Palak Paneer is a very delicious easy recipe of Dhaba Style Palak Paneer / Restaurant Style. A very famous and best Dhaba Palak Paneer, served at most Punjabi restaurants all over. This is a healthy Palak Paneer Recipe Restaurant Style or Indian Palak Paneer Ki Sabji, which is easy to cook. The Palak Paneer Ingredients used to make Restaurant Style Paneer Masala are very simple. Check how to make Palak Paneer at home in Dhaba Style.
A very popular and delicious dhaba style paneer palak recipe. This easy recipe of palak paneer restaurant style is also called Spinach and Cottage Cheese Indian Recipe or Paneer Palak Ki Sabji.
This dish is mostly prepared at parties, occasions and weddings. I also remember from my childhood having my favorite punjabi palak paneer at restaurants. But now during many weekends I prefer making this curry of spinach and cottage cheese recipe at home.
Paneer Palak Recipe Restaurant Style is a very authentic and traditional North Indian Punjabi Dish. Also a very popular dish available at most of the Indian Restaurants.
It is a very easy palak gravy with paneer to cook. Try to make this dhaba style recipe at home, using the delicious restaurant style palak paneer masala.
Also check our other delicious recipes of Rajasthani Gatte Ki Sabzi, Gujarati Tadka Masoor Dal and Goan Sannas (idlis), no bake chocolate rum balls recipe, chocolate gingerbread man cookies recipe, oven roasted asparagus with parmesan and chocolate-covered strawberries
Check the Homemade Paneer / Cottage Cheese Recipe
What is Palak Paneer?
Here the palak is called spinach in english and paneer is called the cottage cheese in english. So Palak Paneer is curry / gravy made with spinach with cottage cheese in Indian style.
What are Palak Paneer Ingredients?
Palak paneer ingredients to make this curry are cottage cheese (paneer) very well mixed with spinach (palak) that is blanched and pureed. And further cream and other spices are added for delicious taste of dhaba style palak paneer.
To avoid getting the bitter taste in this paneer palak try to avoid using the stems of the spinach.
A very popular and easy palak paneer recipe restaurant style. Its worth tasting and trying and cooking at home.
Also, try this easy and quick recipe of air fryer frozen broccoli, it’s delicious.
How To Blanch Spinach For Palak Paneer
- Rinse the spinach (palak) in running water.
- In a large pan, add water. Add a pinch of salt and bring to a boil.
- Add the spinach (palak) to boiling water. Keep it for 1 – 2 minutes, when the spinach leaves (palak) color starts changing slightly, drain the water.
- After blanching, immediateljy put the spinach (palak) in cold water (mostly with ice cubes). This helps in retaining the green color. Let it cool down naturally.
It is better to blanch the spinach, as it reduces the oxalic acid in it, which gives the bitter taste.
After blanching it not only removes bitterness, but raw smell of the spinach. It also helps in getting rid of the pesticides residue and harmful micro organisms if present in the vegetable.
How to Make Palak Paneer at Home in Dhaba Style
- Add the onion slices to a cup of water and simmer it for 10 – 15 minutes. Let it cool down. Then grind them to a smooth paste.
- Grind the blanched spinach (palak) and green chillies together in the mixer to a smooth paste (puree) and keep it aside.
- Heat the one tablespoon oil in the kadai / wok. Add cottage cheese (paneer) pieces and slightly shallow fry them. Fry till they become slightly brown. Then soak cottage cheese pieces in hot water for nearly 7 – 8 minutes and keep them aside for softening.
- Add remaining oil and butter to kadai / wok and heat it. Add cumin seeds and fry till they splutter. Now add the grinded or finely chopped onions and fry stirring occasionally, till the onions become translucent. Add the ginger garlic paste and stir fry for 30 seconds. Then add the turmeric powder, cumin powder, and coriander powder and stir fry for another 30 seconds.
- Now add the spinach / palak puree and salt. Nicely stir and cook for 2 minutes. Add 1/3 cup to 1/ 2 cup water according to your gravy consistency. Bring it to a boil, stirring occasionally. Add the cottage cheese (paneer) pieces and cook for 5 minutes.
