Restaurant Jaisa Palak Paneer

Want to learn how to make restaurant jasisa palak paneer !!! There is something about palak paneer. Palak paneer has a ubiquitious presence on every Indian restaurant menu. Punjabi’s love their palak paneer. Every house hold makes palak paneer atleast once a fortnight. Home made palak paneer is rustic. But everyone likes to eat silky smooth palak paneer like restaurant. So here is the recipe for restaurant jaisa palak paneer.

Palak Paneer

Serves : 3- 4
Total Time: 1hr


  • 500 gms Fresh Palak
  • 250 gms Paneer
  • 1 large Onion finely chopped
  • 1 tblsp Ginger-Garlic finely chopped
  • 2 – 3 Green Chillies chopped
  • 2 medium Tomatoes chopped
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Red Chilly Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1/4 cup Cashewnut
  • 6 tblsp Ghee / Butter
  • 100 gms fresh Cream / Malai (No Compromise on this)
  • Salt To Taste

How to make restaurant jaisa palak paneer:

  • Soak the cashenuts in lukewarm water for 30 mins.
  • Clean and wash the spinach leaves.
  • Take a vessel boil spinach in it with minimum water for 5 – 6 mins with lid OPEN. Immediately transfer it to cold water to stop the further cooking of the spinach (palak). After 2 – 3 mins take it out put it in a blender and when completely cooled make a fine puree of it.
  • Cut the paneer in to cubes and deep fry them till golden. Drain them out in a water bowl. This will make the paneer soft. Keep it aside.
  • In a kadai, heat 1 tblsp of ghee and add the cumin seeds. when they begin to crackle add chopped onion, chopped green chilly and garlic- ginger chopped. Fry till the onion become translucent Then add the chopped tomatoes and cook till the tomatoes become soft and then add cashewnuts. Stir fry for 5 mins.
  • Then switch off the flame and let the masala cool down.
  • When the masala cools down grind this masala to a fine paste.
  • Now heat the remaining ghee / butter and tip in the grinded masala, salt and dry masalas – red chilly powder, coriander powder and garam masala. Mix well. Cook the masala for 4 – 5 mins or till the masala begins to leave oil and looks completely bhunoed.
  • At this point add the pureed palak and paneer cubes. Mix with a gentle hand so that paneer cubes do not break and cook for 5 – 6 mins or till the ghee separates.
  • Add the cream reserving 1 tbsp for garnishing later.
  • Mix it well. Add 1/2 cup of water and let it simmer now on a low flame for 10 – 15 mins. Cover the pan while simmering.
  • After 10 – 15 mins the ghee will be separate on the sides. Check the seasoning. Close the flame.
  • Garnish with 1 tbsp cream and serve hot with naan, chapati or parantha of your choice.
  • Your palak paneer like restaurant is ready.