Palak Paneer Recipe | Restaurant Style and Homestyle Recipe

Palak paneer is a vegetarian dish originating from the Indian subcontinent, consisting of paneer in a thick paste made from pureed spinach and seasoned with ginger, garlic, garam masala, and other spices. Palak paneer may be called green paneer in some restaurants in the United States and Canada.

Palak Paneer Recipe | Restaurant Style and Homestyle Recipe

Ingredients: 

• Spinach (palak) : 400 gram

• Paneer : 225 gram

• Heavy cream : 2 tablespoons

• Tomato (medium) : 1 piece

• Onion (large, chopped) : 1 piece

• Green chili : 1 piece

• Garlic : 3 cloves (whole) and 2 cloves (chopped)

• Ginger : 1 inch

• Garam masala : ¾ - 1 teaspoon

• Turmeric powder : ¼ teaspoon

• Red chili powder : ¼ teaspoon

• Kasuri methi (crushed) : ½ tablespoon

• Oil : 1 tablespoon

• Water : ½ cup

• Lemon juice : as per taste

• Salt : as per taste

Instructions: 

1. Blanch the spinach leaves by putting them in boiling water with a little salt for 2-3 minutes. Take them out and put them in cold water so that the leaves retain their green color. 

2. Puree the spinach leaves in a blender along with tomato, 3 cloves of garlic, ginger and green chili. Set aside.

3. In a pan, heat oil on medium heat. Once the oil is hot, add the remaining 2 cloves of chopped garlic and saute for a few minutes until it starts turning golden brown in color.

4. Add the chopped onions. Fry the onions until translucent and the raw smell goes away. 

5. Add in the spinach paste and mix. Add water and cover the pan.

6. Cook the spinach puree for 10 minutes on medium flame. Stir at regular intervals to avoid sticking at the bottom.

7. Once the spinach is cooked, add garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.

8. Add the heavy cream and paneer and let it simmer for 3-4 minutes.

9. Switch off the flame. Add lemon juice, kasuri methi and mix.

10. Serve palak paneer hot with naan, roti or rice.