• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Curries

    Palak Paneer (Restaurant Style)

    Published: Jan 12, 2022 · Last Modified: May 3, 2022 by Kanan Patel / 191 Comments

    Jump to Recipe Pin Recipe
    Palak paneer 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.

    Palak paneer is served best with naan or jeera rice or plain basmati rice with a side of Indian onion salad (laccha pyaaz)

    Palak paneer served in kadai with a garnish of cream and side of naan, onions.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions 
    • 🍽 Serving Ideas
    • 💭Expert Tips To Keep Gravy Vibrant Green
    • 🥣 Storage Instructions
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    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.

    NOTE: this palak paneer recipe was first posted in 2012 (in the first month of my blogging journey). Over the years, I have modified the recipe slightly to make it easy, yet taste super delicious. Trust me, this latest version is too good.

    🧾Ingredient Notes

    Here is the pic of the ingredients used in making this restaurant style palak paneer. Please check out a few notes after this image.

    Palak paneer ingredients in individual bowls and spoons.

    Paneer: you can use a store-bought one or homemade paneer.

    Palak (Spinach): It is hard to find Indian-style desi spinach leaves here in the USA. So I mostly use the baby spinach or sometimes I get regular spinach here in Costco. 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 that 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 fewer chilies.

    Cashew nuts: It provides a 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.

    🎥Watch The Recipe Video

    👩‍🍳Step By Step Photo Instructions 

    Making Onion Puree:

    1) Take onion gravy ingredients (onion, ginger, garlic, green chilies, cashews, salt and water) in a saucepan and turn the heat on medium.

    2) Let it cook for 15 minutes or until the onion becomes soft and translucent.

    3) Let the mixture cool down slightly and then transfer to the blender jar along with its cooking water.

    4) Blend into a smooth puree. 

    5) Pour the puree into a bowl and keep it aside. We’ll use the same blender jar to make spinach puree.

    Collage of 5 steps showing cooking onion gravy ingredinets, grinding to make paste.

    Blanching Spinach And Making Puree:

    1) Bring 5 cups of water to a rolling boil. Keep this pot on another stove while onions are cooking as water takes time to get to a boil. Add spinach leaves and push the leaves in the water using a spatula.

    2) Let it cook for exactly 4 minutes.

    3) With the help of a pair of tongs takes all the leaves out.

    4) And add into the ice-cold water immediately to stop the cooking process. This ensures the spinach keeps the bright green color intact.

    5) Now drain the cold water and take spinach to the blender jar.

    6) Blend into a smooth puree.

    Collage of 6 steps showing blanching spinach, adding into cold water, making puree in blender.

    Making Palak Paneer:

    1) Heat the oil in a pan on medium heat. Once hot add tomatoes.

    2) Cook until tomatoes are soft and mushy. With the back of the spatula mash the tomatoes. 

    3) Add prepared onion puree.

    4) Mix and simmer for 2-3 minutes only. Do not brown the gravy. 

    5) Add remaining salt, black salt, garam masala and crushed kasoori methi.

    6) Mix well.

    Collage of 6 steps showing cooking tomatoes, mixing onion paste, adding spices and mixing.

    7) Add prepared spinach puree.

    8) Mix well, adjust the gravy consistency by adding water (if needed) and let it simmer for 2 minutes only. Do not cook for longer otherwise, the gravy will lose its green color.

    9) Add paneer and heavy cream.

    10) Mix well and let the gravy come to a simmer and turn off the stove right away. Palak paneer is ready to serve.

    Collage of 4 steps showing mixing in spinach puree, adding paneer, cream and mixing it.

    🍽 Serving Ideas

    • Serve palak paneer with any Indian bread (e.g. paratha, tandoori roti, naan, garlic naan)
    • OR palak paneer can be served with jeera rice or plain basmati rice.
    • A side of laccha pyaaz and a glass of chaas or salted lassi will complete the meal. 

    💭Expert Tips To Keep Gravy Vibrant Green

    • To keep the green color intact, spinach must be blanched using the RIGHT method. Please follow the exact time and method shown.
    • 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.

    🥣 Storage Instructions

    In the refrigerator, palak paneer can be stored for 2 days in an airtight container.

    In the freezer, it stays good for up to 2-3 months. I like to freeze the gravy only in silicone 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. 

    thaw on the counter or in the refrigerator and reheat in the microwave or stovetop.

