Palak Paneer Recipe – Chef’s Style (Restaurant-Quality At Home)

If you’re craving the rich, creamy taste of restaurant-style Palak Paneer but want to recreate it in your home kitchen, this recipe is for you. A timeless North Indian classic, Palak Paneer brings together the freshness of spinach (palak) and the soft texture of paneer (Indian cottage cheese) in a spiced, velvety gravy that’s both comforting and indulgent.

But this isn’t just any Palak Paneer—this is chef-style. Every detail matters: from the vibrant green color of the spinach to the way the paneer holds its shape yet melts in your mouth. You’ll learn not just what to cook, but how to cook it right—blanching techniques, spice layering, texture balancing, and professional plating tips.

Whether you’re cooking for family, guests, or your own gourmet cravings, this recipe will help you bring restaurant-quality flavor, texture, and presentation straight to your dining table.

Let’s get cooking like a pro.

Ingredients & Preparation

✅ For the Spinach Puree:

Fresh spinach (palak) – 250 grams
(Use mature spinach for flavor, or baby spinach for a milder taste.)
Green chilies – 2 medium (for mild spice; slit vertically)
Garlic cloves – 3 (peeled, smashed)
Ginger – 1-inch piece (peeled and roughly sliced)
Water – for blanching
Ice water – for shocking the spinach (to retain color)

✅ For the Paneer:

Paneer (Indian cottage cheese) – 200 grams
(Cut into ¾-inch cubes, uniform size for even cooking. Use fresh or store-bought paneer.)
Optional: soak paneer cubes in warm salted water for 10 minutes to soften.

✅ For the Masala Base:

Oil or ghee – 2 tablespoons (neutral oil like sunflower or use ghee for richer flavor)
Cumin seeds (jeera) – 1 teaspoon
Onion – 1 medium (finely chopped, around ¼ cm dice)
Tomato – 1 medium (finely chopped or grated)
Turmeric powder – ½ teaspoon
Red chili powder – ½ teaspoon (adjust to taste)
Garam masala – 1 teaspoon
Salt – to taste
Fresh cream (malai) – 2 tablespoons (optional, for richness)

Pre-Cooking Preparation:

A great dish starts with thoughtful preparation. Before you turn on the stove, set yourself up for success with a clean, organized workstation and precision prep. Here’s how to do it right:

✅ 1. Clean the Spinach Thoroughly

Place the 250 grams of spinach leaves in a large bowl or basin.
Rinse under cold running water, swishing the leaves gently to dislodge mud, grit, or sand.
Repeat 2–3 times until the water runs clear.
If using mature spinach, remove any tough, fibrous stems—they can affect texture and bitterness. Tender stems are fine to include.

🧼 Chef’s Note: Never skip this step—unclean spinach can ruin the entire dish with gritty texture.

✅ 2. Rough Chop the Spinach

After washing, let the spinach drain in a colander or pat dry with a clean kitchen towel.
On a clean cutting board, roughly chop the leaves into 2–3 inch pieces.
This makes blanching and blending faster and more uniform, reducing strain on your blender.

🔪 Chef’s Tip: Avoid chopping too fine—it’s going to be pureed anyway. You’re just making it manageable for cooking and blending.

✅ 3. Prepare the Aromatics

Peel and slice 1-inch ginger, and smash 3 cloves of garlic to release their oils and aroma.
Slit the green chilies lengthwise. You can deseed them if you prefer less heat.

✅ 4. Cube the Paneer

Cut 200 grams of paneer into uniform ¾-inch cubes using a sharp knife.
(Optional but recommended) Soak cubes in warm, lightly salted water for 10 minutes to make them softer and more absorbent.

🧊 Chef’s Advice: Always cut paneer when it’s chilled—it gives cleaner edges. Soften later by soaking.

