The best palak paneer recipe | recipe of restaurant style palak paneer is with detailed video and photo recipe. It is known as पालक पनीर in hindi language and பாலக் பனீர் in tamil language.

The best palak paneer recipe | recipe of restaurant style palak paneer is a simple, easy, tasty and delicious side dish / gravy / curry prepared with palak (spinach), paneer (tofu) and spices. It is prepared in indian style and serves as a mouth-watering side dish for roti, chapati, rice, etc,.

In this restaurant style palak paneer recipe, first the palak (spinach) is blanched in boiling water for very few minutes and then it is immersed in cold water. The process of blanching is done to retain color and texture of the palak (spinach). Later the palak is cooked along with the spices. Enjoy this homemade palak paneer at home.

The best palak paneer recipe | recipe of restaurant style palak paneer with step by step video (youtube) is below.

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     The best palak paneer recipe | recipe of restaurant style palak paneer

Cooking time: less than 25 minutes

Serves: 4 to 5

Ingredients

1 tbsp = 15 ml

1 tsp = 5 ml

CLICK TO WATCH PALAK PANEER VIDEO

For blanching palak

• Palak (spinach) / पालक / பாலக் – 1 kg  (chopped)
• water / पानी / தண்ணீர் – sufficient quantity

For roasting and grinding

• Cooking oil/vegetable oil / खाना पकाने का तेल / சமையல் எண்ணெய்– 2 tbsp 
• Cashew nuts / काजू / முந்திரி பருப்பு – 12
• Onion / प्याज / வெங்காயம் –  2 big size  (largely chopped) 
• Green chilli / हरी मिर्च / பச்சை மிளகாய்–  4 (chopped)
• Ginger / अदरक / இஞ்சி –  1 ¾ inch (finely chopped)
• Garlic cloves / लहसुन लौंग / பூண்டு பற்கள் – 20
• Tomato /  टमाटर / தக்காளி (small size) – 2 (chopped)
• Black salt / काला नमक / இந்துப்பு – 1/2 tsp
• Water / पानी / தண்ணீர் – 200 ml

For palak paneer

• Cooking oil/vegetable oil / खाना पकाने का तेल / சமையல் எண்ணெய் – 3 tbsp
• Onion / प्याज / வெங்காயம் – 2 medium sizes (finely chopped)
• Paneer / cottage cheese/ tofu / पनीर / பன்னீர் –  180 grams ( Equal cut square pieces) + 20 grams grated (for garnishing)
• Dried fenugreek/ kasuri methi leaves / कसूरी मेथी / உலர்ந்த வெந்தயம் இலைகள் (optional) – 1 tsp
• Cumin powder / जीरा पाउडर / சீரகம் தூள் – ½ tsp
• Turmeric powder / हल्दी पाउडर / மஞ்சள் தூள்  – ¼ tsp
• Garam masala powder / गरम मसाला पाउडर / கரம் மசாலா பொடி – ½ tsp
• Coriander powder / धनिया पाउडर / கொத்தமல்லி தூள் – 1 tsp
• Red chilli powder / लाल मिर्च पाउडर / சிவப்பு மிளகாய் தூள் – ½ tsp
• Lemon / नींबू / எலுமிச்சை (small size) – ½

Method

For blanching palak (spinach)

1. Boil water (sufficient quantity) until tiny bubbles are formed.
2. Add the palak (spinach) to it and immerse (blanch) in the boiling water for 2 minutes. Turn off the flame.
3. Drain the water from the palak and add the palak to the cold water (take enough quantity of water and add ice cubes to it to make it cold).
4. Soak the palak (spinach) in cold water for 3-5 minutes.

For roasting and grinding

1. Roast the cashew nuts, green chillies, garlic cloves, ginger and onions (2- big size)(largely chopped) with the cooking oil (2 tbsp) for 3 minutes (until onions become pink and transparent) in a kadai at medium flame.
2. Add tomatoes to it and mix it well.
3. Close the mixture (cook covered) for 3 minutes at medium flame (until the tomatoes become soft). Turn off the flame. Cooked mixture is ready.
4. Grind the palak with cooked mixture, black salt and water (200 ml) to a thick puree. Palak puree is ready.

For preparing palak paneer

1. Cut the paneer/tofu/cottage cheese into square pieces.
2. Roast the paneer with the cooking oil (3 tbsp) for 4 minutes at medium flame (until it turns slightly golden brown). Collect the roasted paneer/tofu pieces from the oil and keep the roasted paneer separately.
3. Roast the onions, dried fenugreek leaves (optional), turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala powder and salt (required) in the same cooking oil at medium flame. Saute until onions become pink and transparent.
4. Add the prepared palak puree and roasted paneer/tofu/cottage cheese pieces to it. Mix it gently. Cook the mixture for 2-3 minutes at medium flame. Turn off the flame.
5. Squeeze lemon over it. Mix it well.
6. Grate paneer/tofu (20 grams) over it.

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