Palak Paneer Recipe | Spinach Paneer Curry Restaurant Style

Palak Paneer Recipe | Spinach Paneer Curry Restaurant Style

Palak Paneer, a vibrant green curry, is made with fresh spinach puree and paneer, creating a wholesome and popular North Indian dish. Known for its rich flavor and creamy texture, this restaurant-style spinach paneer curry pairs wonderfully with roti or naan. This recipe keeps things simple, making it easy for anyone to recreate this classic at home.



Recipe: Easy Palak Paneer | Spinach Paneer Curry Restaurant Style

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Curry
  • Cuisine: North Indian
  • Servings: 4
  • Calories: 314 kcal

Ingredients

For Palak Puree:

  • 1 bunch of spinach (palak)
  • 2 garlic cloves
  • 1 inch ginger piece
  • 3 green chilies

For Curry:

  • 2 tbsp oil
  • 1 tsp butter
  • 1 dried red chili
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 tsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp coriander powder
  • 1 tsp salt (or as needed)
  • A few capsicum slices
  • 1 tomato, chopped
  • 1 cup water (adjust consistency)
  • 1 tbsp fresh cream
  • 1 tbsp crumbled paneer
  • 250 grams paneer cubes
  • ½ tsp garam masala
  • 1 tsp crushed kasuri methi (dried fenugreek leaves)

Instructions

  1. Blanch Spinach:

    • Bring a large pot of water to a boil. Add the spinach leaves and turn off the heat.
    • Let the spinach sit in hot water for 2 minutes, then transfer immediately to ice-cold water to keep its green color.
  2. Prepare Spinach Puree:

    • Place the blanched spinach in a blender with garlic, ginger, and green chilies. Blend into a smooth puree. Set aside.
  3. Cook the Curry Base:

    • Heat oil and butter in a large pan on low flame. Add the dried red chili, cumin seeds, and bay leaf, cooking until aromatic.
    • Add chopped onions and ginger-garlic paste, sautéing until the onions turn golden brown.
  4. Add Spices and Vegetables:

    • Stir in turmeric, chili powder, coriander powder, and salt. Sauté until fragrant.
    • Add capsicum and cook until slightly softened, then add chopped tomatoes and cook until they become soft and mushy.
  5. Combine Spinach and Paneer:

    • Add the spinach puree to the pan, followed by water to reach desired consistency. Stir well.
    • Mix in the cream and crumbled paneer for a rich texture, then add paneer cubes and let it simmer for 2 minutes.
  6. Finish with Garam Masala:

    • Sprinkle garam masala and crushed kasuri methi for an extra burst of flavor.
  7. Serve and Enjoy:

    • Serve hot with roti, naan, or rice.

Nutrition Information (Per Serving):

  • Calories: 314 kcal
  • Carbohydrates: 10g
  • Protein: 11g
  • Fat: 26g
  • Saturated Fat: 12g
  • Fiber: 2g
  • Vitamin A: 754 IU
  • Calcium: 348 mg

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