Discover the secrets of Indian cuisine with our complete instructions on how to make palak paneer, where succulent paneer meets the vibrant embrace of soft spinach!
Imagine the alluring aroma of freshly ground spices blending with the earthy flavour of spinach and the soft, creamy bites of paneer cheese that melt in your mouth.
Palak paneer is more than just a meal, an experience that combines tradition and innovation on a single plate.
The detailed instructions in this introduction will walk you through each step of making this culinary masterpiece, ensuring that your time spent in the kitchen is rewarding and deeply satisfying on every level.
So, let’s explore the enchanted world of palak paneer if you’re willing to tantalize your taste buds, embrace your inner chef, and go on a journey of flavours, textures, and aromas.
How to Make Palak Paneer Dhaba Style?
Your loved ones will praise you for making palak paneer in dhaba style, and you’ll get more appreciation for the magic that can happen in your kitchen.
You can follow these steps below to make the best dhaba-style palak paneer and get the appreciation of your loved ones.
500g of washed and chopped fresh spinach leaves and 250g of cubed paneer (cottage cheese)
1 big onion, chopped finely
2 chopped medium tomatoes
3–4 finely chopped green chillies (adjust to taste)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 cup heavy cream or malai
3-4 tablespoons oil or ghee
Salt according to taste
Water as required
chopped fresh coriander leaves (for garnish)
1: Blanch The Spinach
- Bring a big saucepan of water to a boil.
- The spinach leaves should be added and blanched for around 2 minutes.
- The spinach leaves should be added and blanched for around 2 minutes.
- Spinach should be drained and placed immediately in a bowl of chilled water.
- Drain again and blend the spinach into a smooth puree. Set aside.
2: Paneer Preparation
- To prepare the paneer, 2 tablespoons of ghee should be heated over medium heat.
- Paneer cubes should be added and gently fried till golden brown.
- Take out and place aside.
3: Prepare The Masala
- If more ghee is required, add another tablespoon to the same pan.
- Stir in the cumin seeds and let them splutter.
- Add the chopped onions and cook them till golden brown.
4: Add Spices
- Ginger-garlic paste should be added and cooked for a minute to remove the raw smell.
- Add the chopped tomatoes and continue cooking them until the masala separates and the tomatoes are soft.
5: Spice it Up
- Add the garam masala, coriander, cumin, coriander, red chilli, and turmeric powders.
- The spices should be roasted for a few minutes.
6: Add Spinach Puree
- Pour the spinach puree in and combine it thoroughly with the spices.
- Allow the ingredients to meld together by cooking for 10 to 15 minutes with salt added to taste.
7: Finish The Dish
- Mash the kasuri methi between your palms, then stir it into the gravy.
- Add the green chili peppers and cubes of fried paneer. Mix gently to distribute the spinach gravy over the paneer evenly.
- Add the malai or heavy cream and whisk well. Give it five more minutes to cook.
8: Serve And Garnish
- Add chopped fresh coriander leaves as a garnish after turning off the heat.
- It’s time to serve the palak paneer in dhaba style.
- With Indian bread like naan, roti, or paratha or with steamed rice, serve the hot palak paneer.
Enjoy the rich and delicious Indian meal, dhaba-style palak paneer, that is both healthy and indulgent!
How to Make Palak Paneer At Home?
Follow the steps below to make a delicious palak paneer at home:
- 2 cups fresh spinach (palak),
- 200g of chopped paneer (Indian cottage cheese),
- 1 onion, 2 tomatoes, 3 green chillies,
- 1 inch of chopped ginger, 4 cloves of grated garlic,
- Half a teaspoon of cumin seeds
- Half a teaspoon of turmeric powder
- 1 teaspoon garam masala,
- Half a teaspoon chilli powder (adjust to taste)
- Half a teaspoon of cumin powder
- 12 teaspoons dried coriander
- Two tablespoons of ghee or oil
- Water, as needed;
- Salt to taste
- Blanch the spinach by bringing a pot of water to a boil, adding the spinach, and cooking for two to three minutes. To keep the spinach green shade, drain and then place in freezing water. Drain again, then blend the mixture.
