“How to Make Restaurant-Perfect Palak Paneer: Bright green, creamy, and irresistible!”

People often complain that the color of homemade Palak Paneer isn’t as bright green as in restaurants, or that it doesn’t taste the same. If you also have this complaint, then with this easy step-by-step recipe, you can make restaurant-style Palak Paneer at home.

Post Published By: Sujata Biswal

Updated : 9 February 2026, 6:27 PM IST

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New Delhi: When it comes to Indian cuisine, it's impossible not to mention Palak Paneer. It's not only delicious but also packed with health benefits. This combination of iron-rich spinach and protein-rich paneer is a favorite of everyone, from children to adults.

People often complain that the color of homemade Palak Paneer isn't as bright green as in restaurants, or that it doesn't taste the same. If you also have this complaint, then with this easy step-by-step recipe, you can make restaurant-style Palak Paneer at home.

Ingredients

• Spinach - 500 grams (cleaned)
• Paneer - 250 grams (cut into cubes)
• Onions - 2 medium (finely chopped)
• Tomatoes - 1 large (pureed)
• Ginger-garlic paste - 1 tablespoon
• Green chilies - 2-3
• Spices - ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala
• Tempering - 1 teaspoon cumin seeds, 2 dry red chilies, a pinch of asafoetida
• Other - 2 tablespoons oil or ghee, ½ cup fresh cream or malai, salt to taste

Instructions
Blanching the spinach is the most important step to maintain the green color of Palak Paneer. For this, boil water in a large pot and add the washed spinach leaves. Boil it for only 2 minutes.

Now immediately remove the spinach from the hot water and put it in ice-cold water. This stops the cooking process of the spinach and preserves its green color. Now grind it with green chilies to make a fine puree.

In Palak Paneer, you can use the paneer directly or lightly fry it. If you are frying it, after it turns golden brown, put it in lukewarm water; this keeps the paneer soft.

Now heat oil or ghee in a pan. Heat oil in a pan and add cumin seeds, asafoetida, and dry red chilies. Then add finely chopped onions and sauté until golden brown. After that, add ginger-garlic paste and cook until the raw smell disappears. Now add tomatoes, salt, and dry spices and cook until the masala releases oil.

Now add the spinach puree to the prepared masala. Mix well and add a little water as needed. Cover and cook on low heat for 4-5 minutes. Be careful not to overcook the spinach, otherwise, it may turn black.

Then add the paneer cubes and garam masala. Finally, add fresh cream or malai to give the gravy a creamy texture. Let it cook for another 2 minutes and then turn off the gas.