“Dhaba Style Palak Paneer Recipe – Authentic Indian Spinach Paneer Curry”

Nothing compares to the smoky, rustic flavor of Indian roadside dhaba cuisine, and palak paneer is a standout among such dishes, as any traveler who has ever visited one will attest. This dish for dhaba style palak Paneer brings that earthy, robust flavor into your home.

His meal, which is made with soft paneer, fresh spinach, and a robust blend of spices, is flavorful, warm, and creamy. The dhaba-style palak paneer is simpler but heartier, allowing the spices and spinach to take center stage, unlike the restaurant-style version, which typically uses a lot of cream.

Vegetable Upma Recipes

Hot tandoori rotis, naan, or even a bowl of steamed jeera rice go very well with it. You should attempt this recipe whether you’re cooking for other people or you’re just in the mood for something hearty. With only one taste, you’ll be sent to a roadside restaurant in North India, somewhere along a highway!

Dhaba Style Palak Paneer Recipe

Here's a flavorful Dhaba-Style Palak Paneer Recipe — creamy, spicy, and perfect with roti, naan, or jeera rice. 🌶️🍃

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian, Indian (North Indian, Dhaba Style)

Servings 4 People

Calories 320 kcal

Ingredients

  

• 300 gram Spinach (palak, washed, stems removed)
• 4 cup Water
• ½ tsp salt
• Ice water – for shocking the spinach
• 200 gram Paneer (cubed, lightly fried or plain)
• 2 medium Onion
• 2 medium Tomato
• 1 Green chili
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds
• 1 Bay leaf
• ½ tsp Garam masala
• 1 tsp Kasuri methi
• 1 tsp Red chili powder
• 1½ tsp Coriander powder
• ½ tsp Turmeric powder
• Salt-To taste
• 2 tbsp Fresh cream (optional, for richness)
• 2 tbsp Ghee or oil

Instructions

 

• Blanch the Spinach

  Boil water with ½ tsp salt. Add spinach leaves and cook for 2–3 minutes. Immediately transfer to ice water to retain the green color. Blend into a smooth puree. Set aside.
• Prepare the Base

  Heat oil/ghee in a pan. Add cumin seeds and bay leaf. Add chopped onions. Sauté till golden brown. Add ginger-garlic paste and green chili. Sauté until the raw smell disappears.
• Add Spices and Tomato

  Add tomato puree and cook till the oil separates.Add red chili powder, coriander powder, turmeric, and salt. Cook the masala well till oil releases from sides.
• Add Palak Puree

  Mix in the spinach puree and cook for 3–4 minutes. Add garam masala and crushed kasuri methi. Add cream if using and mix well.
• Add Paneer

  Add paneer cubes and simmer for 3–5 minutes. Adjust salt and consistency with water if needed.

Notes

Serve hot with tandoori roti, butter naan, or jeera rice. Top with a swirl of cream and butter for that true dhaba touch!