By Suprita Mitter
November 29, 2024
Making restaurant-style palak paneer at home is all about achieving a velvety spinach puree, perfectly spiced gravy, and soft paneer cubes. A touch of cream and balanced seasoning elevates the dish, delivering rich flavours reminiscent of your favourite eateries.
250 gms paneer 200 gms fresh spinach leaves (palak) 2 medium onions 2 medium tomatoes 2-3 garlic cloves 1-inch ginger 1 green chilli ½ tsp turmeric powder
1 tsp cumin seeds 1 tsp garam masala 1 tsp coriander powder 1 tsp red chilli powder 2 tbsp cream 2 tbsp oil or ghee Salt
Wash spinach thoroughly. Boil water in a pan, add spinach, and blanch for 2 minutes. Immediately transfer to ice-cold water to retain the green colour. Blend the spinach into a smooth puree and set aside.
Heat oil or ghee in a pan and add cumin seeds. Let them splutter. Add chopped garlic, ginger, and green chilli, and sauté until fragrant.
Add onions and cook until golden brown. Stir in tomato puree, turmeric, coriander powder, red chili powder, and salt. Cook until the oil separates.
Add the spinach puree to the pan and mix well. Simmer for 5-7 minutes, stirring occasionally.
Gently add the paneer cubes to the spinach gravy. Sprinkle garam masala and mix gently to coat the paneer with the sauce.
Garnish with a swirl of cream or a sprinkle of crushed kasuri methi (dried fenugreek leaves). Serve hot with naan, roti, or steamed rice.