Palak Paneer is a traditional North Indian vegetarian dish that perfectly blends health and indulgence. Made with fresh spinach puree and soft paneer cubes, it is a staple in Punjabi households and a favorite across Indian restaurants worldwide. The dish has Mughlai roots but gained popularity as an everyday curry because of its nutritional value and ease of preparation. Its creamy texture and mild spice level make it suitable for both kids and adults, served with rice or Indian breads like naan and roti.
Nutrition & Benefits:
Spinach is packed with iron, fiber, and essential vitamins, while paneer is an excellent protein source. Together, they create a wholesome, balanced dish perfect for vegetarians.
Serving Suggestions & Variations:
Traditionally paired with naan, roti, or jeera rice.
Add cream or butter for a restaurant-style version.
Replace paneer with tofu for a vegan twist.
Enhance flavors with kasuri methi for a signature North Indian aroma.
Cooking Tips:
Blanch spinach to retain vibrant green color.
Use homemade paneer for soft, melt-in-mouth texture.
Add ginger-garlic paste for an earthy flavor.
Cook spinach briefly to avoid bitterness.
FAQs:
Is Palak Paneer healthy for weight loss? → Yes, it’s low-carb and high in protein but avoid excess cream if on a diet.
Can Palak Paneer be frozen? → Yes, freeze the spinach gravy without paneer; add paneer fresh when reheating.
What’s the difference between Palak Paneer and Saag Paneer? → Palak Paneer uses spinach alone; Saag Paneer includes mustard greens and other leafy vegetables.
How can I make Palak Paneer vegan? → Swap paneer with tofu and cream with cashew cream or coconut milk.
