Restaurant-Style Palak Paneer Recipe

The first time I tried Palak Paneer, I hesitated. But one bite of the soft paneer coated in a rich, garlicky spinach sauce changed everything.

A staple in North Indian kitchens, Palak Paneer is known for its creamy texture and balanced flavors. Packed with protein and iron, it’s both delicious and healthy. Every family has its own version—some add cream for richness, others keep it light.

Best served with naan, paratha, or basmati rice, this dish is a crowd-pleaser. Here’s everything you need to make the perfect Palak Paneer at home.

Why This Recipe Stands Out 

Most restaurant versions are heavy on cream, making the dish rich but overpowering. This homemade version keeps the flavors balanced—creamy but not greasy, with just the right amount of spice. You’ll get the same depth of flavor without sacrificing freshness.

Avoiding Common Mistakes

• Overcooking the Spinach: Cooking spinach too long can dull its vibrant green color and make it lose nutrients. Blanching it quickly and shocking it in ice water helps retain its bright hue and fresh taste.
• Reducing Bitterness: Fresh spinach can sometimes taste bitter. Adding a dash of cream, a squeeze of lemon, or a pinch of sugar balances out the flavors without overpowering them.
• Perfect Paneer Texture: Many people end up with chewy paneer. To keep it soft, soak store-bought paneer in warm water before adding it to the curry. If you’re making paneer at home, use fresh milk for the best texture.

Secret Tips for the Best Palak Paneer

• Use Garlic and Kasuri Methi: A little extra garlic enhances the earthy taste of spinach, and dried fenugreek leaves (kasuri methi) bring out a subtle smokiness that makes all the difference.
• Blend for the Perfect Consistency: A smooth puree makes the curry luxurious, while leaving it slightly chunky gives it more texture. You can customize it based on your preference.
• Simmer on Low Heat: Letting the curry simmer for a few minutes allows the flavors to develop fully, creating a deep, rich taste that makes this dish stand out.

By following these simple techniques, you’ll have a Palak Paneer that’s fresh, flavorful, and better than what you’d get at most restaurants!

List of Ingredients You Need For Best Palak Paneer Recipe

For the Spinach Gravy:

• 350g fresh spinach (palak)
• 1 medium tomato
• 5 garlic cloves (3 whole, 2 finely chopped)
• 1-inch ginger
• 1 green chili (adjust to taste)
• 1 tablespoon oil (avocado or mustard oil recommended)
• 1 large onion, finely chopped
• ½ cup water (adjust as needed)
• ¾ teaspoon garam masala
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• Salt to taste
• ½ teaspoon sugar (optional, to balance bitterness)
• 2-3 tablespoons heavy cream (or milk/yogurt for a lighter version)
• ½ tablespoon kasuri methi (dried fenugreek leaves)
• Juice of half a lemon

For the Paneer:

• 225g paneer, cut into cubes
• Warm water (for soaking store-bought paneer)

Step-by-Step Cooking Instructions

1. Blanch the Spinach

• Boil water with a pinch of salt.

• Add spinach and blanch for 2-3 minutes.

• Transfer immediately to ice-cold water to retain its bright green color.

2. Make the Spinach Puree

• Blend blanched spinach with tomato, 3 whole garlic cloves, ginger, and green chili until smooth.

3. Prepare the Curry Base

• Heat oil in a pan over medium heat.

• Sauté the remaining 2 chopped garlic cloves until golden.

• Add onions and cook until soft and translucent.

• Stir in the spinach puree and mix well.

• Add ½ cup water and let it simmer for 10 minutes, stirring occasionally.

4. Add Spices and Cream

• Stir in garam masala, turmeric, red chili powder, and salt.

• Simmer for 1 minute, then add sugar (if using) and cream.

• Mix well and let the flavors blend.

5. Add the Paneer

• Gently stir in the paneer cubes.

• Simmer for 3-4 minutes until heated through.

• Finish with kasuri methi and lemon juice for extra flavor.

Nutrition Details Palak Paneer Recipe

Nutrient	Amount per Serving
Calories	280 kcal
Protein	12g
Carbohydrates	14g
Fats	18g
Fiber	4g
Iron	20% DV
Calcium	25% DV
Vitamin A	35% DV

Vegan and Healthy Alternatives

• Replace Paneer: Use firm tofu instead.
• Replace Heavy Cream: Use coconut milk, almond milk, or cashew cream for a dairy-free option.
• Oil-Free Cooking: Sauté ingredients in vegetable broth instead of oil.
• Low-Calorie Version: Reduce the amount of cream and use skim milk or yogurt instead.

Serving Suggestions

This homemade Palak Paneer is fresher, healthier, and full of flavor. Serve hot with naan, roti, or basmati rice for a wholesome meal!For a complete North Indian meal, pair Palak Paneer with simple yet flavorful Dal Chawal. The comforting lentils and rice make a wholesome combination with this rich spinach curry.End your meal with a warm cup of Elaichi Tea. Its cardamom-infused flavors balance the richness of Palak Paneer, making it the perfect finishing touch.

FAQs 

Can I freeze Palak Paneer?

Yes! Palak Paneer freezes well, but with a few precautions. Let it cool completely before transferring it to an airtight container. Freeze for up to 2 months. When reheating, thaw it in the fridge overnight and warm it on low heat. Add a splash of water or cream to bring back its original consistency.

Why did my spinach turn dark?

Overcooking is the main culprit. To keep the spinach bright green, blanch it for just 2–3 minutes and immediately place it in ice water. Cooking the puree on low heat also helps retain the color. Avoid using an iron or aluminum pan, as they can react with the spinach and darken it.

What if my curry is too thick or too runny?

If it’s too thick, add a bit of warm water, milk, or cream until it reaches the desired consistency. If it’s too thin, simmer it uncovered for a few minutes to let excess moisture evaporate. Avoid adding too much water at once; go little by little.

Last Thoughts & Recipe Recap

Palak Paneer is a simple yet flavorful dish that brings together the goodness of spinach and paneer in a creamy, aromatic curry. By following the right techniques—blanching spinach, using fresh paneer, and balancing flavors—you can make restaurant-quality Palak Paneer at home.

Pair it with warm naan, roti, or fragrant jeera rice for a complete meal. Whether you make the traditional version or try a vegan alternative, this dish is sure to become a favorite in your kitchen.

To enhance your dining experience, serve Palak Paneer with fragrant Chitti Muthyalu Rice. Its subtle aroma pairs beautifully with the creamy spinach sauce. Enjoy!

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