ढ़ाबा स्टाइल लहसुनी पालक पनीर | Lasooni Palak Paneer | Burnt Garlic Trick inside! Chef Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 166.9K views Dec 22, 2025

Want to know the secret to that bright green, restaurant-style Palak Paneer? It’s all about the Ice Bath and the Double Garlic Tadka! 🟢🧄 In this video, I’m sharing my authentic recipe for Lasooni Palak Paneer. Unlike regular Palak Paneer, this version uses "burnt" garlic (Lasoon) to infuse a smoky, nutty flavor that completely transforms the dish. No heavy cream needed—just pure flavor! In this video, you will learn:

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Spinach leaves (पालक) - 500 gms - 700 gms
Paneer (पनीर) - 100 gms
Salt (नमक) - a large pinch

For Chilli Garlic Oil

Garlic cloves (लहसुन) - 4 nos
Oil (तेल) - 4 tbsp
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) - 2 tsp

For Palak Paneer

Oil (तेल) - 1 tbsp
Butter (मखन) - 2½ tbsp
Cumin (जीरा) - ½ tsp
Garlic, chopped (लहसुन) - 1 tbsp
Onion, chopped (प्याज़) - ¼ cup
Green chilli, chopped (हरि मिर्च) - 1 no
Ginger, chopped (अदरक) - ¾ tbsp
Red Chilli powder (लाल मिर्च पाउडर) - 1 tsp
Cumin powder (जीरा पाउडर) - ½ tsp
Coriander powder (धनिया पाउडर) - 1 tsp
Water (पानी) - a dash
Salt (नमक) - to taste
Chilli Garlic Oil (मिर्च लहसुन तेल) - 2 tsp

Step-by-Step Cooking Instructions

1
Preparing and cutting the spinach: Follow Chef Kunal's masterclass timestamp at [00:44] for exact visual guidance, heat control, and pan technique.
2
The Ice Bath technique for bright green color: Follow Chef Kunal's masterclass timestamp at [01:40] for exact visual guidance, heat control, and pan technique.
3
Cutting and marinating the paneer: Follow Chef Kunal's masterclass timestamp at [03:02] for exact visual guidance, heat control, and pan technique.
4
Making the special Chili Garlic Oil (Rogan): Follow Chef Kunal's masterclass timestamp at [05:22] for exact visual guidance, heat control, and pan technique.
5
Final garnish with Chili Garlic Oil: Follow Chef Kunal's masterclass timestamp at [10:30] for exact visual guidance, heat control, and pan technique.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover ढ़ाबा स्टाइल लहसुनी पालक पनीर?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.