Restaurant-Style Palak Paneer

• Nutrition Information (Estimated per serving):

• Calories: 300-350 kcal | Protein: 15g | Carbohydrates: 12g | Fat: 22g

• The Story Behind Palak Paneer (History Content)

   Palak Paneer is a beloved North Indian dish that blends creamy spinach puree with soft cubes of paneer. Its roots lie in the Punjab region, where leafy greens (saag) and dairy are staples. The dish gained widespread popularity in the 20th century, becoming a global ambassador for Indian vegetarian cuisine.

  

  
  

• Ingredients (English):

  • For Spinach Puree: 1 large bunch (500g) Fresh Spinach (Palak), 2 Green Chilies

  • For Paneer: 250g Paneer (cubed), 1 tbsp Oil

  • For Gravy: 2 tbsp Oil or Ghee, 1 tsp Cumin Seeds, 1 large Onion (finely chopped), 1 tbsp Ginger-Garlic Paste, 2 medium Tomatoes (pureed), ½ tsp Turmeric Powder, 1 tsp Red Chili Powder, 1 tsp Coriander Powder, Salt to taste

  For Finishing: ½ tsp Garam Masala, ¼ cup Fresh Cream.

• Method (English):

  1. Blanch Spinach: Add spinach and green chilies to boiling water for 2 minutes. Immediately transfer to ice-cold water. Once cooled, blend into a smooth puree.

  2. Cook Paneer: Heat 1 tbsp oil in a pan and lightly fry the paneer cubes until golden. Set aside.

  3. Make Gravy: In the same pan, heat 2 tbsp oil. Add cumin seeds. Once they splutter, add the chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for a minute. Add tomato puree and cook until oil separates.

  4. Combine: Add turmeric, red chili powder, coriander powder, and salt. Mix well. Pour in the spinach puree and simmer for 5 minutes.

  5. Finish: Add the fried paneer cubes, garam masala, and fresh cream. Stir gently and cook for 2 more minutes. Serve hot.

     
     

Pro Tips & Fun Facts:

• To maintain the vibrant green color, blanch spinach for just 2 minutes and then "shock" it in ice-cold water before making the puree. This simple step locks in the chlorophyll and creates that stunning, restaurant-style look..

  
  

• Instant Pot Method:

• Use "Sauté" mode to make the masala. Add spinach puree and ½ cup water. Add the paneer. Pressure cook on "High" for 0-1 minute. Quick Release. Stir in cream.

• Air-Fryer Method:

• Toss paneer cubes with ½ tsp oil. Air fry at 380°F (190°C) for 6-8 minutes, until golden. Add to the finished gravy.

How To Make It Vegan

1. To make this vegan, substitute Paneer with 250g of extra-firm Tofu (pan-fried) and replace Ghee/Cream with any plant-based cream or a cashew paste.