Palak Paneer Recipe (Restaurant Style)

Bring 4 cups of water to a rolling boil. Add half tsp salt. Drop in the spinach and blanch for exactly 2 minutes. Drain and plunge into ice-cold water for 1-2 minutes. Drain well. Blend with the green chillies and 2 tbsp water until smooth. Set aside.

Heat 1 tbsp butter in a pan over medium-high heat. Add paneer cubes in a single layer. Fry 2 minutes until golden on the bottom. Flip and fry 1 minute more. Remove to a plate.

In the same pan heat the remaining 1 tbsp butter and oil. Add cumin seeds and let them splutter. Add onions and cook for 7-8 minutes until golden. Add ginger-garlic paste, cook 2 minutes. Add tomato puree, coriander powder, cumin powder and turmeric. Cook 8-10 minutes until oil separates.

Reduce heat to low. Add the spinach puree and stir to combine. Cook on low-medium heat for 5-6 minutes only. Add quarter to half cup warm water if too thick.

Add the fried paneer cubes. Stir gently and cook on low heat for 3-4 minutes. Stir in fresh cream, garam masala and lemon juice. Taste and adjust salt. Serve immediately.