Warm, richly spiced, and built for a satisfying meal, palak paneer recipe | how to make palak paneer recipe restaurant style is a vegetarian north indian curry made with water, bunch palak / spinach, and ginger in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: north indian
Ingredients
for palak paste:
- 5 cup water
- 1 bunch palak / spinach
- 1 inch ginger
- 1 clove garlic
- 3 green chilli
other ingredients:
- 3 tsp oil
- 1 tsp butter
- 11 cube paneer / cottage cheese
- 1 tsp cumin / jeera
- 1 inch cinnamon
- 4 cloves
- 2 pod cardamom / elachi
- 1 bay leaf / tej patta
- 2 tsp kasuri methi / dry fenugreek leaves
- ½ onion (finely chopped)
- ½ tomato (finely chopped)
- ¼ cup water
- ¾ tsp salt
- ¼ tsp garam masala
- 2 tbsp cream / malai
Method
- take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.
- blend to smooth paste without adding any water. keep aside.
- now in a large kadai heat 3 tsp oil, 1 tsp butter and roast the spices till it turns aromatic.
- further, add ½ onion and saute till it turns golden brown
- additionally, add ½ tomato and saute till the tomatoes turn soft and mushy.
- add prepared palak paste, ¼ cup water and ¾ tsp salt.
- mix well adjusting consistency as required.
- further, add roasted paneer and mix well.
- simmer for 5 minutes or till paneer absorbs flavour.
- turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well.
- finally, serve restaurant-style palak paneer with roti / naan.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