✅ 5. Chop the Onion & Tomato

Finely chop 1 medium onion into a ¼ cm dice—this ensures faster cooking and an even masala texture.
Chop or grate 1 medium tomato to allow it to break down into the masala smoothly.

✅ 6. Measure Spices & Cream

Keep all your spices measured and in small bowls:
- Turmeric – ½ tsp
- Red chili powder – ½ tsp
- Garam masala – 1 tsp
- Salt – as needed
If using fresh cream (malai), measure out 2 tablespoons and keep refrigerated until the end.

✅ 7. Keep Tools Ready

You’ll need:
- A heavy-bottomed pan or kadhai
- Slotted spoon
- Blender
- Ice bath (bowl with cold water and ice)
- Ladle or spatula

With everything prepped and at your fingertips, you’ll move seamlessly through the cooking process—just like a pro in a restaurant kitchen.

Cooking Method – Step-by-Step (Chef’s Style)

Step 1: Blanch the Spinach (Color, Texture & Nutrition Control)

Goal: Retain the vibrant green color, preserve nutrients, and remove the raw bitterness of spinach.

In a large pot, bring 1.5 liters of water to a rolling boil on high heat. Add ½ tsp salt — this helps lock in the green color.
While the water is heating, roughly chop the 250 grams spinach into large strips to allow for even blanching. Also, slit 2 green chilies vertically and keep them ready.
Once the water is at a full boil, drop in the spinach and green chilies together. Use tongs or a ladle to gently press them down so everything is submerged.
Blanch for exactly 2 minutes. Watch the leaves change from dull to a deep, glossy green. This is your cue — the leaves should be wilted but not mushy.
Immediately remove the spinach using a slotted spoon or strainer and plunge it into a bowl of ice-cold water. This “shocking” halts the cooking process and helps retain that vibrant color and texture.

🔪 Chef’s Tip: You can prepare the ice bath in advance—just fill a large bowl with cold water and 10–12 ice cubes.

Step 2: Make the Puree (Silky & Smooth)

Goal: Blend into a fine, velvety green puree without fibrous texture.

Once the spinach has cooled completely (about 2 minutes in the ice bath), drain it thoroughly. Excess water will thin out your gravy and dull the flavor.
Add the drained spinach, the blanched green chilies, 1-inch sliced ginger, and 3 peeled garlic cloves into a high-speed blender or mixer.
Blend until completely smooth. You may add 1–2 tablespoons of water only if needed to get the blades moving.
The resulting puree should be thick, glossy, and vibrant green—not runny or stringy. Set aside.

🥄 Chef’s Insight: Do not add raw onions or raw tomatoes to the blender—it disrupts the flavor balance and affects the shelf life of the dish.

Step 3: Build the Masala Base (Flavor Foundation)

Goal: Create a rich, deeply flavored onion-tomato masala that forms the heart of the dish.

Heat 2 tablespoons of oil or ghee in a heavy-bottomed kadhai or sauté pan over medium heat.
Once hot, add 1 tsp cumin seeds. Let them splutter and sizzle—they should release a warm, nutty aroma (takes about 30 seconds).
Add 1 medium onion, finely chopped (approx. ¼ cm dice). Sauté for 4–5 minutes until the onions turn light golden brown, translucent, and soft. Keep stirring to avoid burning.

⚠️ Visual Cue: Onions should be lightly caramelized, not dark brown or crispy. You want sweetness, not bitterness.

Add 1 medium tomato, finely chopped or grated. Stir and cook for another 5–6 minutes. The tomatoes should fully soften and melt into the onions, forming a thick paste.
Once the oil begins to separate from the edges of the masala, add:
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste
Cook for 1–2 minutes more to roast the spices and let their flavors bloom.

👑 Chef’s Tip: Want a royal twist? Add 1 tbsp cashew paste at this stage for a creamy, nutty richness that rivals restaurant gravies.

Step 4: Add Spinach Puree (Integrate Flavors & Color)

Goal: Combine the spinach with the masala while retaining freshness and richness.