- The paneer should be gently fried with hot oil or ghee until browned. Remove and reserve the paneer.
- Stir cumin seeds into the pan. Add chopped onions and cook them until they are golden brown once they have started to sputter.
- Cut the ginger, garlic, and green chillies and add and saute them. Add the garam masala, cumin, coriander, red chilli powder, turmeric, and other spices. Cook the spices for one minute.
- Tomatoes should be added at this point. Cook the tomatoes until they soften, and the masala separates from the oil.
- After giving the mixture a little time to cool, blend it until it forms a paste. If more water is required, you can add it.
- Combine masala and spinach. Mix thoroughly after adding the spinach puree. Add salt to the meal. You can add additional water to the mixture to thin it down if it is too thick.
- Carefully stir the cooked paneer cubes into the spinach mixture, and simmer for 5-7 minutes to let the flavours blend.
Your delicious homemade palak paneer is ready to be served with hot naan, roti or rice!
How to Make Palak Paneer Without Tomato?
If you want to eat palak paneer without tomatoes, we have an amazing recipe for palak paneer without tomatoes.
Here are the instructions to follow:
For The Spinach Puree:
- 2 bunches of fresh spinach, washed and cleaned
- 1 green chilli (adjust to your spice preference)
- 1-inch piece of ginger
- 3-4 cloves of garlic
- Water for blanching
For The Palak Paneer Gravy:
- 200g paneer, cubed
- 1 large onion, finely chopped
- 2-3 green chillies, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chilli powder (adjust to taste)
- Salt, to taste
- Oil or ghee for cooking
- Fresh cream or yogurt (optional) for garnishing
- Blanch and wash the greens. Boil the spinach in water and then soak it. Take out and grind with green chillies to a puree.
- Put cooking oil in a heated nonstick pan. Add onion and saute until brown. Now add grated ginger and garlic and cook well.
- Then, add the spices and the palak puree, and bring everything to a boil. If needed, add water and simmer.
- The paneer cubes should be fried in butter and added to the gravy.
- Cook for 5 to 7 minutes.
Here you go!
Your palak paneer without tomato is ready to satisfy your tastebuds.
Saag Paneer Vs Palak Paneer
Saag Paneer and Palak Paneer emerge as leading representations of the nation’s rich culinary history in the world of Indian paneer recipes.
Each dish delivers a unique and delectable experience and shows the excellent blending of spices, textures, and flavours that define Indian food. Whatever your preference for hearty greens or creamy spinach, these meals will fulfil your cravings.
While paneer is the main element in both recipes, Palak Paneer emphasizes spinach as its primary ingredient. A vibrant green sauce that envelops the paneer is made by cooking down the spinach and blending it with spices. Due to the spinach, this meal has a mild and somewhat earthy flavour profile, making it an excellent and traditional choice for vegetarians.
On the other hand, saag paneer, often called “paneer ka saag,” includes a wider variety of leafy greens besides only spinach, including mustard greens and fenugreek leaves.
These greens are chopped, cooked, and mixed with flavourful spices to create a tasty base.
When the paneer is added, it combines the flavours of the various greens and spices.
Due to the variety of greens used, saag paneer tends to have a richer, more nuanced flavour, making it a delicious alternative for people looking for a more complex taste.
It’s important to know that another famous paneer-related dish is “Mattar Paneer.”
In this recipe, paneer is cooked with peas in a tomato-based gravy, creating a delicious combo between the soft peas and the creamy paneer.
In conclusion, learning how to make palak paneer gives you access to a world of flavorful and nutritious foods.
By following the easy yet detailed instructions mentioned above, you can make a meal that tantalizes the taste buds while nourishing the body.
So, it’s time to roll up your sleeves, grab the ingredients, and go on a mission to test your culinary skills and satisfy your food cravings.
Is palak paneer good or bad for health?
Can palak and paneer be cooked together?
How to make paneer soft?
What is best to eat with palak paneer?
What is the healthiest way to eat palak?
Should we boil paneer before eating?
Can we mix palak and milk?
Is paneer junk food?
Is it OK to eat palak daily?
How long paneer takes to cook?
When should paneer be avoided?
What is the healthiest way to eat paneer?