recipe and Food

recipe of palak paneer

1. recipe of palak paneer kitchen

Palak and Paneer are both very nutritious in the Palak Paneer Recipe vegetable. Palak Paneer vegetables are very tasty to eat and also very easy to make, you can make this vegetable on any special occasion, so let’s start making Palak Paneer.

Read this recipe in English: Palak Paneer Recipe

recipe of palak paneer kitchen
recipe of palak paneer kitchen

Ingredients for Palak Paneer

Spinach (Palak) – 500 grams

Paneer – 300 grams (cut the paneer into 1-inch square pieces)

Paste – Tomato (3-4), Green Chilli (1) and Ginger – 1-inch long piece

Cumin seeds – 1/2 tsp

Asafoetida – 1-2 pinch

Turmeric Powder – 1/4 tsp

Red chili powder – less than 1/4 teaspoon

Salt – 1 tsp or as per taste

Gram flour – 1 tbsp

Garam Masala – less than 1/4 teaspoon

Coriander – 1 to 2 tbsp (finely chopped)

Cream – to garnish

Method – How to make Palak Paneer

Remove the Palak sticks, wash the leaves 2 times and dry them in a sieve.

Put Palak, 1 tablespoon water in a vessel. Cover it and boil on low flame for 5 minutes. After this, let it cool down.

After the palak cools down, put it in a mixer jar and grind it.

You can put the paneer in the curry both by frying or without frying (heat the nonstick tava to fry the paneer, add a little oil and fry the paneer pieces on the Tava till it becomes light brown on both sides)

Put 1.5 tbsp oil in the pan and heat it. Put asafetida and cumin in hot oil. After roasting cumin seeds, add turmeric powder, coriander powder and gram flour and fry it a little. Add tomato, ginger, green chili paste to this spice and mix. Also, add red chili powder and fry the spices till oil starts appearing on it. It takes 5 minutes to roast the masala.

After the masala is roasted, add powdered spinach and 2 to 3 tablespoons of water and mix it. Also add salt, garam masala and mix everything well.

After the vegetable comes to a boil, add the paneer pieces, cover for 2 minutes and cook on low flame.

Palak paneer vegetable is ready. Add green coriander to the spinach paneer vegetable. Take out the Palak Paneer vegetable in a bowl. Garnishing the vegetable by adding 1 teaspoon of cream or cream over it. Serve with hot chapati, naan, paratha or rice and eat.


2. recipe of palak paneer restaurant

Know the recipe for making palak paneer in restaurant style

The palak is called the mine of virtues. To take advantage of this, a special dish made in the Indian kitchen is palak paneer.

recipe of palak paneer restaurant
recipe of palak paneer restaurant

necessary ingredients

500 grams (spinach) palak

250 gm cottage cheese

An onion sliced

Two tomatoes chopped

2 tablespoons ginger-garlic paste

Two whole red chilies

Half teaspoon cumin seeds

Half a teaspoon red chili powder

Half a teaspoon turmeric powder

One tablespoon coriander powder

One piece cinnamon

Salt to taste

3 tablespoons oil


Grated cheese

Ginger flakes


– Clean and wash the palak. Boil the cooker with half a cup until a whistle comes.

After this, remove the palak water and grind it into a paste.

– Cut paneer into square pieces.

Now heat oil in a pan and add cumin seeds, whole red chilies, and cinnamon and fry it.

Then add chopped or ground onion and ginger-garlic paste and fry well. When onions turn golden, add tomatoes, turmeric, coriander powder, red chili powder and salt and cook.

After that, add spinach paste to the spices and cook on a medium flame for 10 to 15 minutes. Add half a cup more water if needed.

– When the palak is cooked, add paneer pieces in it and mix and let it cook for 2 minutes.

Now turn off the gas and garnish it with cream and grated paneer.

Eat prepared spinach cheese with hot rotis and feed your loved ones.

kadai paneer recipe
kadai paneer recipe

3. recipe of palak paneer Dhaba Style

Palak Paneer Recipe: Dhaba Style Palak Paneer – Spinach and Cheese

Palak Paneer is a very popular Indian dish, curry (vegetable) which is very nutritious and delicious. Today we will make Palak Paneer in the restaurant, Dhaba Style. We all know that Palak is a nutritious diet. Spinach not only enhances the light of our eyes but is also beneficial for health. Paneer contains protein that strengthens our bones and teeth. The combination of palak and paneer is very good and the taste of the vegetable made from it captivates the mind. Palak Paneer can be made very easily at home. So let’s know Palak Paneer Recipe.

recipe of palak paneer dhaba style

Dhaba Style Palak Paneer


400 grams fresh spinach

200 grams Paneer

1 onion sliced

1 tomato chopped

1 inch ginger sliced

10 then 12 garlic cloves

3 to 4 green chilies

1/4 teaspoon red chili powder

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1/2 tsp garam masala powder

1 tablespoon fresh cream

50 gm butter

Salt as per taste

Palak Paneer dhaba Style


First, we will clean and clean the Palak

Boil the spinach in a handi saucepan or a pan and put a liter of water to heat it on medium flame.

Now we will filter the boiled spinach in a screener and wash it with cold water. Will let Palak cool down.

Palak will be prepared by grinding Palak into a grinder.

Cut the chopped onion, garlic, ginger, green chilies, and tomatoes in the grinder and grind them coarsely.

Now place a pan on the medium flame of gas to heat it and add some butter to it and allow the butter to melt.

After the butter melts, add a little turmeric powder to it. Now we’ll put Paneer pieces in it and fry till it becomes golden brown.

Take it out in a bowl.

Put a spoon of butter in the pan again and let it heat up and add cumin seeds. Will also add a little turmeric powder.

Now add the ground paste of onion, tomato, garlic, ginger, and green chilies and fry well for one to two to three minutes.

Add fresh cream and salt as per taste and fry it well for two to three minutes.

Add garam masala powder and mix well.

Add powdered Palak and mix it well in the spices and if the mixture is too thick then add some more water to it.

After boiling, add fried paneer to it and cover it and cook for five minutes.

Hot Palak Paneer is ready to serve.

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