Dhaba Style Palak Paneer

#Indian, #PaneerRecipe, #Spinach, #Vegetarian, #TraditionalIndianRecipe

January 15, 2026

Rustic, Earthy, and Deeply Flavorful.

Experience the bold, rustic charm of a roadside eatery with this authentic Dhaba Style Palak Paneer. Unlike refined restaurant versions, this recipe focuses on a coarse, garlicky spinach base that retains its vibrant green hue and earthy soul. Fresh spinach is blanched and shocked in ice-cold water before being pureed with spicy green chilies and ginger. The 'dhaba' secret lies in the tempering—first sautéing onions and a generous amount of garlic until deeply golden, and then finishing with a touch of butter or ghee to round out the spices. Soft, un-fried paneer cubes are gently folded into this lush green gravy, absorbing the warmth of garam masala and the subtle tang of tomatoes. This dish is a nutritional powerhouse, packed with iron and protein, making it a wholesome centerpiece for any meal. Best enjoyed with buttery garlic naan or steaming jeera rice, it brings the smoky, comforting flavors of the highway right to your dining table.

Ingredients

Unit

Scale

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441/25 oz - Fresh Spinach (Palak)

344/39 oz - Paneer, Cubed

2 tbsp - Oil Or Ghee

1 tbsp - Butter

1 tsp - Cumin Seeds

6 cloves - Garlic, Finely Chopped

1 inch - Ginger, Grated

1 large - Onion, Finely Chopped

1 medium - Tomato, Pureed

2 pieces - Green Chilies

1 tsp - Salt

1/2 tsp - Garam Masala

1/2 tsp - Kasuri Methi

1 tbsp - Fresh Cream

Nutrition Facts

Calories 285

Serving Size 1 serving

Total Fat(22g)28%

Saturated Fat(12g)60%

Trans Fat(0g)-

Cholesterol(55mg)18%

Sodium(740mg)32%

Total Carbohydrate(10g)4%

Dietary Fiber(4g)14%

Total Sugars(3g)-

Added Sugars(0g)-

Protein(12g)24%

Instructions

Cook Time 45 min

Difficulty Medium

Meal Lunch

1.
Blanch 500 g spinach in boiling water for 2 minutes, then shock in ice water. Puree with 2 green chilies until smooth.
2.
Heat 2 tbsp oil and 1 tbsp butter in a pan. Add 1 tsp cumin seeds and let them sizzle.
3.
Add 6 chopped garlic cloves and 1 inch grated ginger; sauté until the raw smell disappears.
4.
Add 1 chopped onion and cook until golden brown. Stir in 1 pureed tomato and cook until the oil separates.
5.
Pour in the spinach puree. Add 1 tsp salt and 1/2 tsp garam masala. Simmer on low heat for 5 minutes.
6.
Gently fold in 250 g paneer cubes. Simmer for 2–3 minutes more.
7.
Finish with 1/2 tsp kasuri methi and 1 tbsp fresh cream. Serve hot.

Dhaba Style Palak Paneer

Ingredients

Nutrition Facts

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