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Dhaba Style Palak Paneer Recipe

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
Cook Time 20 minutes
Total Time 40 minutes
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!