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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
For the Spinach Base:
  • 500 g 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:
  • 200 g 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

Equipment

  • Heavy Bottom Pan

Method
 

Instructions
    Prepare the Spinach
    1. Clean the spinach by soaking it in water to remove dust. Use soft stems and discard thick ones.
    2. Blanch: Boil 1 liter of water. Add spinach, green chillies, and salt. Boil for exactly 30-40 seconds.
    3. Shock: Immediately transfer the spinach to a bowl of ice-cold water.
    4. Puree: Once cold, squeeze out excess water and blend into a thick, smooth paste without adding extra water.
    The Special Masala & Paneer
    1. Dry roast coriander seeds, cumin, and peppercorns on low flame until aromatic.
    2. Coarsely grind them in a mortar and pestle.
    3. 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.
    Cooking the Gravy
    1. In a heavy-bottomed pan, heat oil. Add 1 tsp cumin and 2 dried red chillies.
    2. Add half of the chopped garlic. Sauté until light golden.
    3. Pour in the spinach puree. Cook on medium-low flame for 8-10 minutes without a lid.
    4. Add the chopped tomato and cook until soft.
    5. Add 2 tsp of the roasted spice mix and the pinch of sugar.
    6. Slowly add the paneer cubes. Stir gently and cook for 2-3 minutes.
    The Final "Lasooni" Tadka
    1. Heat 1 tbsp ghee in a small tempering pan.
    2. Add the remaining chopped garlic and sauté until golden brown. Add a dried red chili.
    3. Pour this sizzling garlic tadka over the Palak Paneer.
    4. Garnish with a swirl of fresh cream or malai.

    Notes

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