Restaurant-Style Palak Paneer
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A classic North Indian vegetarian dish featuring paneer (cottage cheese) cubes cooked in a smooth, vibrant green spinach gravy. Chef Ranveer Brar shares professional tips to retain the spinach's bright color and infuse rich restaurant-style flavors.
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🍳 Cooking Flow
Sauté whole spices, ginger-garlic-chilli paste, and finely chopped onions until light brown. → Stir in ground spices, chopped tomatoes, chopped raw spinach, and fresh cream. → Pour in the blanched spinach puree, then flavor with nutmeg and kewra water. → Add the fresh paneer cubes and simmer gently for a minute. → Top with a hot ghee-spiced tempering, fresh cream, and a coriander sprig.
Cooking Steps
Brief Cooking Order
Sauté whole spices, ginger-garlic-chilli paste, and finely chopped onions until light brown. → Stir in ground spices, chopped tomatoes, chopped raw spinach, and fresh cream. → Pour in the blanched spinach puree, then flavor with nutmeg and kewra water. → Add the fresh paneer cubes and simmer gently for a minute. → Top with a hot ghee-spiced tempering, fresh cream, and a coriander sprig.
Introduction
A classic North Indian vegetarian dish featuring paneer (cottage cheese) cubes cooked in a smooth, vibrant green spinach gravy. Chef Ranveer Brar shares professional tips to retain the spinach's bright color and infuse rich restaurant-style flavors.
Step 1
Chop the onions as finely as possible or grate them.
Step 2
Coarsely crush the garlic, ginger, and green chillies together using a mortar and pestle.
Step 3
Heat ghee and a splash of oil in a pan, then add bay leaves, black peppercorns, cloves, cumin seeds, and the ground ginger-garlic-chilli paste. Sauté well.
Step 4
Add the finely chopped onions and sauté until they turn light brown.
Step 5
Add a pinch of asafoetida (hing) to the mixture.
Ingredients List
Important Notes
Blanch the spinach leaves in boiling water for 2-3 minutes, then immediately shock them in ice-cold water to preserve the vibrant green color.
Adding a small amount of finely chopped raw spinach to the gravy base creates a beautiful textural contrast and authentic restaurant-style finish.
Be careful not to overcook the spinach puree, as prolonged cooking will cause it to lose its bright green hue and turn brown.
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