Name: Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Pakistani
Ingredients: 340 g frozen spinach (recommended: South Asian variety); 3/4 cup diced paneer (roughly 100 g, prefried cubes preferred); 1/2 tsp cumin seeds; 1 onion (50-60 g), diced; 2 green chilies; 1 tbsp crushed garlic or garlic paste; 1/2 tbsp grated ginger or ginger paste; 1 tomato, chopped; 3/4 tsp salt; 1/2 tsp chili flakes; 1/4 tsp turmeric powder; 1 tbsp kasuri methi (dried fenugreek leaves); 2 tbsp cream (can substitute with yogurt); 1 tbsp butter; 1 tbsp oil (plus 3-4 tbsp for cooking as needed); Squeeze of lemon juice

Jump to Recipe· 4.2 from 12 reviews

If you have ever craved the comforting flavors of a roadside Indian eatery, then this Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe is an absolute must-try. This dish brings together vibrant, tender spinach with succulent cubes of paneer, all simmered in a gloriously spiced, creamy sauce that bursts with authentic dhaba charm. Every bite is a hug on a plate, perfectly balancing warmth, zest, and richness in a way that makes it a favorite for both weeknight dinners and special gatherings.

Ingredients You’ll Need

A close-up image shows crispy golden cubes of fried tofu inside a white bowl. The tofu pieces have a crunchy, textured surface with light and dark yellow shades, appearing well-cooked and slightly puffed. The white bowl sits on a wooden surface with a blurred background, showing a white plate with light yellow chunks and a glass bowl with bright green chopped herbs. The overall colors focus on warm yellows and natural greens against the soft white tones of the bowl and plates. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity—each ingredient plays a crucial role in building those deep, layered flavors and the vibrant green color that makes this dish so inviting. Gather these essential pantry staples to create a dish that feels luxurious without fuss.

340 g frozen spinach: Opt for South Asian varieties if possible for authentic taste and texture.
3/4 cup diced paneer (roughly 100g): Prefried cubes add a beautiful golden crust and richness.
1/2 tsp cumin seeds: Provide a warm, earthy aroma that anchors the spices.
1 onion (50-60g), diced: Adds natural sweetness and a tender bite when cooked down.
2 green chilies: Bring a subtle heat and fresh brightness.
1 tbsp crushed garlic or garlic paste: Essential for a fragrant base with a gentle bite.
1/2 tbsp grated ginger or ginger paste: Adds warmth and a touch of zing.
1 tomato, chopped: Creates a tangy, slightly sweet foundation for the sauce.
3/4 tsp salt: Balances all the flavors.
1/2 tsp chili flakes: Amplifies the heat and enhances complexity.
1/4 tsp turmeric: Lends vibrant color and subtle earthiness.
1 tbsp kasuri methi (dried fenugreek leaves): Infuses that unmistakable dhaba aroma.
2 tbsp cream (or yogurt): Provides silkiness and richness to the sauce.
1 tbsp butter: For finishing richness and a glossy finish.
A squeeze of lemon juice: Brightens the dish with a fresh citrus note.

How to Make Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe

Step 1: Preparing the Paneer

If you prefer your paneer golden and slightly crispy, start by cutting your paneer into small cubes and pan frying them in a little oil until each side turns golden brown. After frying, soak the cubes briefly in salted water to keep them soft and prevent them from becoming rubbery later in the cooking process. This step really brings out the nutty richness of the paneer and adds a delightful texture contrast.

Step 2: Sautéing the Aromatics

Heat 3-4 tablespoons of oil in a sauté pan or wok over medium-high heat. Toss in your diced onions, green chilies, and cumin seeds, and cook them until the onions develop a beautiful amber hue. This slow caramelization deepens the flavor base, creating that signature dhaba-style depth.

Step 3: Building the Spice Base

Stir in the grated ginger and crushed garlic, allowing them to cook for about a minute. This step burns off any rawness and brings out their aromatic qualities, essential for the richly flavored profile of the dish.

Step 4: Cooking the Tomato Mixture

Add the chopped tomatoes along with salt, chili flakes, and turmeric to the pan. Cover the pan and let the tomatoes cook for 2 minutes; this quick covering step softens the tomatoes faster, intensifying the flavor. Continue cooking uncovered for another 3 to 5 minutes until the oil starts to rise to the surface, signaling that your spice base is perfectly done.

