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Best palak paneer recipe Indian
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4.5 from 2 votes

Best Dhaba style palak paneer recipe

Prep Time 30 minutes
Cook Time 30 minutes


  • water for blanching
  • salt to taste
  • 350 gram spinach
  • 3 tbsp oil
  • 500 gram paneer cubed
  • 1 tsp turmeric
  • 2 cups warm water
  • 1 tsp cumin seeds
  • 2 dry red chilies
  • 6 cloves garlic about 30 grams, chopped
  • 1 large onion about 200 grams, chopped
  • 1 tbsp cumin powder
  • 1 tsp red chili powder
  • 2 tomatoes about 100 grams, chopped
  • 2-3 cardamoms
  • 1 tsp salt
  • 2 tsp sugar
  • 1/4 cup whipping cream
  • 1 tsp garam masala optional
  • 1 tbsp butter


  • Bring water to a boil, add salt and spinach. Let boil for 30-45 seconds. Remove from heat, drain and transfer to a bowl with cold water to stop the cooking process.
  • Heat oil in a pan. Add paneer and fry on each side for no more than 30 seconds. Remove into a bowl. Add 1 tsp salt and turmeric powder and pour 2 cups of warm water. Set aside.
  • To the same oil, add cumin seeds, garlic, and dry red chilies. Saute for 30 seconds and add onions. Add salt and sugar.
  • When the onions start browning, add cumin powder and chili powder. Saute for 2-3 more minutes.
  • Now add tomatoes and cook until they turn soft.
  • Grind this onion masala and spinach together into a smooth paste.
  • Heat 1 more tsp oil in the same pan and add cardamoms. Now add the spinach mix and cook over low heat until it turns dark green and oil separates.
  • Add paneer and let it simmer for 2 minutes.
  • Adjust salt and sugar, add garam masala if desired. Now add cream, stir and remove from heat.
  • Serve with roti, naan, or rice.