Palak Paneer Dish (Dhaba Style)

Palak Paneer Curry
Palak paneer is one of the most popular dishes of north India especially in the punjabi households.No weekend menu or a party meal or any festive menu is completed without palak paneer curry there. This dish has gained huge popularity across the Indian subcontinent. This dish has always been on the top of all the restaurants and  dhaba menus
This classic dish is a combination of pureed palak/ spinach and paneer /cottage cheese. Palak is blanched first and blended into a creamy purée and then given a tadka of few aromatics and spices. I use little chickpea flour also which soaks extra moisture from the pureed palak. Paneer is added and finally served with a drizzle of fresh cream. The luscious palak paneer is ready to serve with lachha parantha.

Cook time – 20 min
course – Main
Serves – 4
Author – Bharti Dhawan

Spinach – 1 kg(roughly chopped)
Finely chopped onions – 2 medium sized
Finely chopped tomatoes – 2 medium sized
Cubed paneer/cottage cheese – 200 gms
Finely chopped ginger garlic and green chillies – 2 tsp each
Salt, red chilly powder, coriander powder, garam masala powder – 2 tsp each or tastewise
Cumin seeds/jeera – 1 tsp
Besan/chickpea flour – 1 tbsp
Whole red chillies – 2 nos.
Oil – 1 tbsp
Butter – 1 tbsp
Fresh cream – 1 tbsp(for garnishing)

Grated paneer – 1 tbsp(for garnishing)


1-  First of all, wash the palak/spinach thoroughly and keep on the flame to blanch for 2 minutes with a sufficient amount of water.

2-  Let it cool and blend it to make a fine puree and keep aside.

3-  Heat oil and butter in a kadhai and add cumin seeds/jeera and let it crackle.Time to add ginger, garlic, green chillies and cook for a while. Add chopped onions and stir.

4-  Add besan/chickpea flour and roast until golden brown

5-  Add salt and all the powdered spices followed by the tomato puree

6-  Cook everything well until masala leaves oil.

7-  This is the time to add palak puree to the masala

8-  Next, add paneer/cottage cheese cubes to the palak puree

9-  Mix well and garnish the dish with grated paneer and fresh cream
This dish goes very well with Lachha Parantha