How to Make Lasooni Palak Paneer, Easy Dhaba Style at Home
Lasooni Palak Paneer is a simple, tasty, and nutritious Indian dish made with spinach (Palak), garlic, and cottage cheese.
Indian cuisine is known for its rich and flavorful dishes, with each region offering unique blends of spices and ingredients. Palak Paneer is a classic example, deliciously combining spinach and cottage cheese. The traditional recipe is a favorite among many, but there are innovative variations, such as Lasooni Palak Paneer, which introduces bold and aromatic garlic flavors to the dish.
The word “Lasooni” means garlic in Hindi. It is the star of this dish. The addition of garlic brings a new layer of complexity to the dish, elevating the familiar taste of Palak Paneer to a whole new level.
The pungent aroma and robust garlic flavor infuse the creamy spinach and tender paneer with a delightful intensity that will captivate your taste buds.
If you are looking for a change from the typical Palak Paneer dish, Lasooni Palak Paneer is the perfect choice. In this Lasooni palak paneer recipe, skip the paneer, and you can relish this dish as Lasooni Palak, the hot dish ordered in the restaurant on almost all tables.
Lasooni Palak Paneer is not only delicious but also nutritious. Spinach is packed with vitamins and minerals, including iron, calcium, and other essential nutrients, making it a primary component of this dish. Paneer, a good source of protein and calcium, complements the spinach beautifully, making this dish a wholesome and nutritious choice. In addition to being a good option for everyday meals, Lasooni Palak Paneer is also a showstopper for special occasions. The robust flavors and vibrant colors make it an attractive centerpiece for festive gatherings, where it can take its place alongside other traditional and contemporary dishes, creating a memorable culinary experience.
This lasooni Palak paneer is an ideal sabji recipe to relish with roti, chapati, or paratha accompaniment with boondi ka raita, salad, and papad.
Here are a few tips to make the perfect dhaba-style lasooni palak paneer recipe at home.
- Wash the spinach in water at atleast twice or thrice. Lots of mud accumulates in the spinach.
- Do not use large stems of spinach. Cut them short.
- I have shallow-fried paneer with oil and butter and have used it in this recipe. Don’t overcook your paneer, making it chewy. Just shallow-fry it lightly.
- Sometimes, store-bought paneer turns chewy after being fried. Soak it in water immediately after frying. I have skipped this step.
- This recipe requires a lot of garlic. Ensure you use the fresh garlic and not garlic paste or mined garlic available in the market.
- I have used kasuri methi in this recipe for extra flavor. Recommend not to skip this step.
- I have used home-fresh cream. Amul or any brand of fresh cream works well.
- I have used clarified butter (ghee) for tempering. It plays a crucial role in this recipe. I highly recommend the ghee (clarified butter) to be used. You may use oil for any dietary restrictions.
Watch the video, follow the step-by-step instructions with a photo, and make this easy, delicious, and mouth-watering lasooni palak paneer dish at home. For लसूनी पालक पनीर recipe in Hindi, watch the video with subtitles in Hindi.
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Table of Contents
Recipe Video
Recipe Card
How to Make Lasooni Palak Paneer, Easy Dhaba Style at Home
Ingredients
- 3 bunches or 300 grams Spinach
- 200 grams Paneer
- 2 Onion
- 1 Tomato
- 3 tsp Garlic chopped
- 2 tbsp Oil
- 1 tbsp Clarified Butter
- 1 tbsp Butter
- 2 to 3 Green Chilies
- 1 inch Ginger
- Handful Fresh Coriander
- ¼ tsp Cumin Seeds
- 3 to 4 Cloves
- 4 to 5 Black Pepper
- 1 piece Cinnamon Stick
- 1 Big Cardamon
- ¼ tsp Turmeric Powder
- ¾ tsp Red Chili Powder
- ¾ tbsp Coriander Powder
- ¼ cup Normal Water
- Hot Water
- ¼ tsp Kasuri Methi
- ¼ tsp King Kitchen Masala
- 2 tsp Fresh Cream
- pinch Nutmeg
- Salt as per taste
- 2 Dry Red Chili
- 2 Garlic Cloves
Instructions
- Take 300 grams or three bunches of spinach. Wash the spinach twice or thrice with water, and chop off the long stems. Use the leaves with short stems. Tip* Long stems can make the gravy texture lumpy.
- Add enough water to a pan and let it come to a boil. Add 1 tsp of salt.
- Add the spinach (palak) to the boiling water in batches. Boil for a minute or until the spinach is blanched well.
- Drain the blanched spinach and drop it into ice-cold water. Tip* – This helps to retain the green color of the spinach.
- Squeeze the excess water from the blanched spinach and transfer it into a blender.
- Add two cloves of garlic, 2 to 3 chopped green chilies, 1 inch of ginger, and a handful of fresh coriander.
- Blend everything into a smooth paste (puree) without adding any water. Keep it aside.
- Add 1 tbsp of oil and 1 tbsp of butter to a pan and let the butter melt. Once the butter melts, gently drop paneer pieces and roast on a medium to low flame until light golden.
- Paneer turns light golden. Keep it aside.Tip*- You can soak the roasted paneer in the water until you use it.
- Add 1 tbsp of oil, 1 tbsp of clarified butter, and the leftover oil from the roasted paneer in another pan. Once the oil is hot, add ½ tsp of cumin seeds, one small piece of cinnamon stick, one big cardamom, 4 to 5 whole black pepper, 3 to 4 cloves, and 2 tsp of chopped garlic. Saute everything until the garlic turns light golden.