- Now add the dried fenugreek leaves (kasuri methi), garam masala, lime juice and mix well and turn off the flame. Add the cream and mix well. Finally, Punjabi Palak Paneer in Dhaba style with simple palak paneer ingredients is ready.
Sides that goes well with Punjabi Palak Paneer Dhaba Style.
Palak Paneer Recipe Restaurant style is mostly served with rotis, parathas, naans, chappatis and makki ki roti in restaurants. It can also be served with boiled rice, pulav or jeera rice.
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Palak Paneer Dhaba Recipe, How to Prepare Palak Paneer in Restaurant Style
Ingredients
- 1 big bundle spinach leaves palak
- 200 grams cottage cheese paneer
- 2 - 3 green chillies adjust to taste
- 2 tablespoons oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds jeera
- 100 grams onions sliced 2 medium size
- 1 tablespoon ginger garlic paste
- 1/4 turmeric powder
- 1 teaspoon cumin seeds powder
- 1 teaspoon coriander seeds powder
- salt powder
- 1 teaspoon kasuri methi dry fenugreek leaves (optional)
- 1/4 garam masala
- 1/3 cup water
- 2 tablespoon milk cream malai
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Instructions
Blanch Spinach for Palak Paneer
- Nicely rinse the spinach (palak) in running water first.
- In a large pan add water, pinch of salt, and bring it to a boil. Add the palak (spinach) to the boiling water and keep it for 2 - 3 minutes or till the spinach leaves (palak) starts changing color slightly.
- Then drain the water. After blanching immediately put the palak in a pan with cold water in it. (preferrably with ice cubes in it). Allow it cool down naturally.
Make Palak Paneer in Restaurant / Dhaba Style
- Add the onion slices to a cup of water and simmer it for 10 - 15 minutes. Let it cool down. Then grind them to a smooth paste.
- In the grinder, add blanched spinach leaves and green chillies. Grind it a smooth paste / puree and keep it aside.
- Heat 1 tablespoon oil in the wok / kadai. Add the cottage cheese (paneer) pieces and shallow fry them. Fry them till they become slightly brown. Then soak the fried cottage cheese (paneer) pieces in hot water for 7 - 8 minutes for sofeting and then keep them aside.
- Add the remaining 1 tablespoon oil and butter to kadai / wok. Add the cumin seeds to it and fry for 20 - 30 seconds.
- Then add the chopped or grinded onions in the kadai / wok and fry stirring occasionally till they become translucent. Add the ginger garlic paste and stir fry for another 30 seconds.
- Add turmeric powder, cumin powder, coriander powder and stir fry them for nearly 30 seconds.
- Next add the spinach (palak) paste/ puree with salt. Nicely stir it and let it get cooked for nearly 2 minutes. According to your gravy consistency add 1/3 cup or 1/2 cup water and nicely stir it. Bring it to boil stirring occasionally.
- Then add the cottage cheese (paneer) pieces and cook for nearly 5 minutes.
- Finally add the dried fenugreek leaves (kasuri methi), garam masala, lime juice and mix them very well. And then turn off the flame and add the milk cream (malai) and mix very well. And Finally the Restaurant Style / Dhaba Style Palak Paneer Recipe is ready to be served with roti, naan and also with boiled rice, jeera rice or pulao.
Notes
- Adding fenugreek leaves (Kasuri Methi) is optional
- Frying the cottage cheese (paneer) pieces gives better taste. It can also be added without frying. Just add them in hot water for 4 - 5 minutes and keep them aside. Without frying helps in reducing calories.
- Extra Garam masala can be added to your taste. And also extra spinach can be added.
- During blanching don't overcook spinach leaves / palak, it may leave bitter taste.
- Onions also can be added without grinding. Just finely chop 3/4 cup onion.
first nice and simple recipe I got for palak paneer. Tasty one!
We loved this recipe for palak paneer.
Palak paneer in hyderabadi style very good
Amazing Palak Paneer recipe, I prepared this with paneer prepared at home.
Very easy and simple cottage cheese I prepared in Indian Style, Good One