Dhaba-Style Palak Paneer – A Classic with Rich Flavours and Wholesome Goodness
Palak Paneer is more than just a dish—it’s a celebration of Indian comfort food, packed with nutrition and timeless flavours. This dhaba-style Palak Paneer recipe brings together the earthy goodness of spinach, the richness of paneer, and the aroma of traditional Indian spices, making it a must-try for every food lover. Whether paired with hot puris or steamed rice, this classic curry never fails to impress.
Why Palak Paneer is a Smart & Nutritious Choice ?
Spinach, or palak, is one of the healthiest greens you can add to your meals. It’s loaded with iron, calcium, vitamins A, C, and K, and antioxidants that support immunity, bone health, and better digestion. When you pair it with paneer, a good source of protein and calcium, the dish becomes a complete meal—ideal for vegetarians and those seeking a balanced diet.
Cashew paste or cream adds healthy fats and helps create that signature creamy texture without compromising on nutrition. The spices—like ginger, garlic, cumin, turmeric, and garam masala—not only enhance the taste but also improve digestion and metabolism.
Step-by-Step: Dhaba-Style Palak Paneer Recipe
1. Prepare the Spinach Base:
Blanch a large bunch of spinach leaves by immersing them in hot water for 5 seconds and immediately transferring them to ice-cold water. This helps retain the vibrant green color. In a mixer, blend the spinach with fresh coriander, green chillies, and lemon juice into a smooth puree. Set aside.
2. Make the Masala Base:
Heat 2 teaspoons of ghee in a pan. Add bay leaves, cinnamon sticks, dry red chillies, and cumin seeds. Once they crackle, add finely chopped ginger and garlic, followed by onions. Sauté until golden. Add salt, garam masala, and a pinch of turmeric powder. Add tomato puree and cook until the oil separates from the masala.
3. Mix and Simmer:
Pour the spinach-coriander puree into the pan. Stir in ¼ cup cashew paste or cream for richness. Add paneer cubes and simmer for 5 minutes until everything comes together beautifully.
4. Tempering (Tadka):
In a separate pan, heat 1.5 tablespoons ghee. Add chopped garlic and let it turn golden. Add Kashmiri red chilli powder and fry briefly. Pour this tadka over the cooked Palak Paneer right before serving—it adds a smoky aroma and restaurant-style finish.
5. Serve and Enjoy:
Transfer to a serving bowl, garnish with extra cream or paneer if desired. Serve hot with roti, puri, paratha, rice, or even toasted bread.
Tips for the Best Palak Paneer
- Use fresh spinach for the best color and nutrition. Avoid overcooking to retain the green hue.
- Soak paneer cubes in warm water before using for a softer texture.
- Adjust spice level as per taste—Kashmiri red chilli adds color without too much heat.
- Cashew paste vs. cream: Cashew paste gives a mildly sweet, nutty taste while cream makes it rich—both are excellent options.
Final Thoughts
Palak Paneer is a perfect example of how healthy and tasty can go hand-in-hand. With this dhaba-style recipe, you don’t need to miss out on the joy of eating out—it’s right in your kitchen, made with fresh ingredients and full of flavour. Whether you’re making a weekday dinner or entertaining guests, this dish is sure to be a winner on every plate.
