It's impossible to discuss Indian cuisine without mentioning 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 among everyone, from children to adults.

People often complain that homemade palak paneer doesn't have the same bright green color or taste as it does at the restaurant. If you have this same complaint, here's an easy step-by-step recipe to make restaurant-style palak paneer at home.

Ingredients
Spinach - 500 grams (cleaned)
Paneer - 250 grams (diced)
Onion - 2 medium (finely chopped)
Tomato - 1 large (puree)
Ginger-garlic paste - 1 tablespoon
Green chilies - 2-3
Spices - 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala
Tadka - 1 teaspoon cumin seeds, 2 dried red chilies, a pinch of asafoetida
Other ingredients - 2 tablespoons oil or ghee, 1/2 cup fresh cream or malai, salt to taste

Method
Blanching the spinach: This is the most important step to maintain the green color of palak paneer. To do this, boil water in a large pot and add the washed spinach leaves. Boil for only 2 minutes.

Immediately remove the spinach from the hot water and plunge it into ice-cold water. This stops the spinach from cooking and preserves its green color. Now grind it with green chilies to make a fine puree.

You can use the paneer directly in Palak Paneer or lightly fry it. If frying, soak it in lukewarm water after it turns golden. This helps keep the paneer soft.

Heat oil or ghee in a pan. Temper it with cumin seeds, asafoetida, and dried red chilies. Add finely chopped onions and fry until golden. Add ginger-garlic paste and cook until the rawness subsides.

Add tomatoes, salt, and dry spices, and cook until the masala releases oil.

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

After this, add the paneer pieces and garam masala. Add fresh cream or cream at the end to give the gravy a creamy texture. Let it cook for 2 more minutes and then turn off the heat.

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