Restaurant Style Palak Paneer- Saag Paneer Recipe – Easy Paalak Paneer Recipe – Paalak Paneer – Cottage Cheese in Spinach Gravy

Restaurant Style Palak Paneer- Saag Paneer Recipe – Easy Paalak Paneer Recipe – Paalak Paneer – Cottage Cheese in Spinach Gravy

Winters are here and it’s is one of the best seasons for foodies because the markets are full of uncountable variety of vegetables starting from carrots, cauliflower, radish, green peas, fenugreek, spinach, mustard and many more.

And we have several options to cook unlimited recipes from starters to main course to desserts like sarso ka saag, gobhi paratha, mutter pulao, aloo methi, gajar ka halwa, gobhi ki kheer and of course Palak Paneer.

All these varieties of fruits and veggies make me super happy as it gives me unlimited options to cook and experiment.

In every winter Gobhi paratha, Sarso ka saag and Paalak Paneer are must haves at my home. I often cook these three recipes throughout the season as my family loves it a lot. And even my son is a super fan of saag and paalak paneer which gives me enough motivation to cook. 😊

In this post I am sharing an easy, quick and delicious recipe to make restaurant style paalak paneer. It is a healthy recipe because iron is rich in iron and calcium and paneer is rich in protein.

This is quite a popular North Indian main course gravy which is cooked in almost every North Indian household during this season.

This goes really well when combined with roti, paratha, naan or even rice. I personally love to combine it with parathas and pulao(a weird combination)😃.

Here is my recipe to make easy palak paneer at home along with the pictures.

🍴 Time to Prep        20 minutes

⏰Time to cook        10 minutes

🍛 Servings              2-3 servings

👩 Author                 Ruchika

🍲 Cuisine               Indian

♨ Course             Main Course

Ingredients:

• 500 gms spinach/palak
• 400 gms paneer cubes
• 1 tablespoon cumin seeds/jeera
• 2 black cardamoms
• 5-6 black pepper corns
• 3-4 cloves
• Cinnamon stick
• 3-4 green chilies
• 1 big onion finely chopped
• 1 cup tomato puree
• 3-4 garlic cloves
• 1 tablespoon ginger (finely chopped)
• 2 tablespoons fresh cream

Notes/Tips to follow:

1. Before blanching the spinach, it is very important to wash it well as the leafy vegetables contain a lot of dirt.
2. Instead of blanching, you can also boil the spinach in the pressure cooker with 2-3 whistles.
3. Transferring the blanched spinach in the cold water immediately helps to retain its nice green color.
4. You can skip cream and add butter instead to add more taste and flavor to the gravy or you can skip both and add 1 tablespoon of besan/gram floor to thicken the gravy.
5. You can add the raw paneer cubes too i.e. you can skip the shallow frying the paneer cubes.
6. Adding whole spices give an extraordinary flavor to the recipe.

Recipe for Restaurant Style Palak Paneer

1. Firstly boil 2 cups of water in a pan and add 1 tablespoon of salt. Wash the spinach thoroughly and add to the boiling water.

2. Blanch for 5 minutes and take out. Wash the blanched spinach with cold water to retain its green color.

3. Heat 1 tablespoon oil in a pan add add paneer cubes.

4. Shallow fry the paneer cubes at a low flame until they turn golden brown. Keep flipping occasionally.

5. Now, transfer the spinach to a in a mixer jar. Add garlic cloves, ginger and green chilies. Blend everything together to make a smooth puree.

6. Heat oil in a kadhai and add all the whole spices. Let them crackle and turn aromatic.

7. Add finely chopped ginger and onions. Cook until onions turn translucent.

8. Add tomato puree and cook well until the oil oozes out.

9. Now, add salt, turmeric powder, red chilli powder and mix everything together.

10. Add a little spinach stock if the gravy looks thick. Cover the lid and let it cook for 5-7 minutes at a ow flame.

11. Now, add 2 tablespoon of fresh cream and mix well. Add fried paneer cubes and mix gently. Restaurant Style Palak Paneer is ready to be served. Enjoy with Roti, paratha, naan or rice.

Ingredients for Restaurant Style Palak Paneer:

• 500 gms spinach/palak
• 400 gms paneer cubes
• 1 tablespoon cumin seeds/jeera
• 2 black cardamoms
• 5-6 black pepper corns
• 3-4 cloves
• Cinnamon stick
• 3-4 green chilies
• 1 big onion finely chopped
• 1 cup tomato puree
• 3-4 garlic cloves
• 1 tablespoon ginger (finely chopped)
• 2 tablespoons fresh cream

Instructions with photos

1. Firstly boil 2 cups of water in a pan and add 1 tablespoon of salt. Wash the spinach thoroughly and add to the boiling water.
2. Blanch for 5 minutes and take out. Wash the blanched spinach with cold water to retain its green color.
3. Heat 1 tablespoon oil in a pan add add paneer cubes.
4. Shallow fry the paneer cubes at a low flame until they turn golden brown. Keep flipping occasionally.
6. Now, transfer the spinach to a in a mixer jar. Add garlic cloves, ginger and green chilies. Blend everything together to make a smooth puree.
7. Heat oil in a kadhai and add all the whole spices. Let them crackle and turn aromatic.
8. Add finely chopped ginger and onions. Cook until onions turn translucent.
9. Add tomato puree and cook well until the oil oozes out.
10. Now, add salt, turmeric powder, red chilli powder and mix everything together.
11. Add a little spinach stock if the gravy looks thick. Cover the lid and let it cook for 5-7 minutes at a ow flame.
12. Now, add 2 tablespoon of fresh cream and mix well.
13. Add, fried paneer cubes and mix gently. Restaurant Style Palak Paneer is ready to be served. Enjoy with Roti, paratha, naan or rice.