Palak Paneer

Created by: Howcan Team

Palak paneer is a classic North Indian dish featuring paneer (Indian cheese) in a creamy spinach (palak) gravy. Its origins can be traced back to the Punjab region, where it was traditionally prepared using fresh, locally sourced spinach and homemade paneer. Over time, this flavorful dish gained popularity across India and eventually made its way to international menus. Renowned chefs like Sanjeev Kapoor and Tarla Dalal have contributed their own unique twists to the traditional palak paneer recipe, adding to its widespread appeal. Today, this beloved dish can be found in Indian restaurants worldwide, with some of the best versions hailing from Delhi, Punjab, and Uttar Pradesh. The key to a perfect palak paneer lies in the balance of spices, the creaminess of the gravy, and the texture of the paneer. While some chefs prefer to blanch the spinach for a vibrant green color, others opt for a more rustic approach, blending the spinach directly into the gravy. Additionally, the use of ghee (clarified butter) and kasuri methi (dried fenugreek leaves) is essential for an authentic flavor profile. For those seeking a vegan alternative, substituting paneer with tofu and using coconut milk instead of cream can result in a delicious plant-based version of this classic dish. Whether enjoyed with fluffy naan or fragrant basmati rice, palak paneer continues to be a beloved staple in Indian cuisine, offering a delightful combination of earthy spinach and rich, creamy paneer.