Garlic-Loaded Ultra Creamy Hotel Style Lasooni Palak Paneer

Have you ever wondered why restaurant Palak Paneer looks so vibrant and tastes so incredibly creamy, while homemade versions often turn out dark, brownish, or slightly bitter?

Today, I’m sharing the ultimate secrets to making authentic Lasooni Palak Paneer. This isn’t just any spinach curry; it’s loaded with garlic, features a special roasted spice blend, and uses professional techniques to ensure your spinach stays bright green and your paneer remains soft as silk.

Jump to Recipe

The Secret to the Perfect Green Color

Most people overcook their spinach, which destroys the chlorophyll and turns the dish a dull brown. The secret is Blanching and Shocking. By boiling the spinach for only 30-40 seconds and immediately plunging it into ice-cold water, we “lock” the color in.

Watch the Full Video Tutorial

Key Tips for Success

1. Don’t Cover the Pan: Cooking spinach with a lid on traps acid, which turns the leaves brown. Keep the pan open!
2. The Ice Bath: This is non-negotiable for that “Hotel Style” look.
3. Special Spice Blend: We skip the turmeric and red chili powder to keep the color pure. Instead, we use a freshly roasted mix of coriander, cumin, and black pepper.
4. Sugar: A tiny pinch of sugar balances the natural bitterness of the spinach.

<a id=”recipe-card”></a>

📋 Recipe: Lasooni Palak Paneer

Yields: 3-4 Servings | Prep time: 15 mins | Cook time: 25 mins

Ingredients

For the Spinach Base:

• 500g Fresh Spinach (Palak)
• 2 Green Chillies
• 1 tsp Salt
• Ice-cold water (for shocking)

The Roasted Spice Mix:

• 1/2 tsp Whole Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Whole Black Peppercorns

Main Gravy:

• 200g Paneer (cubed)
• 25-30 cloves Garlic (finely chopped)
• 1 tsp Cumin Seeds
• 2 Dried Red Chillies
• 1 small Tomato (optional, for balance)
• 1/4 tsp Sugar
• 1 tbsp Cooking Oil
• 1 tbsp Desi Ghee (for final tempering)
• Fresh Cream or Malai (for garnish)

Instructions

1. Prepare the Spinach

• Clean the spinach by soaking it in water to remove dust. Use soft stems and discard thick ones.
• Blanch: Boil 1 liter of water. Add spinach, green chillies, and salt. Boil for exactly 30-40 seconds.
• Shock: Immediately transfer the spinach to a bowl of ice-cold water.
• Puree: Once cold, squeeze out excess water and blend into a thick, smooth paste without adding extra water.

2. The Special Masala & Paneer

• Dry roast coriander seeds, cumin, and peppercorns on low flame until aromatic.
• Coarsely grind them in a mortar and pestle.
• In a pan, lightly fry paneer cubes in 1 tbsp oil until golden. Pro-tip: Immediately soak fried paneer in a bowl of water to keep it soft.

3. Cooking the Gravy

• In a heavy-bottomed pan, heat oil. Add 1 tsp cumin and 2 dried red chillies.
• Add half of the chopped garlic. Sauté until light golden.
• Pour in the spinach puree. Cook on medium-low flame for 8-10 minutes without a lid.
• Add the chopped tomato and cook until soft.
• Add 2 tsp of the roasted spice mix and the pinch of sugar.
• Slowly add the paneer cubes. Stir gently and cook for 2-3 minutes.

4. The Final “Lasooni” Tadka

• Heat 1 tbsp ghee in a small tempering pan.
• Add the remaining chopped garlic and sauté until golden brown. Add a dried red chili.
• Pour this sizzling garlic tadka over the Palak Paneer.
• Garnish with a swirl of fresh cream or malai.

Serve hot with Garlic Naan, Roti, or Jeera Rice!

If you enjoyed this recipe, don’t forget to like and subscribe to the channel for more restaurant-style secrets!