Palak Paneer
Palak Paneer is a beloved Indian dish that combines the creamy goodness of paneer (Indian cottage cheese) with the vibrant flavors of spinach. Known for its rich green color and a perfect balance of spices, this dish is a staple in many Indian restaurants. It is not only a nutritious choice but also a flavorful treat for the taste buds. When prepared in a restaurant style, Palak Paneer elevates the dish with a smooth, velvety texture and the perfect blend of spices. Here’s how to make Restaurant Style Palak Paneer at home!
Ingredients for Restaurant Style Palak Paneer
To make this restaurant-style Palak Paneer, you’ll need the following ingredients:
- 300g fresh spinach leaves (palak)
- 200g paneer (cut into cubes)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon asafoetida (hing)
- Salt to taste
- 2 tablespoons fresh cream
- 2 tablespoons oil or ghee
- A pinch of sugar (optional)
- Water as needed
Preparing the Palak Puree
The key to achieving the rich, smooth texture of restaurant-style Palak Paneer is the spinach puree. Start by blanching the spinach leaves. To do this, bring a pot of water to a boil, add a pinch of salt, and drop the spinach leaves into the water. Let them cook for about 2-3 minutes until they wilt. Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and preserve the green color.
Once cooled, blend the spinach into a smooth puree. You can add a little water if necessary, but be careful not to make it too runny.
Cooking the Palak Paneer
- Prepare the Paneer: In a pan, heat some oil or ghee and lightly fry the paneer cubes until they are golden and crispy on the outside. Set them aside. If you prefer softer paneer, you can skip frying and directly add the cubes to the gravy later.
- Making the Gravy: In the same pan, add cumin seeds, followed by the asafoetida. Once the seeds splutter, add the chopped onions and sauté until they become soft and translucent. Add the ginger-garlic paste and green chilies, and sauté for another minute until the raw smell disappears.
- Spices and Tomatoes: Add turmeric powder, red chili powder, and salt to the pan, stirring well. Then, add the pureed tomatoes and cook for 5-7 minutes until the oil separates from the masala.
- Spinach Puree: Now, add the prepared spinach puree to the pan. Stir well to combine the spices with the spinach. Let the mixture simmer for about 5 minutes to blend all the flavors.
- Final Touches: Add the fried or soft paneer cubes to the pan and gently mix. You can add a splash of water if the gravy seems too thick. Stir in the fresh cream, garam masala, and a pinch of sugar (if using) to balance the flavors. Let everything cook together for another 5-7 minutes, allowing the paneer to absorb the flavors.
Serving the Restaurant Style Palak Paneer
Once the dish is ready, serve the Palak Paneer hot with naan, roti, or steamed rice. Garnish with a drizzle of fresh cream or a few paneer cubes for a beautiful presentation. The rich, creamy texture and vibrant green color make this dish a feast for both the eyes and the taste buds.
Tips for a Perfect Palak Paneer
- Use fresh spinach: For the best taste and vibrant color, always use fresh spinach leaves.
- Adjust the spices: The spice levels in Palak Paneer can be adjusted based on your preference. If you prefer it spicier, add more green chilies or red chili powder.
- Paneer: Homemade paneer gives the best results, but store-bought paneer works well too if it’s soft and fresh.
Restaurant style Palak Paneer brings the authentic flavors of India right to your home. With its creamy texture and aromatic spices, it is a dish that is sure to impress your family and guests. Whether you’re cooking for a special occasion or just a regular dinner, this dish will always be a crowd-pleaser. Try this recipe, and enjoy a delicious, restaurant-quality meal in the comfort of your own kitchen!
