palak paneer restaurant style recipe, how to make palak paneer

palak paneer restaurant style recipe with step by step pics – on some days, we are in a mood to have restaurant style food at home. so when i prepare these recipes, then at times, i also take pics to share the recipes on the blog.
i have already posted a homely version of palak paneer which is different from this recipe. the difference is in the proportion of some ingredients added and the dhungar or charcoal smoking method which really perks the flavor in this one.
there is no tangy or sour element in this palak paneer. if you want a bit of tang, you can add 1 small to medium tomato after sauteing the ginger-garlic paste. alternatively, you can also add a few drops of lemon juice or amchur powder.
this palak paneer recipe was shared by my dad who had got it from one of his punjabi friend, who owned a popular dhaba in the mumbai suburbs. on occasions, dad would get us palak paneer or punjabi paneer masala and dal makhani from uncle’s dhaba and we would always relish it as kids. this dhaba is closed now, but the memories remain.

serve palak paneer with tandoori rotis, naan, chapatis or jeera rice or biryani rice. even goes well with steamed rice.

palak paneer restaurant style recipe below:

palak paneer restaurant style recipe

RECIPE TYPE: main

CUISINE: punjabi, north indian

PREP TIME:  25 mins

COOK TIME:  20 mins

TOTAL TIME:  45 mins

SERVES: 3-4

palak paneer restaurant style recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for spinach puree:

• 250 grams or 8 to 9 oz spinach/palak
• 3 cups hot boiling water for blanching spinach
• 2 cups water for ice bath

for pan frying paneer:

• 250 grams or 8 to 9 oz paneer/cottage cheese
• 3 tbsp oil

for the gravy/sauce:

• ½ tsp cumin seeds/jeera
• 2 small tej patta or 1 medium to large tej patta/indian bay leaf
• 1 medium onion, 60 to 70 grams or ⅓ cup tightly packed finely chopped onion
• 1 tsp ginger paste or ½ inch ginger, crushed to a paste in mortar-pestle + 1 tsp garlic paste or 6 to 7 small to medium garlic, crushed to a paste in mortar-pestle
• OR 2 tsp ginger-garlic paste
• 1 or 2 green chilies, chopped or 1 to 1.5 tsp finely chopped green chilies (add ½ tsp red chili powder instead of green chilies)
• a pinch of turmeric powder/haldi
• ½ tsp black pepper, crushed in a mortar-pestle (optional)
• 1 tsp kasuri methi/dry fenugreek leaves, for more hints of bitterness you can add overall 2 tsp kasuri methi
• ½ tsp garam masala powder
• ¼ cup low fat cream or 3 tbsp whipping cream
• a pinch of sugar
• salt as required

INSTRUCTIONS

blanching and preparing the spinach puree:

1. rinse the spinach leaves well in water and then keep them in a colander, so that the excess water drains off. if the stems are tender, then keep them. but if they are hard or fibrous, then discard them.
2. boil water in a pan. add the spinach leaves in the water.
3. stir and blanch the spinach leaves in water for 3 minutes.
4. when the spinach leaves are blanching, in another bowl, take some water and add 8 to 10 ice cubes in it.
5. after 3 minutes, remove the spinach leaves and add them to the cold water.
6. stir gently so that all the leaves are immersed in the cold water. after 1 minute, remove them.
7. place the leaves in a grinder or blender jar.
8. grind or blend to a smooth puree. no need to add any water while grinding or blending.

pan frying paneer cubes:

1. this step is optional. but lightly golden pan fried paneer cubes taste good in palak paneer. heat oil in a well seasoned or non stick pan. place the paneer cubes.
2. turn over when one side is light golden and fry the other side.
3. fry till the paneer cubes are light golden evenly. don't fry too much as then the paneer cubes become dense.
4. remove and then drain them on kitchen paper towels.
5. to soften the paneer more, keep them immediately in water for 3 to 4 minutes. this is an optional step and you can skip it.

preparing the gravy/sauce:

1. now in the same oil, in which we pan fried paneer, add cumin seeds and tej patta. saute till the cumin seeds crackle.
2. then add finely chopped onions. stir well.
3. saute the onions till they turn light golden.
4. then add ginger paste, garlic paste and finely chopped green chilies. you can also use green chili paste instead of chopped green chilies. alternatively instead of green chilies, red chili powder can also be added.
5. stir and saute till the raw aroma of ginger-garlic goes away.
6. now add the spice powders - a pinch of turmeric powder, ½ tsp black pepper, crushed in a mortar-pestle (optional) and 1 tsp kasuri methi/dry fenugreek leaves. crush the kasuri methi and add.
7. stir well. then add the spinach puree.
8. season with salt. then add a pinch of sugar. stir well and on a medium flame, simmer the gravy for 5 to 6 minutes or till it thickens slightly and the spinach is cooked well.
9. add ¼ cup low fat cream or 3 tbsp whipping cream along with ½ tsp garam masala powder. stir very well.
10. the cream should be mixed very well with the palak gravy. then switch off the flame.
11. add the fried paneer cubes. mix them well with the rest of the gravy. cover the pan.

