Palak Paneer Restaurant Quality Spinach & Cheese Curry Recipe

Dreaming of that rich, flavorful Palak Paneer you devour at your favorite Indian restaurant? Well, fret no more! This recipe unlocks the secrets to creating an authentic and incredibly delicious Palak Paneer in your own kitchen. Fresh spinach is transformed into a smooth, vibrant gravy, delicately spiced and infused with the goodness of tomatoes and aromatics. Pan-fried paneer cubes, soft and melt-in-your-mouth, add a delightful textural contrast. Garnished with a touch of cream and fresh herbs, this Palak Paneer is sure to become a new favorite.
So ditch the takeout menu and embark on a culinary adventure. Follow this step-by-step guide and prepare to be amazed by the restaurant-quality Palak Paneer you can create at home!

Ingredients

• 1 pound fresh spinach
• 1 tablespoon vegetable oil
• 1 teaspoon butter (optional)
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 dried red chili pepper
• 1 medium onion, finely chopped
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to spice preference)
• 1/2 teaspoon garam masala
• 1/4 teaspoon kasuri methi (dried fenugreek leaves)
• 1 cup water (or vegetable broth)
• 1 teaspoon salt (or to taste)
• 1 (14-ounce) block paneer, cubed
• 2 tablespoons heavy cream (optional)
• Chopped fresh cilantro, for garnish

Directions

1. Prepare the Spinach: Wash the spinach thoroughly and remove any coarse stems. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to a bowl of ice-cold water to stop the cooking process. Drain well and squeeze out any excess water.
2. Saute the Aromatics: Heat oil and butter (if using) in a large pan or pot over medium heat. Add the bay leaf, cumin seeds, and dried red chili pepper. Let them sizzle for a few seconds until fragrant.
3. Build the Gravy: Add the chopped onions and cook until softened and translucent, about 5 minutes. Stir in the ginger, garlic, and chopped tomato. Cook for another 2-3 minutes, until the tomatoes become mushy and fragrant.
4. Spice it Up: Add the ground coriander, turmeric powder, red chili powder, and garam masala. Sauté for a minute, stirring constantly, to release the aromas of the spices.
5. Spinach Time: Transfer the blanched spinach and 1/4 cup of water to a blender. Blend into a smooth, vibrant green puree. Pour the spinach puree back into the pan with the cooked spices.
6. Simmer and Season: Add the remaining water (or vegetable broth) and salt to taste. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
7. Paneer Power: While the gravy simmers, pan-fry the paneer cubes in a separate pan with a little oil until golden brown on all sides.
8. Creamy Finish (Optional): If desired, stir in the heavy cream for a richer texture. Gently fold in the pan-fried paneer cubes.
9. Garnish and Serve: Turn off the heat and sprinkle with kasuri methi (dried fenugreek leaves) for an extra flavor boost. Garnish with chopped fresh cilantro and serve hot with naan, roti, or rice.