- Add two chopped onions and sauté them until they turn golden.
- Once they are golden, switch off the gas flame. Add ¼ tsp of turmeric powder, ½ tsp of red chili powder, ¾ tbsp of coriander powder, and mix well.
- Immediately add some hot water and sauté for a minute or until oil is released. Tip*- Adding water will prevent the masalas from burning.
- Add one chopped tomato and salt, and sauté until the tomatoes turn soft and tender.
- Add the spinach puree and mix well. Saute for a minute or two.
- After a minute or two, a thick puree with no moisture is ready.
- Add ¼ cup of hot water and mix well. Tip* – Do not add more water. A thick consistency of gravy works well for this dish.
- Add 2 tsp of fresh cream, ¼ tsp of kitchen king masala, salt as per taste, and ¼ tsp of kasuri methi. Mix well and sauté for a minute or two.
- Add the roasted paneer pieces and a pinch of nutmeg. Mix gently.
- At this stage, the spinach has cooked well, and the gravy is ready.
- Transfer it to a serving plate or a bowl.
- Heat 1 tbsp of clarified ghee in a pan and add 1 tsp of garlic, two dry red chili, and ¼ tsp of red chili powder and sauté for a few seconds. Tip* – Adjust the chili powder as per taste.
- Spread the tempering over the gravy.
- Serve hot with either roti, chapati, or paratha, accompanied with salad and raita.
How to Make Lasooni Palak Paneer at Home Step by Step Photos
- Take 300 grams or three bunches of spinach. Wash the spinach twice or thrice with water, and chop off the long stems. Use the leaves with short stems. Tip* Long stems can make the gravy texture lumpy.
- Add enough water to a pan and let it come to a boil. Add 1 tsp of salt.
- Add the spinach (palak) to the boiling water in batches. Boil for a minute or until the spinach is blanched well.
- Drain the blanched spinach and drop it into ice-cold water. Tip* – This helps to retain the green color of the spinach.
- Squeeze the excess water from the blanched spinach and transfer it into a blender.
- Add two cloves of garlic, 2 to 3 chopped green chilies, 1 inch of ginger, and a handful of fresh coriander.
- Blend everything into a smooth paste (puree) without adding any water. Keep it aside.
- Add 1 tbsp of oil and 1 tbsp of butter to a pan and let the butter melt. Once the butter melts, gently drop paneer pieces and roast on a medium to low flame until light golden.
- Paneer turns light golden. Keep it aside. Tip*- You can soak the roasted paneer in the water until you use it.
- Add 1 tbsp of oil, 1 tbsp of clarified butter, and the leftover oil from the roasted paneer in another pan. Once the oil is hot, add ½ tsp of cumin seeds, one small piece of cinnamon stick, one big cardamom, 4 to 5 whole black pepper, 3 to 4 cloves, and 2 tsp of chopped garlic. Saute everything until the garlic turns light golden.
- Add two chopped onions and sauté them until they turn golden.
- Once they are golden, switch off the gas flame. Add ¼ tsp of turmeric powder, ½ tsp of red chili powder, ¾ tbsp of coriander powder, and mix well.
- Immediately add some hot water and sauté for a minute or until oil is released. Tip*- Adding water will prevent the masalas from burning.
- Add one chopped tomato and salt, and sauté until the tomatoes turn soft and tender.
- Add the spinach puree and mix well. Saute for a minute or two.
- After a minute or two, a thick puree with no moisture is ready.
- Add ¼ cup of hot water and mix well.Tip* – Do not add more water. A thick consistency of gravy works well for this dish.
- Add 2 tsp of fresh cream, ¼ tsp of kitchen king masala, salt as per taste, and ¼ tsp of kasuri methi. Mix well and sauté for a minute or two.
- Add the roasted paneer pieces and a pinch of nutmeg. Mix gently.
- At this stage, the spinach has cooked well, and the gravy is ready.
- Transfer it to a serving plate or a bowl.
- Heat 1 tbsp of clarified ghee in a pan and add 1 tsp of garlic, two dry red chili, and ¼ tsp of red chili powder and sauté for a few seconds. Tip* – Adjust the chili powder as per taste.
- Spread the tempering over the gravy.
- Serve hot with either roti, chapati, or paratha, accompanied with salad and raita.
FAQs
What is lasooni Palak Paneer?
Lasooni Palak Paneer is a simple, tasty, and nutritious Indian dish made with spinach (Palak), garlic, and cottage cheese.
What is the difference between lasooni palak paneer and palak paneer?
Palak Paneer is a classic example, deliciously combining spinach and cottage cheese. The traditional recipe is a favorite among many, but there are innovative variations, such as Lasooni Palak Paneer, which introduces bold and aromatic garlic flavors to the dish.
Is it healthy to eat lasooni palak paneer?
Lasooni Palak Paneer is not only delicious but also nutritious. Spinach is packed with vitamins and minerals, including iron, calcium, and other essential nutrients, making it a primary component of this dish. Paneer, a good source of protein and calcium, complements the spinach beautifully, making this dish a wholesome and nutritious choice.
Conclusion
Lasooni Palak Paneer is a testament to the culinary creativity inherent in Indian cuisine. By infusing the classic Palak Paneer with the bold flavors of garlic, this dish offers a unique and memorable dining experience. Whether you’re a seasoned chef or a home cook looking to spice up your menu, Lasooni Palak Paneer is a must-try that celebrates the rich tapestry of Indian flavors. If you enjoy this recipe, please share it with your friends and leave a comment to let us know how we can improve. We appreciate your feedback, and it motivates us to do better.