Restaurant Style Palak Paneer Recipe



Palak Panner( spinach with cottage cheese) combines spinach with paneer to make this delicious meal that goes well with rotis or naan.  Palak Paneer has always been standard fare in North Indian restaurant. My mom has been making this recipe for years and now I make it for everyone. Now Get the restaurant style’s recipe of Palak Paneer from my this blog and try at your home.

How to Cook Palak Paneer gravy:


  • Keeping spinach green after cooking -Blanching helps retain the green color in the spinach. To blanch, add spinach along with a pinch of salt to boiling water. Cook for a couple of minutes or till the stem softens. Immediately transfer it to a bowl of cold water to stop cooking. Blanching causes nutrient loss that is why I prefer to cook the spinach and use the water to puree.

  •  Shallow fry Paneer – you could shallow fry the paneer/cottage cheese to make the paneer crispy from outside and soft from the inside. It also gives it a nice golden color. You can also use paneer as-is to give you that soft melt-in-the-mouth texture.


  • Spinach puree – you could puree it till it is smooth or just pulse grind it so that you get some texture. Personally, I like the one with some texture but the pureed version is definitely the more popular one.

  • Creamy palak paneer – Add cream when the palak paneer is cooked to make it extra creamy. If you prefer a healthier version, add 1/4 cup unsalted cashews along with the tomatoes and puree it with the rest of the ingredients.







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