Step 5: Adding the Star Ingredient — Spinach

The frozen spinach goes straight into the pan; reduce the heat to medium, cover, and cook for 5 minutes. Then uncover and stir well. Let it cook on medium-high until the mixture thickens and looks rich and cohesive, around 5 to 7 minutes. This concentration step transforms the spinach into a luscious, velvety sauce.

Step 6: Blending and Enriching

Blend the spinach mixture with 1 to 2 tablespoons of cream or yogurt and, if you’re pressed for time, toss in a couple of ice cubes to cool it quickly as you blend. Returning this creamy mixture to the pan with some extra oil and kasuri methi ensures it won’t stick or burn while you gently cook it on low, covered for 5 to 7 minutes. This step blooms the fenugreek flavor and lets the dish reach its full, dhaba-inspired glory.

Step 7: Finishing Touches and Combining

Finally, add your paneer cubes back in, season with a squeeze of lemon juice for a bright finish, and cook over low heat with the lid on for 5 minutes. For extra indulgence, serve it with slivers or a drizzle of melted butter on top, which adds silky richness that truly elevates this lovingly made recipe.

How to Serve Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe

A white plate holds a thick dark green sauce with a coarse, leafy texture that covers small irregular cubes of light brown fried paneer dispersed throughout. On one side of the plate, three thin lemon slices with bright yellow rind and pale yellow flesh rest partially stacked. In the background, a white marbled surface is visible along with a piece of flatbread peeking into the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of freshly chopped cilantro or a light drizzle of cream can add a beautiful contrast and freshness to your serving. Toasted cumin seeds or a small wedge of lemon on the side also complement the dish perfectly and provide a fantastic burst of flavor with every bite.

Side Dishes

This Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe pairs absolutely wonderfully with fluffy basmati rice or warm, buttery naan. The mildness of the bread or rice allows the richly spiced sauce to shine, creating a well-rounded, soul-satisfying meal. You can also serve it alongside a simple cucumber raita for a refreshing element.

Creative Ways to Present

Try serving this dish in a rustic clay bowl to channel authentic dhaba vibes. For a modern twist, drizzle melted butter infused with garlic or chili on top and sprinkle some pomegranate seeds for a pop of color and a hint of tartness that makes your presentation irresistible.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days while maintaining most of its vibrant flavor and creamy texture.

Freezing

If you want to freeze the dish, be sure to cool it completely before transferring it to a freezer-safe container. It freezes well for up to 1 month. Paneer may become slightly firmer after freezing, but the flavors remain wonderfully intact.

Reheating

To reheat, gently warm the dish in a pan on low heat, stirring frequently to prevent sticking and to bring back that creamy consistency. Adding a splash of water or cream during reheating can help restore its fresh, lush texture and aroma.

FAQs

Can I use fresh spinach instead of frozen for this Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe?

Absolutely! Fresh spinach works wonderfully; just blanch it quickly, squeeze out excess water, and proceed with the recipe. Keep in mind fresh spinach will cook down more quickly than frozen, so you may need to adjust cooking times slightly.

Is it okay to substitute paneer with tofu?

You can swap paneer for firm tofu if you want a plant-based alternative. Marinate and pan-fry it similarly to paneer for the best texture, though the flavor will be less milky but still delicious.

What can I use instead of kasuri methi?

If you don’t have kasuri methi, a pinch of fenugreek powder or even a small amount of dried oregano can be a good substitute to evoke some of that signature flavor, but the taste won’t be exactly the same.

How spicy is this recipe, and can I adjust it?

The recipe offers moderate heat primarily from green chilies and chili flakes, but you can always dial up or down the spices to suit your palate by adding more or fewer chilies or reducing chili flakes.

Can I make this dish vegan?

Yes! Use tofu instead of paneer, swap butter for oil or a vegan alternative, and replace the cream with coconut cream or a plant-based yogurt for a fully vegan version that’s just as rich and satisfying.

Final Thoughts

This Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe is a shining example of how humble ingredients can come together to create something irresistibly delicious and comforting. It’s a wonderful way to bring a touch of dhaba magic into your kitchen that’s sure to impress everyone at the table. Give it a go, and let yourself fall in love with this vibrant, heartwarming classic.