Restaurant-style Palak Paneer recipe — rich, creamy, vibrant green, and full of flavor

🌟 Restaurant-Style Palak Paneer (Spinach & Cottage Cheese Curry)

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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🛒 Ingredients:

For Spinach Puree:

• Fresh spinach (palak) – 300 grams (about 10 oz or 3 big bunches)

• Green chili – 1 (optional, for slight heat)

• Water – for blanching

• Ice water – for shocking spinach (to keep it green)

For the Gravy:

• Paneer (Indian cottage cheese) – 200-250 grams, cut into cubes

• Oil or ghee – 2 tablespoons

• Cumin seeds – 1 teaspoon

• Bay leaf – 1

• Onion – 1 large, finely chopped

• Tomato – 1 large, pureed

• Ginger-garlic paste – 1 tablespoon

• Cashews – 8 to 10 (soaked in warm water for 10 minutes)

• Fresh cream – 2 tablespoons

• Water – as needed for gravy consistency

Spices:

• Turmeric powder – ¼ teaspoon

• Red chili powder – ½ teaspoon (or Kashmiri chili powder for color)

• Garam masala – ½ teaspoon

• Salt – to taste

For Garnish:

• A few drops of cream

• Fresh lemon wedges

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🍳 Instructions:

1. Blanch the Spinach:

• Boil water in a large pot. Add spinach leaves and a green chili.

• Blanch for just 30–40 seconds until the leaves wilt.

• Immediately transfer to a bowl of ice water (this keeps the spinach bright green).

• Drain and blend into a smooth puree. Set aside.

2. Prepare the Gravy:

• Heat oil or ghee in a pan.

• Add cumin seeds and bay leaf, let them crackle.

• Add finely chopped onions and sauté until golden brown.

• Add ginger-garlic paste and cook for 1-2 minutes till raw smell disappears.

• Add pureed tomato and cook until oil separates (5–7 minutes).

• Blend soaked cashews into a smooth paste and add it in.
  (This gives that rich, restaurant-style creamy texture.)

3. Add Spices:

• Add turmeric, red chili powder, and salt.

• Mix well and cook for 2 minutes.

4. Combine Spinach and Paneer:

• Add the spinach puree into the masala. Stir well.

• Add a little water to adjust the gravy consistency.

• Let it simmer for 3–4 minutes on low heat.

5. Add Paneer:

• Gently add paneer cubes. Cook for another 2–3 minutes.

• Stir in fresh cream and garam masala at the end. Mix gently.

6. Garnish and Serve:

• Drizzle a few drops of cream on top.

• Serve hot with naan, roti, paratha, or jeera rice.

• Squeeze a little lemon on top before eating for extra freshness!

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🎯 Chef’s Tips for Perfect Restaurant-Style Palak Paneer:

• Don’t overcook spinach puree — it can turn dark green/olive-colored.

• Use fresh homemade paneer if possible for softer texture.

• Cashew paste makes the gravy naturally creamy without adding too much cream.

• Use Kashmiri chili powder if you want bright color but mild spice.

• You can lightly fry the paneer cubes before adding (optional).