Restaurant Style Palak Paneer Recipe

Punjabi cuisine coupled with just about any kind of spinach may turn your mental season clock to winter but guess what? It’s totally legit to savor some palak paneer and hot parathas even in peak summer. Now, a dhaba-style palak paneer may contradict this school of thought because lets be real, no one likes to eat at a dhaba when the Sun is smiling down at us.

But how about we get that dhaba dish, crank it up to a fancier restaurant version and make it right in our own kitchen? Excited much? Follow this recipe and whip up a delicious kadhai of palak paneer at home!

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Paneery Heaven

A creamy spinach and cottage cheese preparation.

Votes: 1
Rating: 5
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Prep Time

15 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 3 bunches spinach chopped
• 225 g paneer
• 2 tbsp Cream
• 1 onion chopped
• 1 tomato chopped
• cup ¼Coriander Leaves
• ½” ginger grated
• pinch aof nutmeg powder grated nutmeg
• 5-6 cloves garlic chopped
• 1 green chili chopped
• 2 bay leaves
• tsp ½cumin seeds
• cup ¼yogurt
• 1 tbsp Oil
• tsp ½cumin powder
• tsp ½Coriander powder
• tsp ½red chili powder
• tsp ¼turmeric
• tsp ¼sugar
• salt to taste

Prep Time 15 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients 3 bunches spinach chopped 225 g paneer 2 tbsp Cream 1 onion chopped 1 tomato chopped cup ¼Coriander Leaves ½” ginger grated pinch aof nutmeg powder grated nutmeg 5-6 cloves garlic chopped 1 green chili chopped 2 bay leaves tsp ½cumin seeds cup ¼yogurt 1 tbsp Oil tsp ½cumin powder tsp ½Coriander powder tsp ½red chili powder tsp ¼turmeric tsp ¼sugar salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oil in a pan and crackle the cumin seeds. Then add the bay leaf, grated ginger, chopped garlic and green chili. Stir well.
2. Once slightly cooked, add one roughly chopped onion and stir.
3. Add little bit of salt and cook till it goes pink.
4. Add the chopped tomatoes and cook till they are mushy.
5. Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute.
6. Add the turmeric, coriander powder, cumin powder, red chili powder and nutmeg.
7. Start the flame, stir well on low heat and cook until starts getting a simmer.
8. Add the sugar and mix well.
9. Now add the chopped spinach and keep stirring and cook till the volume reduces, and the spinach is slightly wilted. Cook for another minute and then switch off the flame.
10. Add the coriander, mix well into a homogenous paste.
11. Heat up a pan, add the paste and get it to a simmer.
12. Add more salt if required and add the cream. Mix well.
13. Grate about 25-30 grams of paneer straight in the pan, and chop rest.
14. Mix well and serve.