An authentic Dhaba-style Punjabi Palak Paneer recipe in 7 steps:

Blanch Spinach: Add the chopped spinach and blanch for 2-3 minutes until wilted. Drain the spinach and immediately transfer to a bowl of ice water to retain its green color. Blend into a smooth puree using a blender or food processor.

Fry Paneer: Heat 1 tablespoon of ghee or oil in a pan over medium heat. Fry the paneer cubes until they turn golden brown. Remove and set aside.

Prepare Masala: In the same pan, add the remaining 1 tablespoon of ghee or oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.

Add Spices: Add ginger-garlic paste and chopped green chilies. Sauté for 2 minutes until the raw smell disappears. Add chopped tomatoes and cook until they turn soft and the oil starts to separate.

Cook Spinach: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes. Pour in the spinach puree and mix thoroughly. Cook for 5-6 minutes on medium-low heat, stirring occasionally, until the spinach is cooked and the gravy thickens.

Add Paneer: Add the fried paneer cubes and garam masala powder. Stir gently to coat the paneer with the spinach gravy. Simmer for another 2-3 minutes to allow the flavors to blend together.

Serve: Garnish with a drizzle of cream and finely chopped coriander leaves. Serve hot with naan, roti, or steamed rice.