Reduce the flame to medium-low. Slowly pour in the prepared spinach puree into the cooked masala. Stir gently to combine.
Let the mixture simmer uncovered for 4–5 minutes. This allows excess moisture to evaporate and flavors to meld.

🎯 Key Checkpoints:

The gravy should thicken slightly but still remain silky.
You should smell a fresh, earthy spinach aroma layered with the warmth of the spices.
The color should stay bright—avoid overcooking here.

Add 1 tsp garam masala and stir well. Cook for another 1 minute to integrate the final spice note.

Step 5: Add Paneer (Soft, Soaked & Juicy)

Goal: Warm the paneer gently without overcooking.

Cut 200 grams of paneer into uniform ¾-inch cubes. For best texture, soak in warm salted water for 10 minutes, then drain before use.
Gently slide the paneer cubes into the simmering spinach gravy.
Stir softly with a spatula to coat each cube with the gravy—avoid breaking or crumbling them.
Cover partially and let simmer on low heat for 2–3 minutes, just to allow the paneer to absorb flavors and heat through.

🚫 Do Not Boil: Overcooked paneer becomes tough and rubbery. Always heat gently and finish quickly.

🥛 Step 6: Finish with Cream (Optional, but Divine)

Goal: Balance flavors and add a touch of richness.

Turn off the heat and stir in 2 tablespoons of fresh cream (or malai). This tones down any residual bitterness from the spinach and adds a velvety finish.
Gently mix without breaking the paneer cubes. Do a final taste check for salt and seasoning.

🎨 Chef’s Plating Tip: For presentation, drizzle a swirl of cream on top and garnish with julienned ginger or a roasted red chili.

Plating & Serving Suggestions:

You’ve mastered the flavors—now let’s bring restaurant finesse to your presentation. A well-plated dish elevates the dining experience.

✅ 1. Serve Hot & Fresh

Palak Paneer tastes best when served piping hot, straight from the pan.
Pair it with:
- Butter naan or garlic naan – soft, fluffy bread that soaks up the rich gravy.
- Whole wheat tandoori roti or paratha – for a slightly rustic, hearty experience.
- Jeera rice – fluffy basmati rice tempered with cumin for a lighter meal.

🍽️ Chef’s Note: Warm the bread or rice just before serving. Heat brings aroma and texture alive.

✅ 2. Garnish for Visual Appeal

Just before serving, drizzle a little fresh cream in a swirl pattern over the gravy. This adds elegance and creaminess.
Top with julienned ginger (cut into thin matchsticks) to add a bite of warmth and crunch.
Optional but stunning: Place a roasted dry red chili on top for dramatic flair and restaurant-style visual contrast.

You can also try this Paneer Butter Masala Recipe

🎨 Presentation Tip: Use a white shallow bowl or copper handi for plating. The vibrant green contrasts beautifully and feels traditional yet classy.

📦 Storage & Reheating (Maintaining Quality)

Proper storage helps retain flavor while avoiding common pitfalls with spinach and paneer dishes.

✅ Refrigeration

Store leftovers in an airtight container in the refrigerator.
Consume within 2 days for the best flavor, texture, and safety.
Stir before reheating, as some water may separate.

✅ Reheating Instructions

Reheat on a stovetop over low to medium heat.
Add a splash of water or milk to adjust consistency, if it thickens upon chilling.
Stir gently and avoid overcooking the paneer.

⚠️ Avoid Microwaving: It can cause spinach to lose color and make the paneer rubbery. Always prefer a pan reheat.

🚫 Do Not Freeze

Spinach turns dark, watery, and loses its vibrant texture when thawed.
Paneer becomes crumbly and grainy after freezing and reheating.
For best results, make it fresh or store it short-term only.

Also Try This Chhola Bhatura Recipe

Palak Paneer Recipe – Chef’s Style (Restaurant-Quality at Home)