use frozen spinach.

• You can also use tofu as substitute of paneer and coconut cream as substitute of fresh cream.

Here are some delicious recipes among a variety of paneer dishes in Indian cuisine are

Shahi Paneer

Paneer Lababdar

Malai Paneer

Paneer Pasanda

Recipe card for restaurant style palak paneer recipe:

RESTAURANT STYLE PALAK PANEER PREP TIME: 10 MINUTES      COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS FOR PALAK PASTE: 1 bunch palak / spinach 1 onion, finely chopped 1 tomato, roughly chopped 1 inch ginger 1 clove garlic 1 green chilli OTHER INGREDIENTS: 3 tsp oil 1 tsp butter 10 cube paneer / cottage cheese 1 tsp cumin / jeera 1 inch cinnamon 4 cloves 2 pod cardamom /elachi  1 bay leaf / tej patta 2 tsp Kasuri Methi / dry fenugreek leaves 2 green chilli 1 inch ginger 1/2 cup water ¾ tsp salt ¼ tsp Garam Masala 2 tbsp cream / malai INSTRUCTIONS Wash the palak or spinach leaves in a running water . Boil 3 cups water in a pan and add 1/4 tsp salt to the hot water and add palak leaves in the hot water. After two minute, strain the palak, immediately, add the boiled palak into ice cold water and add 8-10 cubes ice to 3 cups water to get cold water.  Allow the spinach to be chilled in cold water for 1 minute. Drain the ice water and spinach in a blender and keep aside. Now in a large kadai heat 3 tsp oil, 1 tsp butter and add cumin seeds. Further, add 1 onion, green chillies and 1/2 inch ginger and saute till it turns golden brown. Add 1 tomato and saute till the tomatoes turn soft and mushy. In a same blender, add onion tomato masala to the spinach and make a smooth paste. In the same pan, add cumin seeds, red chili powder, turmeric powder and coriander powder.  Add smooth paste to the pan. Mix well as adjusting consistency as required. In a pan, add 1 teaspoon oil and roast paneer cubes until slightly brown. Further, add roasted paneer and mix well. Cover the lid and simmer for 5 minutes or till paneer absorbs flavors. Turn off the flame and add ¼ tsp garam masala and 2 tbsp cream. Mix well. Finally, garnished with grated paneer and serve restaurant-style palak paneer with roti / naan.

How to make restaurant style palak paneer with step by step photo

1.Wash the palak or spinach leaves in a running water . Boil 3 cups water in a pan and add 1/4 tsp salt to the hot water and add palak leaves in the hot water.

2.After two minute, strain the palak and immediately, add the boiled palak into ice cold water and add 8-10 cubes ice to 3 cups water to get cold water. 

3.Allow the spinach to be chilled in cold water for 1 minute.

4.Drain the ice water and spinach in a blender and keep aside.

5.Now in a large kadai heat 3 tsp oil, 1 tsp butter and add cumin seeds.

6.Further, add 1 onion, green chilies and 1/2 inch ginger and saute till it turns golden brown.

7.Add 1 tomato and saute till the tomatoes turn soft and mushy.

8.In a same blender, add onion tomato masala gravy to the spinach and make a smooth paste.

9.In the same pan, add cumin seeds, red chili powder, turmeric powder and coriander powder. 

10.Add smooth paste to the pan.

11.Mix as well adjusting consistency as required.

12.In a pan, add 1 teaspoon oil and roast paneer cubes until slightly brown.

13.Add roasted paneer and mix well.

14.Cover the lid and simmer for 5 minutes or till paneer absorbs flavors.

15.Turn off the flame and add ¼ tsp garam masala and 2 tbsp cream. Mix well.

16.Finally, garnished with grated paneer and serve restaurant-style palak paneer with roti / naan.

Tips

• To get the best color, do not use more garam masala and also preventing overcooking spinach which darkens the dish.

• Here, I have used few cashew nuts to increase the richness of the gravy.

• Do not use the stem or stalks as the palak paneer becomes bitter. That's not sounds good. If you are using baby spinach, then you can also use the stems.

• Use homemade paneer as it is too soften. If you are using frozen paneer then soaked in hot water for 10-15 minutes as it becomes soft.

• Always use fresh spinach leaves or you can also use frozen spinach.

• You can also use tofu as substitute of paneer and coconut cream as substitute of fresh cream.