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RECIPE
18 INGREDIENTS10 STEPS30MIN

Restaurant Style Palak Paneer

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Learn to make palak paneer recipe, restaurant-style! This creamy vegetarian spinach recipe is one of the popular palak recipes made with grilled paneer. This Indian spinach dish is vegetarian, gluten-free, and easy to make in just 30 minutes!
30MIN
Total Time

Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Spinach Puree

9 1/2 cups
4 cups
Water
2 cups
Ice
Cubes

Masala

1
Large  Onion , roughly chopped
1/4 cup
Cashew Nuts
1 cup
Water

Grilled Paneer

3/4 cup
Paneer
2 Tbsp
Oil

Paneer Palak

1/2 Tbsp
Oil
1
Cinnamon Stick
2 Tbsp
Crushed  Dried Fenugreek Leaves
5 cloves
1 tsp
Garam Masala
to taste

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Nutrition Per Serving

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CALORIES
344
FAT
25.0 g
PROTEIN
14.6 g
CARBS
15.4 g

Author's Notes

This palak recipe tastes best with flatbread or steamed rice. But for health-conscious people, you can serve this with a bowl of cooked quinoa or cauliflower rice on the side.

Yes, in fact, this recipe is almost vegan. Just replace paneer with extra-firm tofu. Grill it like the paneer and then follow the rest of the instructions. That's your vegan recipe for paneer palak!

Palak, or spinach, is another one of those superfood low-carb vegetables that when paired with paneer makes this delicious desi combo! To make this recipe keto, substitute cashews with pecans or macadamia nuts.

You can make this dish with no onion and garlic. Add fresh paneer in the end instead of grilling it in oil. That way, you will cut down on the oil needed.

If using frozen spinach, thaw it and blend it into a smooth puree. You can skip the blanching and ice bath steps. Adding sugar while blanching the spinach helps retain the green color and helps cut the bitterness. Shallow-fry tofu or paneer in ghee (if not vegan) for more flavor. You can even add paneer without frying. Soak paneer cubes in hot water for 1520 minutes and add them to the dish before serving. That way, the paneer will remain soft.

You can make the spinach gravy in advance and store it for 2-3 days in the fridge. Just add fresh or grilled paneer/tofu before serving. You can add roasted veggies instead of paneer or tofu or even use this spinach puree base as a pasta sauce! Instead of paneer slices, add paneer crumbles on top and enjoy it as a hearty spinach soup! It's also perfect for mixed households where some want vegan food and some want meat. Prepare the sauce and top it with your favorites like roasted veggies or meat! The options are endless.

Cooking Instructions

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Step 1
First, we need to blanch the spinach. Boil Water (4 cup), add Granulated Sugar (1 teaspoon), and then add Fresh Spinach (10 ounce) to it. Submerge it in boiling water and turn off the flame. Let it sit for 3 minutes. No need to cover it.
Step 2
Strain the water after 3 minutes and immediately give it an ice bath. Add Ice (2 cup) cubes to a bowl and add the blanched spinach to it. Let it sit for 5 minutes.
Step 3
Transfer it to a blender and blitz it to make a smooth creamy puree. Keep it aside for now.
Step 4
In a pan add Onion (1), Jalapeño Pepper (1), and Cashew Nuts (1/4 cup) along with Water (1 cup). Bring it to a boil, reduce the flame and cook for 6-7 minutes.
Step 5
Do not strain. Allow it to cool down completely before grinding it to a smooth paste, in a blender. Keep it aside for now.
Step 6
If using frozen paneer, thaw the Paneer (7 ounce) completely and then cut the paneer in any desired shape.
Step 7
Heat a grill pan and grill the paneer slices in little Oil (2 tablespoon) till it turns light golden on both sides. Set the grilled paneer aside for now.
Step 8
Add Dried Fenugreek Leaves (2 tablespoon) in a pan. Once it's hot enough, add Garlic (5 clove), Ginger Paste (1 tablespoon), Cinnamon Stick (1), Oil (1/2 tablespoon), and Bay Leaf (2). Fry for 2-3 minutes or till the garlic turns golden.
Step 9
Next, add the onion paste and fry it for 2 minutes. Now add the spinach puree, Garam Masala (1 teaspoon), and Salt (to taste). Add water if you need to adjust the consistency. Mix it all together and cook till it comes to a boil. Take it off the flame.
Step 10
Add the grilled paneer just before serving. This palak recipe tastes best with any flatbread or steamed rice.

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Nutrition Per Serving
Calories
344
% Daily Value*
Fat
25.0 g
32%
Saturated Fat
9.4 g
47%
Trans Fat
0.0 g
--
Cholesterol
44.2 mg
15%
Carbohydrates
15.4 g
6%
Fiber
3.2 g
11%
Sugars
5.1 g
--
Protein
14.6 g
29%
Sodium
80.8 mg
4%
Vitamin D
--
--
Calcium
494.1 mg
38%
Iron
3.4 mg
19%
Potassium
153.2 mg
3%
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