Indian · Main course · SAMPLE RECIPE
Palak paneer · spinach & soft cheese
Tender paneer in a deep-green spinach sauce with ginger, garlic, and gentle spice. A comforting vegetarian dish for scooping up with warm flatbread.
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A NOTE FROM THE KITCHEN
Let the spinach keep its character.
Paneer is a firm, fresh Indian cheese that holds its shape when heated; loose cottage cheese is not a substitute. This version briefly blanches the spinach and leaves the paneer unbrowned. Rice or flatbread is an optional accompaniment, prepared separately.
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Palak paneer · spinach & soft cheese
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BEHIND THE DISH · North Indian cooking
Palak paneer · spinach & soft cheeseBeyond the plate.
Soft paneer and green spinach make a pairing whose appeal is as much about texture as spice.
ORIGINS & EVOLUTION
Spinach gives the dish its name.
Palak means spinach, and paneer is a fresh cheese used widely in Indian cooking. The combination is especially familiar in North Indian and Punjabi food traditions. It should not be confused with every preparation called saag, a broader word for leafy greens.
CULTURAL CONTEXT
A familiar restaurant and home dish.
Palak paneer appears on restaurant menus and home tables, often with roti, naan, or rice. Some cooks add cream, while others let the spinach provide nearly all the sauce’s body. Spice levels and the texture of the purée vary.
AT THE TABLE
Our briefly blanched version.
Here the spinach is blanched, cooled, and blended before joining a cooked onion-and-tomato base. The paneer warms in the sauce without frying. A little cream is optional, and a short final simmer helps the spinach remain the leading flavor.
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