dhungar or smoking method:

1. burn a small piece of natural charcoal on a stove top with the help of tongs.
2. place a small flame proof rack on the stove top and on top of the rack, place the charcoal. burn the charcoal till its red hot.
3. now place a small bowl or some layers of onions in the palak paneer gravy. place the charcoal on top. add ½ tsp oil on the charcoal. you can also keep 1 clove or ½ tsp cumin seeds on the charcoal and then pour the oil. as soon as you pour oil, smoke will emit from the charcoal.
4. immediately cover the pan with a lid. keep the pan closed with the lid for a minute, so that the charcoal flavor gets infused with the palak paneer gravy. for a slight tang you can add ¼ tsp dry mango powder or a few drops of lemon or lime juice and stir before serving.
5. serve palak paneer hot with tandoori rotis, naan, chapatis, paratha or jeera rice or biryani rice.

step by step palak paneer restaurant style recipe:

1. rinse 250 grams (8 to 9 oz) palak/spinach leaves well and then keep them in a colander, so that the excess water drains off. if the stems are tender, then keep them. but if they are hard or fibrous, then discard them.

2. boil 3 cups water in a pan. you can also boil water in an electric heater and then take it in a pan or bowl.

3. add the palak leaves in the water.

4. stir. blanch the palak leaves in water for 3 minutes.

5. when the palak leaves are blanching, in another bowl, take 2 cups some water and add 8 to 10 ice cubes.

6. after 3 minutes, remove the blanched palak leaves from the hot water and add them to the cold water. stir gently so that all the leaves are immersed in the cold water. after 1 minute, remove them.

7. place the spinach leaves in a grinder or blender jar.

8. grind or blend to a smooth puree. no need to add any water while grinding or blending.

9. this step is optional but recommended as lightly golden pan fried paneer cubes taste good in palak paneer. heat 3 tbsp oil in a well seasoned pan or non stick pan. place the paneer cubes.

10. turn over when one side is light golden and fry the other side.

11. fry till the paneer cubes are light golden evenly. avoid frying too much or for a longer time, as then the paneer cubes become dense.

12. remove and then drain the fried paneer cubes on kitchen paper towels.

13. to soften the paneer more, keep them immediately in water. this is an optional step and you can skip it. allow the paneer to be in the water for 3 to 4 minutes. then lightly squeeze them and keep aside.

14. now in the same oil, in which we had pan fried paneer, add the following spices – ½ tsp cumin seeds and 2 small tej patta or 1 medium to large tej patta. saute till the cumin splutters.

15. then add ⅓ cup finely chopped onions.

16. stir well.

17. saute the onions till they turn light golden.

18. then add 1 tsp ginger paste, 1 tsp garlic paste and 1 to 1.5 tsp finely chopped green chilies. you can also use ½ to 1 tsp green chili paste instead of chopped green chilies. ½ tsp red chili powder can also be added instead of green chilies.

19. stir and saute till the raw aroma of ginger-garlic goes away.

20. now add the spice powders – a pinch of turmeric powder, ½ tsp black pepper, crushed in a mortar-pestle (optional) and 1 tsp kasuri methi/dry fenugreek leaves. crush the kasuri methi and then add.

21. stir well.

22. then add the palak puree.

23. season with salt.

24. then add a pinch of sugar.

25. stir well.

26. on a low to medium flame, for about 6 to 7 minutes, simmer the palak paneer gravy till it slightly thickens.

27. add ¼ cup low fat cream or 3 tbsp whipping cream along with ½ tsp garam masala.

28. stir very well.

29. the cream should be mixed very well with the palak gravy. then switch off the flame.

30. add the paneer cubes.

31. mix them well with the rest of the gravy. cover the pan.

dhungar method:
32. optional step, but i highly recommend it. burn a small piece of natural charcoal on a stove top with the help of tongs. place a small flame proof rack on the stove top and on top of the rack, place the charcoal. burn the charcoal till its red hot.

33. now place a small bowl or some layers of an onion in the palak paneer gravy. place the charcoal on top. add ½ tsp oil on the charcoal. you can also keep 1 clove or ½ tsp cumin seeds on the charcoal and then pour the oil. as soon as you pour oil, smoke will emit from the charcoal.

34. as soon as the smoke begins to emit, immediately cover the pan tightly with a lid. keep the pan covered for a minute, so that the charcoal’s smoky aroma & flavor gets infused with the palak paneer gravy. for a slight tang you can add ¼ tsp dry mango powder or a few drops of lemon or lime juice and stir before serving.

35. serve palak paneer with tandoori rotis, naan or jeera rice or biryani rice. even goes well with steamed rice. you can top the palak paneer with some butter or cream or grated paneer while serving. also you can drizzle a few drops of lime or lemon juice on top along with ginger julienne, before serving.