Palak Paneer In Restaurant Style Recipe

Palak Paneer In Restaurant Style

  • Prep Time
    35 Minutes
  • Cook Time
    20 Minutes
  • Difficulty Level
    Beginner

Palak Paneer In Restaurant Style is a popular and authentic Indian spinach dish.

Palak Paneer In Restaurant Style is a simple and easy dish of paneer in a mildly spiced spinach sauce. This dish prepared from fresh spinach leaves puree, paneer, onion, tomato, and spices. The creamy texture from cashew paste and homemade malai make it yummier and rich. Serve it with roti or naan or paratha or jeera rice. Try to prepare this healthy as well as delicious recipe and enjoy it with family and friends. Do share your feedback in the comment section.

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This recipe was prepared by a lovely Mom – Shveta Sheth.

Tips and Suggestions by Mom Chef:-

  • Instead of homemade malai you can add fresh cream or even you can skip it.
  • Soak the cashew in lukewarm water for half an hour and then grind it to a fine paste by adding a little water.
  • Make sure to blanch the spinach to preserve it’s green color.
  • Adjust the spices as per the requirement.
  • Serve it hot for a better taste.

For more such exciting recipes like Palak Paneer In Restaurant Style, please click on the following links:

  1. Palak Moong Dal Sabji In South Indian Style
  2. Palak Aloo Tamatar ki Sabzi
  3. Dal Palak | Dhaba Style Dal Palak

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Ingredients

  • Palak/ spinach - 1 bunch
  • Paneer/ cottage cheese - 1 cup, cut into cubes
  • Oil - 1 tablespoon
  • Garlic - 6 to 7, finely chopped
  • Ginger - 1/2 inch, grated
  • Green chili - 1, finely chopped
  • Onion - 1, finely chopped
  • Water - as required
  • Tomato - 1, finely chopped
  • Turmeric powder - a pinch
  • Red chili powder - 1/2 teaspoon
  • Coriander powder - 1 teaspoon
  • Roasted cumin seeds powder - 1 teaspoon
  • Salt - as required
  • Kasuri methi/ dry fenugreek leaves - as required
  • Garam masala/ all spice mix - 3/4 teaspoon
  • Coldwater - as required
  • Cashew - 10 to 15
  • Homemade malai - 1 tablespoon
  • Lukewarm water - as required

Instructions

  1. Soak cashew in lukewarm water for half an hour. Drain the water and grind it to a fine paste by adding a little water. Then, keep it aside.
  2. Wash spinach properly and place it in boiling water. Boil it for 2 to 3 minutes on a high flame and then transfer the boiled spinach into the cold water for 5 to 6 minutes. This method is known as blanching which helps in preserving the green color of the spinach.
  3. Now, drain the water and grind it to a fine puree. Then, keep it aside.
  4. Heat oil in a pan and add garlic, ginger, and green chili. Saute it well on a medium flame.
  5. Then, add onion and saute it for a few seconds until it turns to brown color.
  6. Add tomato and saute well.
  7. Add turmeric powder, red chili powder, coriander powder, roasted cumin seeds powder, and salt. Saute well on a medium flame.
  8. Now, add kasuri methi (crush it between hands), garam masala, and a little water. Saute well for 5 to 7 minutes until it leaves oil.
  9. Add above-prepared spinach puree and mix well on a medium to high flame. Add salt and saute for a few seconds.
  10. Now, add little by little above-prepared cashew paste and Saute well.
  11. Add a pinch of garam masala and homemade malai. Saute well.
  12. Add paneer and saute it gently.
  13. Lastly, add kasuri methi, mix it well, and turn off the flame.
  14. Delicious Palak Paneer In Restaurant Style is ready to be served.

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