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Palak Paneer | Restaurant Style Palak Paneer
Ramya
Creamy rich and delicious Palak Paneer recipe!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Curries & Gravies
Cuisine
North Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
cups
Palak/Spinach
tightly packed
▢
1
Large Onion
▢
10-12
Garlic Pods
▢
2-3
Green Chillies
▢
200
gms Paneer/Cottage Cheese
▢
¼
cup
Fresh Coriander Leaves
▢
1
cup
Fresh Curd/Plain Yogurt
▢
1
teaspoon
Gram Flour/Besan.
▢
1
teaspoon
Coriander Powder
▢
¼
teaspoon
Black Salt
▢
¼
teaspoon
Turmeric Powder
▢
2
tablespoon
Oil
▢
1
teaspoon
Jeera/Cumin
▢
Salt as needed
▢
Water as needed
COOK MODE
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Instructions
Blanch Palak/Spinach by putting it in hot water and quickly transferring it to cold water. This helps cook but also retains the green color.
Once cooled down, grind it along with fresh coriander leaves into a smooth puree. Set this aside.
In a pan, heat oil and add jeera. As they splutter, add finely chopped garlic and green chillies. Cook for a couple of mins.
Next add finely diced onions and fry until translucent.
Whisk plain yogurt/curd with gram flour/besan until smooth. Add it to the pan, cook on low flame making sure not to curdle it.
Add turmeric powder, black salt, coriander powder and salt as needed. Cook for 3-4 mins on low flame.
As the oil oozes out, add prepared spinach puree and mix well.
In the next couple of minutes, check the consistency of the gravy and add some water if needed.
Add cubed Paneer/Cottage Cheese. Mix well and remove from heat in a minute.
Serve hot with any Indian bread, cut onions and lemon wedge.
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