    FAQs

    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 for the creaminess of the cream.

    Top view of palak paneer garnished with cream, served with naan and onions.

    Check Out Other Restaurant Style Paneer Recipes

    • Paneer tikka
    • Kadai paneer
    • Malai kofta
    • Paneer butter masala
    • Paneer makhani
    • Matar paneer
    • Shahi paneer

    Did you try this palak paneer recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    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 !!
    Palak paneer served in kadai with a garnish of cream and side of naan, onions.
    Print Pin

    Palak Paneer Recipe (Restaurant-Style)

    4.92 from 69 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: Indian,Punjabi
    Calories: 316kcal
    Servings 4
    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 Puree:

    • 1 cup Red onion chopped
    • ½ inch Ginger chopped
    • 2 cloves Garlic chopped
    • 2-4 Green chilies chopped
    • ¼ cup Cashew nuts
    • Pinch of Salt
    • 1 cup Water

    For Spinach Puree:

    • 5 cups Water
    • 6 cups Spinach (Palak)

    For Palak Paneer:

    • 2 tablespoons Oil
    • ¼ cup Tomatoes finely chopped
    • Salt to taste
    • ¼ teaspoon Black salt (Kala namak)
    • 1 teaspoon Garam masala
    • 1 teaspoon Kasoori methi (Dried fenugreek leaves) crush between your palm before adding
    • 7 oz (200 grams) Paneer cut into small cubes
    • 2 tablespoons Heavy whipping cream or fresh cream or malai

    Instructions 

    Making Onion Puree:

    • Take onion gravy ingredients (onion, ginger, garlic, green chilies, cashews, salt and water) in a saucepan and turn the heat on medium.
    • Let it cook for 15 minutes or until the onion becomes soft and translucent.
    • Let the mixture cool down slightly and then transfer to the blender jar along with its cooking water. Blend into a smooth puree.
    • Pour the puree into a bowl and keep it aside. We’ll use the same blender jar to make spinach puree.

    Blanching Spinach And Making Puree:

    • Bring 5 cups of water to a rolling boil. Keep this pot on another stove while onions are cooking as water takes time to get to a boil. Add spinach leaves and push the leaves in the water using a spatula.
    • Let it cook for exactly 4 minutes.
    • With the help of a pair of tongs take all the leaves out and add them into the ice-cold water immediately to stop the cooking process.
    • Now drain the cold water and take spinach to the blender jar. Blend into a smooth puree.

    Making Curry:

    • Heat the oil in a pan on medium heat. Once hot add tomatoes.
    • Cook until tomatoes are soft and mushy. With the back of the spatula mash the tomatoes.
    • Add prepared onion puree. Mix and simmer for 2-3 minutes only. Do not brown the gravy.
    • Add remaining salt, black salt, garam masala and crushed kasoori methi. Mix well.
    • Add prepared spinach puree. Mix well, adjust the gravy consistency by adding water (if needed) and let it simmer for 2 minutes only. Do not cook for longer otherwise, the gravy will lose its green color.
    • Add paneer and heavy cream.
    • Mix well and let the gravy come to a simmer and turn off the stove right away.

    Notes

    How to keep the vibrant green color of the gravy intact?
    • To keep the green color intact, spinach must be blanched using the RIGHT method. Please follow the exact time and method shown.
    • 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.

    Video

    Nutrition

    Calories: 316kcal | Carbohydrates: 12g | Protein: 11g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 292mg | Potassium: 413mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4454IU | Vitamin C: 21mg | Calcium: 315mg | Iron: 2mg
    *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.
    « Coconut Date Energy Balls
    Spinach Soup (Palak Soup) »
    6877 shares
    • Facebook488
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Sanu Koshy

      August 23, 2021 at 9:33 am

      Real good recipe..comes out really well5 stars

      Reply
      • Kanan Patel

        August 23, 2021 at 10:45 am

        Glad to hear it

        Reply
    2. 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
      • Mirandamom

        September 01, 2021 at 6:27 pm

        I didn’t have cream on hand, so I made the version with extra cashews. I don’t know how it would have tasted with the cream, but it is very tasty this way. Thank you for an excellent recipe (once again).5 stars

        Reply
        • Kanan Patel

          September 05, 2021 at 1:57 pm

          You're welcome.

          Reply
    3. 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
    4. 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
    5. 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
    « Older Comments
    Newer Comments »
    Kanan

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

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry