Print

Restaurant-style Palak Paneer

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and flavorful Indian curry made with spinach, paneer, and aromatic spices. This restaurant-style palak paneer is rich yet balanced, perfect with naan or rice.

Ingredients

20 ounces (567 g) frozen chopped spinach, thawed and drained

12 ounces (340 g) paneer, cubed

1/4 cup (60 ml) safflower oil, divided

1 medium white onion, diced small

8 garlic cloves, chopped

1-inch piece fresh ginger, peeled and grated

1 1/2 teaspoons fine sea salt, divided

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon garam masala

1/4 teaspoon ground cayenne pepper

1 1/2 cups (355 ml) half and half

1/2 cup (113 g) plain yogurt

1/4 teaspoon ground fenugreek

Instructions

  1. Thaw spinach and squeeze out excess water.
  2. Cut paneer into cubes. Heat 2 tablespoons oil in a skillet and lightly fry paneer until golden. Remove and set aside.
  3. In the same skillet, heat remaining oil and sauté onion until soft and golden.
  4. Add garlic and ginger; cook until fragrant.
  5. Stir in coriander, cumin, garam masala, cayenne, and 1 teaspoon salt. Toast spices briefly.
  6. Add spinach and cook for 5 minutes, stirring often.
  7. Pour in half and half and yogurt. Simmer gently until creamy and combined.
  8. Return paneer to skillet, add fenugreek and remaining salt, and simmer 5 minutes before serving.

Notes

Blend spinach mixture before adding paneer for a smoother curry.

Substitute fresh spinach (2 lbs) if preferred—blanch and chop before use.

For a lighter version, replace half and half with whole milk.

Adjust spice by adding more cayenne or fresh chilies.

Best enjoyed fresh but can be refrigerated up to 3 days.

Nutrition

Find it online: https://justsosavory.com/restaurant-style-palak-paneer/