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    Recipe Index » Curries » Punjabi Palak Paneer Recipe (Restaurant style)

    Punjabi Palak Paneer Recipe (Restaurant style)

    Published: Feb 1, 2012 · Last Modified: Apr 15, 2020 by Kanan Patel / 179 Comments

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    Palak paneer recipe pin

    Looking for easy to make yet delicious restaurant style palak paneer recipe? I bet your search ends here. This is the BEST Punjabi palak paneer recipe I have ever made.

    how to make palak paneer recipe

    What is palak paneer?

    Palak paneer is a popular dish from North India (Punjab). Here soft paneer (Indian cottage cheese) cubes are simmered into smooth, creamy, medium spicy, vibrant green spinach gravy.

    This tastes exactly restaurant style Palak paneer. If you are one of them who thinks that any spinach dish is bland and tasteless, then I bet you haven’t tried this recipe. Try it once, I am sure you will love it.

    How to keep palak paneer gravy green?

    • To keep the green color intact, spinach must be blanched using the RIGHT method. Please follow the exact time and method shown below.
    • Do not add any spice powders like turmeric, red chili powder. Those can alter the green color.
    • Do not simmer the gravy for a longer period of time, especially once the blanched, pureed spinach is added.
    • Do not add more tomatoes than the mentioned amount.
    • Do not brown the onion paste. Just saute for a couple of minutes only.

    Key ingredients of Punjabi palak paneer:

    • Paneer: you can use store bought one or homemade paneer. Here in the USA, I have good experience with Nanak malai paneer which is easily available in Indian grocery stores. I have also tried Verka brand from Costco and Brar paneer while I was in Canada. Both were good in quality.
    • Palak (Spinach): It is hard to find Indian style desi spinach leaves here in USA. So I mostly use the baby spinach. If you are using desi palak then do not use the stalk (stems, dandiya) which makes the gravy bitter and tastes metallic.
    • Green chilies: This is the only ingredient which provides the spicy taste and heat to the dish. So use accordingly. if you like spicy add more. If you want a mild dish then use less number of chilies.
    • Cashew nuts: It provides the rich and creamy flavor to the gravy.
    • Heavy whipping cream: Traditionally the malai is used. But the whipping cream is the closest one. This gives the smooth and creamy texture the gravy.

    How to blanch the spinach for palak paneer?

    1. Bring 5 cups of water to a rolling boil.
    2. Add a pinch of salt and spinach leaves. Cook for exactly 4 minutes.
      how to blanch spinach for palak paneer
    3. Then with the help of colander, drain the water and put the leaves into ice-cold water. Alternately you can rinse under running cold water.
      blanched spinach for palak paneer recipe
    4. Grind into a smooth paste and keep it aside.
      puree of blanched spinach

    How to make Palak Paneer Recipe (Restaurant style)

    1. Take sliced onions, green chili, cashew nuts and 1 cup of water in a saucepan and bring it to a simmer.
      cooking onion, cashews and green chilies
    2. Let it cook for 15 minutes or till the onions get translucent and soft. During this cooking process, almost 80% of the water will evaporate.
      onion, cashew mixture is cooked
    3. Let it cool down and then grind into a smooth paste.
      make onion paste
    4. Heat the oil in a pan on medium heat. Once hot add ginger paste and garlic paste. Saute for 30 seconds or till the raw smell of ginger garlic goes away.
      saute ginger garlic paste
    5. Then add tomatoes and cook till soft and mushy. Using the back of the spatula mash the tomatoes.
      cooking tomatoes for palak paneer gravy
    6. Now add onion paste and cook for 2 minutes only. Do not brown the paste.
      adding onion paste
    7. Now mix in spinach paste.
      adding blanched, pureed spinach to make palak paneer
    8. Add black salt, crushed kasoori methi, garam masala, and salt. Mix, add water to make it gravy consistency and bring it to a simmer.
      added salt, kasoori methi and garam masala
    9. Now mix in paneer cubes and simmer for 2-3 minutes or till the paneer cubes get heated through.
      added paneer cubes in spinach gravy
    10. Add heavy whipping cream or malai.
      adding heavy whipping cream
    11. Stir it and restaurant style palak paneer is ready to serve.
      palak paneer is ready to serve

    What to serve with palak paneer?

    Serve palak paneer with garlic naan, paratha or tandoori roti. Serve sliced onions with lemon wedges on the side. This can be served with plain rice or jeera rice.

    Punjabi Palak Paneer Recipe (Restaurant style)

    Can I freeze the palak paneer?

    Yes, you can freeze the palak paneer in individual serving in an airtight container for up to 2-3 months. Just thaw on the counter or in the refrigerator and reheat in the microwave. Personally, I like to freeze the gravy only in silicon cupcake molds. So using this spinach gravy I can make many other curries. E.g. add boiled potatoes for aloo palak, boiled chickpeas for palak chole. You can add sauteed mushroom or mixed vegetables too.

