Restaurant style Palak paneer recipe
Palak Paneer, renowned for its rich and comforting flavors, stands as a classic vegetarian dish. The dish features paneer (Indian cottage cheese) and spinach (palak) cooked in a spiced tomato and cream-based gravy. It's a nutritious and flavorful dish with a rich and creamy texture.
Equipment
- Kadai
- Grill or pan
Ingredients
- 2 cups fresh spinach palak
- 200 g paneer cubed
- 2 tbsp oil preferably ghee for extra flavor
- 1 large onion finely chopped
- 1 tomato pureed
- 1 tbsp ginger-garlic paste
- 2 green chilies slit lengthwise, adjust to taste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 1/2 cup water adjust for desired consistency
- 1/4 tsp hing asafoetida – optional but adds depth
- 1 tbsp fresh cream for a rich finish
- 1 tbsp lemon juice optional, for a tangy kick
Instructions
Blanch the Spinach:
- Bring a pot of water to a boil. Add the spinach leaves and cook for 2-3 minutes, just until they wilt.
- Drain and immediately plunge the spinach into ice-cold water to retain the vibrant green color.
- Blend the spinach into a smooth puree, and set it aside.
Prepare the Paneer:
- Lightly fry the paneer cubes in a bit of oil until golden brown on all sides, or leave them as they are for a softer texture.
- Optionally, you can soak the fried cubes in warm water for 10 minutes to soften them further. Set aside.
Make the Gravy:
- Heat oil (or ghee) in a pan. Add cumin seeds and let them splutter.
- Add hing, followed by chopped onions. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
- Stir in the tomato puree and cook until the oil separates from the masala (about 5-7 minutes).
Spice It Up:
- Add turmeric powder, red chili powder, garam masala, and salt. Cook the spices for a minute to release their aromas.
- Combine Spinach & Paneer:
- Pour in the spinach puree, mixing it thoroughly with the masala. Cook for 5-7 minutes on medium heat.
- Add a little water to adjust the gravy's consistency as per your preference. Let it simmer for another 5 minutes.
Add the Paneer:
- Gently add the paneer cubes to the gravy, ensuring they’re coated with the spinach mixture. Cook for an additional 5 minutes.
- Finish with Cream & Lemon Juice:
- Stir in fresh cream for a luxurious finish, and a squeeze of lemon juice (if using) for a subtle tanginess.
Serve:
- Garnish with fresh cilantro (optional). Serve hot with naan, roti, or steamed rice!
Notes
Choosing the Spinach:
Use fresh, tender spinach for the best flavor and texture. Avoid older or mature spinach leaves, as they can be bitter.
If you’re using frozen spinach, ensure it’s fully thawed and excess water is squeezed out before blending.
Paneer Tips:
Homemade Paneer: For the best texture and flavor, try making your own paneer. It’s simple to prepare with milk and lemon juice, and it’s softer than store-bought versions.
Store-bought Paneer: If using store-bought paneer, soak the cubes in warm water for 10-15 minutes before cooking. This helps them soften and absorb the gravy better.
Spice Adjustments:
Adjust the spice levels by modifying the amount of green chilies and red chili powder. For a milder version, you can skip the green chilies or remove their seeds.
If you prefer a deeper flavor, consider adding a pinch of kasuri methi (dried fenugreek leaves) when the spinach is pureed or just before serving.
Cream and Ghee:
For a lighter version, reduce the cream or substitute with low-fat cream or yogurt.
Ghee adds authentic richness and flavor, but you can use vegetable oil or butter as an alternative.
Blending the Spinach:
Blending the spinach is crucial for a smooth, silky gravy. If you don’t have a blender, you can also use a food processor, but the texture may be slightly less smooth.
To maintain the vibrant green color of the spinach, don’t overcook it. The blanching process should be quick to preserve the nutrients and color.
Consistency:
Adjust the water based on how thick or thin you like your curry. If you prefer a thicker gravy, use less water, and for a more runny consistency, add more.
If the gravy gets too watery after adding water, you can simmer it uncovered to thicken it.
Serving Suggestions:
Palak Paneer is best served with naan, roti, or steamed rice. It also pairs well with jeera rice (cumin rice) for a fragrant touch.
Garnish with a bit of fresh cilantro or a swirl of extra cream for a finishing touch.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. The flavor actually intensifies after resting overnight.
Freezing: Palak Paneer can be frozen, but the texture of the spinach may change slightly. Thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 126kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg