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Pakistani Palak Paneer – Richly Flavored, Dhaba Style Recipe

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4.2 from 12 reviews

Pakistani Palak Paneer is a richly flavored, dhaba-style spinach and paneer curry that combines aromatic spices with creamy textures. This recipe uses frozen spinach and paneer cubes, cooked with ginger, garlic, tomatoes, and a blend of spices, finished with cream and kasuri methi for depth and richness. Perfect for a comforting vegetarian meal that’s easy to prepare in about 35 minutes.

Ingredients

Spinach and Paneer

  • 340 g frozen spinach (recommended: South Asian variety)
  • 3/4 cup diced paneer (roughly 100 g, prefried cubes preferred)

Spices and Aromatics

  • 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)

Dairy and Finishing

  • 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

Instructions

  1. Prep the Paneer: If not using prefried paneer, cut the paneer into small cubes and pan fry them in a little oil until golden on each side. Briefly soak the fried paneer cubes in salted water and then drain to prevent rubberiness.
  2. Heat the Oil and Toast Spices: Heat 3-4 tablespoons of oil in a saute pan or wok over medium-high heat. Add the diced onions, green chilies, and cumin seeds, cooking until the onions turn an amber color.
  3. Add Ginger and Garlic: Stir in the grated ginger and crushed garlic or garlic paste, and cook for about a minute to remove the raw smell.
  4. Cook Tomatoes and Spices: Add chopped tomatoes, salt, chili flakes, and turmeric powder. Cover the pan with a lid and cook for 2 minutes to break down the tomatoes quickly and build flavor.
  5. Simmer Tomato Mixture: Continue cooking uncovered for 3-5 minutes or until the oil starts to separate and rise above the tomato mixture.
  6. Add Spinach: Add the frozen spinach, reduce heat to medium, cover the pan and cook for 5 minutes to thaw and meld the flavors.
  7. Reduce Spinach Mixture: Remove the lid, stir well and cook uncovered on medium-high heat for 5-7 minutes until the mixture looks cohesive and rich.
  8. Blend the Mixture: Transfer the spinach mixture to a chopper, mini food processor, or blender. Add 1-2 tablespoons of cream (or yogurt) and 2 ice cubes if short on time, then blend until smooth.
  9. Return to Pan and Add Kasuri Methi: Pour the blended mix back into the pan with 1 tablespoon more oil to prevent burning. Stir in the kasuri methi, then cook on low heat, covered, for 5-7 minutes until the mix starts to separate slightly.
  10. Adjust Seasoning and Add Lemon: Taste and adjust salt or spices as needed. Add a squeeze of lemon juice for brightness.
  11. Add Paneer and Final Cooking: Gently fold in the paneer cubes. Cook on low heat, covered, for 5 minutes to allow flavors to meld and paneer to warm through.
  12. Finish and Serve: Optionally slice butter over the top or drizzle melted butter for extra richness before serving.

Notes

  • Soaking paneer in salted water after frying keeps it soft and prevents it from becoming rubbery.
  • Using frozen South Asian spinach or fresh spinach gives the best authentic flavor and texture.
  • Kasuri methi adds a distinctive earthy aroma – do not skip or substitute with fresh fenugreek leaves.
  • Adding cream or yogurt balances the spices and adds richness to the curry.
  • Cook the tomato mixture until oil separates to develop deeper flavor and smooth texture.
  • Squeezing lemon juice at the end brightens the dish and cuts through the richness.
  • This dish pairs well with naan, roti, or steamed basmati rice.

Find it online: https://marthatasty.com/pakistani-palak-paneer-richly-flavored-dhaba-style-recipe/