Dhaba style palak paneer is a rich and comforting North Indian curry made with spinach and soft paneer cooked in aromatic spices. This homemade version uses both spinach puree and chopped spinach to create a creamy texture with added freshness. Lightly roasted paneer cubes are simmered in a flavorful onion and tomato masala, making this dish perfect for serving with naan, roti, or steamed basmati rice.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 280 grams Paneer
- 200 grams Spinach puree
- 100 grams Chopped spinach
- 2 medium Onions
- 2 Tomatoes
- 50 grams Ginger garlic paste
- 3 Green chilies
- 2 tablespoons Mustard oil
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 1 Black cardamom
- 2 Green cardamom
- 2 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Asafoetida
- 1 teaspoon Dried fenugreek leaves
- to taste Salt
- 2 tablespoons Fresh coriander
For Dressing
Nutritional Information
-
Calories
360 kcal -
Fat
24 g -
Carbohydrates
14 g -
Protein
18 g -
Fiber
4 g -
Sugar
5 g -
Sodium
620 mg
Procedure
-
8 minutesMark As Complete
Roast the Paneer
Heat mustard oil in a pan over medium heat and allow it to warm through. Add the paneer cubes and roast them gently, turning occasionally, until they develop a light golden color on the surface. Keep the heat controlled so the paneer does not become hard. Once done, remove the paneer from the pan and set it aside.
-
10 minutesMark As Complete
Prepare the Masala Base
Add a little more oil to the same pan and temper it with cumin seeds, bay leaves, black cardamom, and green cardamom. Once aromatic, add the sliced onions along with a pinch of salt to help them soften faster. Cook the onions until they turn golden, then stir in the ginger garlic paste and chopped green chilies, cooking until the raw aroma disappears.
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8 minutesMark As Complete
Cook Tomatoes and Spices
Add the chopped tomatoes to the pan and cook them until they soften completely and release oil from the sides. Stir in turmeric powder, coriander powder, garam masala, asafoetida, and adjust salt as needed. Cook the mixture well, stirring frequently, until the spices are well blended and the masala becomes rich and glossy.
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10 minutesMark As Complete
Finish the Palak Paneer
Pour in the spinach puree and allow it to simmer for a few minutes so the flavors combine. Crush the dried fenugreek leaves between your palms and add them to the curry, then gently fold in the roasted paneer and chopped spinach. Cook until the paneer is well coated and the curry reaches a creamy consistency, then garnish with fresh coriander before serving.
