Palak Paneer Recipe in a Non-Stick Kadhai — Restaurant-Style Spinach Curry at Home

Palak paneer is one of the most commonly ordered North Indian restaurant dishes — soft paneer in a smooth, vivid green spinach gravy with warming spices. The restaurant version has a deep green colour, silky texture, and a richness that home versions often miss.

The secrets are two: blanching the spinach correctly (preserves colour), and the kadhai technique for the masala base (builds flavour). The non-stick kadhai gives the right surface for cooking the cream-based gravy without scorching, and makes cleanup easy after the bright green spinach stains everything it touches.

Ingredients (Serves 4)

• 300g fresh spinach (palak), stems removed

• 200g paneer, cut into cubes

• 1 large onion, finely chopped

• 2 medium tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 1-2 green chillies

•  2 tablespoons oil or ghee + 1 tablespoon butter

•  Half teaspoon cumin seeds

•  1 bay leaf

•  1 teaspoon coriander powder

•  Half teaspoon garam masala

•  Half teaspoon cumin powder

•  Quarter teaspoon turmeric

•  Salt to taste

•  2 tablespoons cream or full-fat milk (optional for richness)

Method — Step by Step

Step 1 — Blanch the Spinach

Bring a large pot of salted water to a rolling boil. Drop in the spinach leaves and boil for exactly 2 minutes. Do not cover — you want the volatile acids that dull the colour to escape. At exactly 2 minutes, remove with a slotted spoon and immediately transfer to a bowl of ice water (or very cold tap water with ice cubes). This ice bath stops the cooking and locks the vivid green colour. The spinach will keep its restaurant-quality bright green after blending.

Drain completely and blend to a smooth puree. Use a mixer grinder or hand blender. The puree should be completely smooth — not chunky.

Step 2 — Pan-Fry the Paneer

Heat 1 tablespoon oil in the kadhai on medium-high heat. Add paneer cubes. Do not move them for 1-2 minutes — allow one side to turn golden-brown. This searing step gives the paneer a slightly crispy exterior that holds up in the gravy rather than becoming mushy. Remove and set aside.

Step 3 — Build the Masala

In the same kadhai, heat remaining oil and butter together. Add cumin seeds and bay leaf. When cumin splutters, add chopped onion. Cook 8-10 minutes until golden. Add ginger-garlic paste and green chilli. Cook 2 minutes. Add tomatoes and all dry spices except garam masala. Cook on medium-high heat, stirring frequently, for 6-8 minutes until oil separates and tomatoes break down.

Step 4 — Add Spinach Puree

Add the smooth spinach puree to the masala. Stir together and cook on medium heat for 3-4 minutes. Add salt and adjust the green-to-masala ratio to your preference. Add cream or milk if using. The gravy should be thick enough to coat a spoon.

Step 5 — Add Paneer and Finish

Add the pan-fried paneer cubes to the gravy. Gently fold in — do not stir vigorously or the paneer will crumble. Add garam masala. Cook for 2 minutes. Switch off. Finish with a tablespoon of butter or cream stirred in off the heat.

Best Kadhai for Palak Paneer

Spinach stains standard non-stick pans. The Eco-Glide ceramic surface releases spinach gravy without staining and cleans with a single wipe. No PTFE, PFOA, or PFAS — the healthiest non-stick option for cooking green curries and gravies. 4.3L is sufficient for 6-person batches. 112 reviews.

The Royal Velvet 24cm is the most-reviewed kadhai in the range with 487 reviews. The non-stick surface handles spinach gravy without sticking and cleans easily. At Rs. 1,349 it is the best daily kadhai for palak paneer and all Indian curries.

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Frequently Asked Questions

How do I keep palak paneer green?

Blanch spinach in boiling salted water for exactly 2 minutes, then immediately transfer to ice water. This stops cooking and locks the vivid green colour. Blend smooth immediately after the ice bath. Do not cook the spinach puree on high heat for more than 3-4 minutes after adding to the masala — extended cooking dulls the colour.

Can I make palak paneer without cream?

Yes — substitute cream with 2 tablespoons of cashew paste (soak 10 cashews, blend smooth) or 3 tablespoons of full-fat milk. Both give richness and a silky texture without heavy cream. The cashew paste version is slightly thicker and more restaurant-comparable. 

Conclusion

Restaurant-style palak paneer comes down to the blanch-and-ice-bath for bright green colour, smooth spinach puree (not chunky), pan-fried paneer (for texture), and a well-cooked masala base. The Eco-Glide ceramic kadhai handles spinach without staining, while the Royal Velvet 24cm is the best-value daily option.

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Royal Velvet 24cm | Eco-Glide 28cm Ceramic | Stella Triply 24cm.