The quintessential palak paneer recipe is a hearty and wholesome side dish for your butter naans or phulkas. Use this recipe of palak paneer to whip up a restaurant style version at home!
Palak is my favorite green leafy vegetable of all time and this is one such veggie which I love since my childhood. But palak paneer is definitely a new-found love of mine which I discovered once I started eating out. Palak paneer is an authentic Punjabi dish which was not common to make in Bengali households and same was the case in my mom’s kitchen. Hence the very first time I tasted palak paneer was in a Punjabi restaurant and am seriously hooked to it since then! The silky green gravy of palak paneer is simply to die for, even more than the succulent cubes of paneer and the typical Punjabi aroma that comes from a bowl of hot palak paneer gravy fills my senses wholeheartedly!
When I first tasted the restaurant version of palak paneer many years ago, I hadn’t entered this culinary world yet and had no idea that someday I will. Hence, I was under the impression that making such silky-smooth restaurant style palak paneer gravy at home is absolutely impossible as they definitely deploy some very scientific technique which we common man can never decipher. But today I can tell you how badly wrong I was! Even if it takes some time and effort, you can definitely make the super tasty restaurant style palak paneer at home, that’s a guarantee from me!