    How to make palak paneer in Instant pot?

    I have already shared the instant pot palak paneer recipe. Check it out, it is quick and very easy to make.

    How to make vegan palak paneer?

    To make it vegan substitute the paneer with extra firm tofu. Skip the addition of cream. And increase the amount of cashews by ½ cup, so it compensates the creaminess of cream.

    Check out more restaurant style paneer dishes
    Paneer tikka  // Kadai paneer // Malai kofta  // Paneer butter masala

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Punjabi Palak Paneer Recipe (Restaurant style)
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    Punjabi Palak Paneer Recipe (Restaurant style)

    4.9 from 58 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    The BEST Punjabi Palak paneer recipe made restaurant style. Soft paneer cubes are added into vibrant green spinach gravy.
    Author: Kanan
    Course: Main Course
    Cuisine: Punjabi
    Calories: 184kcal
    Servings 4 Servings
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For onion paste:

    • 1 medium or 1 cup Red onion sliced
    • ¼ cup Cashew nuts
    • 5 Green chilies If you like spicier add more
    • 1 cup Water

    For spinach paste:

    • 1 medium Bunch or 6 cups Spinach (palak)
    • about 5 cups Water

    Ingredients for palak paneer recipe:

    • 7 oz or 200 grams Paneer cut into ½ inch cubes
    • 1 tablespoon Oil
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 teaspoon Garlic paste or freshly grated
    • ¼ cup Tomato finely chopped
    • ¼ teaspoon Black salt (Kala namak)
    • 1 teaspoon Kasoori methi (Dried fenugreek leaves)
    • 1 teaspoon Garam masala
    • Salt to taste
    • 2 tablespoons Heavy whipping cream or fresh cream or malai

    Instructions 

    Making onion paste and spinach paste:

    • Take all the ingredients mentioned under onion paste in a pan and bring it to a simmer.
    • Cook for 15 minutes or until onions gets soft. Let it cool a bit.
    • Meanwhile, blanch the spinach. For that add spinach leaves into boiling water. and cook for exactly 4 minutes. Immediately remove and put the leaves into ice cold water or rinse under running cold water.
    • Now onions mixture is cooled, grind into a smooth gravy, remove it to a bowl. 
    • then in the same grinder puree the spinach without adding any water. Keep both aside.

    Making Punjabi Palak Paneer Recipe:

    • Heat the oil in a pan on medium heat. Once hot saute ginger paste, garlic paste for 30 seconds.
    • Cook the tomatoes in for 2 minutes. Using back of spatula mash the tomatoes little bit.
    • Add onion paste, cook for 2 minutes.
    • Mix in spinach puree. Let it come to a simmer.
    • Add black salt, dried fenugreek leaves, garam masala, and salt. Mix well.
    • Add paneer cubes and mix gently. Simmer it for 2 minutes.
    • Lastly, add cream. Stir it well and it is ready to serve.

    Nutrition

    Calories: 184kcal | Carbohydrates: 11.7g | Protein: 10.4g | Fat: 11.5g | Saturated Fat: 3.6g | Cholesterol: 15mg | Sodium: 514mg | Potassium: 465mg | Fiber: 2.7g | Sugar: 2.9g | Vitamin A: 4850IU | Vitamin C: 23.1mg | Calcium: 100mg | Iron: 2.3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Rejeni

      February 23, 2021 at 7:17 am

      The most flavorful and easy palak paneer recipe i have tried. Earlier i used to make it without ginger-garlic but now with your recipe, it's perfect. I simmer the onions, chopped garlic and ginger, and frind together to make a paste. Seems like it still works and it's one step less. I also add a pinch of cumin powder towards the end. Thank you so much for this recipe!5 stars

      Reply
      • Kanan Patel

        February 23, 2021 at 9:01 am

        Very glad that you find it easy. True, boiling ginger garlic along with onion makes it easy. Thank you for sharing your quick tip.

        Reply
    2. Beena

      October 17, 2020 at 6:30 pm

      Thank you for this wonderful dish , I have been using this recipe a few times and has been loved by all in the family . Very happy with the results Kanan.

      Reply
      • Kanan Patel

        October 19, 2020 at 2:19 pm

        Very glad that everyone loved the recipe.
        Thank you for the feedback.

        Reply
    3. pushpa

      June 13, 2020 at 5:32 am

      veri nice recipe mem

      Reply
      • Kanan Patel

        June 14, 2020 at 10:42 pm

        Glad that you liked

        Reply
    4. Sabaheen Khurana

      June 02, 2020 at 7:42 am

      Made it for dinner today turned out yummy had to reduce the spice a bit for my daughter but taste was amazing5 stars

      Reply
      • Kanan Patel

        June 02, 2020 at 2:25 pm

        Reduce the amount of green chilies to make it less spicy.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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