You can spot palak paneer from across the room: a deep, glossy green, dotted with pale cubes of fresh cheese. The name is as simple as the idea – palak means spinach, paneer is a mild Indian fresh cheese – yet it is one of the best-loved vegetarian dishes of North India. Creamy, warmly spiced and surprisingly light, it shows how much flavour Indian cooking can draw out of an everyday leafy green.
At a glance
- Name: palak paneer, also spelt palak panir (palak = spinach, paneer = fresh cheese)
- Origin: North India, traditionally credited to the Punjab
- Flavour: creamy, earthy and green, gently warm, with soft cubes of mild cheese
- Key ingredients: spinach, paneer, onion, ginger, garlic, cumin, garam masala, cream
- Eat it with: naan, chapati, basmati rice
From the plains of the Punjab
Nobody knows exactly when the first palak paneer was cooked. The dish is usually traced to the fertile plains of the Punjab in northern India, where leafy greens have always been part of daily life. That is also home to its older cousin, saag – a slow-cooked dish of mixed leaves, above all mustard greens. Palak paneer is often described as the gentler, spinach-only branch of that tradition: milder, smoother and easier to make, because spinach can be found almost anywhere.
It made its name at the dhabas, the no-frills roadside eateries along North India’s highways, many of which are still known for their palak paneer today. From there it travelled into city restaurants, wedding buffets and family kitchens – and eventually onto Indian menus all over the world.
A winter dish at heart
In North India, spinach grows best in the cooler months, so palak paneer is traditionally a winter dish, eaten most between November and February when the markets are full of fresh, tender leaves. Today you can find it all year round, but the idea of bright greens in the cold season has stuck.
Where does paneer come from?
The cheese has a murky history of its own. One common view links paneer to the Mughal era and Persian and Afghan influence; another theory points to Portuguese cheesemaking in Bengal in the 17th century. What is certain is that paneer is one of the simplest cheeses there is. Milk is heated and soured with lemon juice or vinegar, and the curds are strained and pressed. Paneer does not melt, which is why the cubes keep their shape in a hot sauce – and for many vegetarians in India it is an important source of protein.
A good palak paneer is as green as the leaf it was made from.
How palak paneer is made
It looks simple, but it takes a feel for timing. The real skill is giving the spinach plenty of flavour without cooking away its colour.
1. Blanch the spinach
The leaves go into boiling water for just two or three minutes, then straight into iced water. The reason is chemistry: too much heat and acid change the chlorophyll, turning bright green into a dull olive. The cold water stops the cooking in its tracks. The spinach is then squeezed dry and blended to a smooth purée, often with fresh coriander and green chilli, and some cooks add a few drops of lemon juice as they blend.
2. Build the base
Whole spices are toasted first in hot oil or ghee – usually cumin seeds and a bay leaf. Finely chopped onion follows with ginger and garlic, cooked slowly until soft and the raw smell has gone. Many recipes add tomato; others leave it out on purpose so the spinach stays in the spotlight. Ground coriander, cumin and a little chilli bring warmth.
3. Bring it together
The spinach purée goes into the pan and simmers for only a few minutes, uncovered, because a lid dulls the colour. Only then do the paneer cubes go in. Some cooks fry them briefly first for a light crust; others soak them in warm water to keep them extra soft. To finish: garam masala, often a pinch of crushed dried fenugreek leaves (kasuri methi), and a splash of cream or a knob of butter to make it round and velvety.
What does palak paneer taste like?
The first impression is creamy and mellow. Then the spinach comes through: slightly earthy, fresh, with a faint bitterness softened by the cream and onion. Cumin and garam masala give a warm backdrop, while ginger and green chilli add a gentle lift. The paneer itself is quietly milky – it soaks up the sauce and gives a soft, slightly springy contrast to the smooth purée. Traditionally it is mild to medium in heat, but it takes extra spice very well.
Palak paneer or saag paneer?
Outside India the two names are often used as if they meant the same thing. Strictly speaking, they don’t:
- Palak paneer is made with spinach only. It is milder, smoother and usually a vivid green.
- Saag paneer uses a mix of leaves – typically mustard greens, often with spinach and fenugreek. That makes it bolder, a little bitter and more rustic.
Close relatives include aloo palak, with potatoes instead of cheese, and spinach curries made with lamb, popular across North India and Pakistan. The principle is always the same: the spinach purée is the stage, and cheese, potato or meat is the star.
What to eat with palak paneer
A thick, creamy curry like this needs something to scoop it up:
- Naan: soft flatbread, plain or with garlic – the restaurant classic.
- Chapati or roti: the thin wholemeal bread eaten with it every day in North Indian homes.
- Basmati rice: light and fragrant, especially good as jeera rice with cumin.
- Makki ki roti: the Punjabi cornmeal flatbread, the traditional partner of saag.
In the countryside a few slices of raw onion often come on the side – their bite is a fresh counterpoint to the creamy sauce.
Palak paneer around the world
Abroad, palak paneer has become the flagship of vegetarian Indian food, found on almost every Indian menu in the UK, North America and Germany. It has changed a little on the way: some cooks use kale or chard, and vegan versions swap the cheese and cream for tofu and cashew cream. In India itself, a 2020 mash-up of palak paneer and South Indian idli sparked a lively debate online. The original pairing of spinach and paneer, though, remains unbeaten.
Palak paneer at Masalas
In our kitchen in Berlin-Köpenick we cook palak paneer the way many of our guests love it: spinach with paneer in a creamy sauce, warmly spiced and satisfying. We cook without alcohol, and the dish is vegetarian – for pickup or delivered to your door.
And you choose the heat. If you want it the way it is eaten in India, with real Indian spice, just tell us in the order note – or ask for it mild, as many of our guests in Germany prefer.
Palak Paneer
Spinach with Paneer in cream sauce
Allergens: milk
Your heat: mild, or real Indian spicy – just add it in the note when you order.
Order nowGoes well with it
More variations at Masalas
Palak paneer FAQ
What is paneer?
Paneer is an Indian fresh cheese made by souring milk with lemon juice or vinegar and pressing the curds. It tastes mild and does not melt when heated, so the cubes keep their shape in the sauce.
Is palak paneer spicy?
Traditionally it is mild to medium. At Masalas you can have it mild or with real Indian heat – just add a note to your order.
What allergens does palak paneer contain?
Our palak paneer contains milk and dairy products, for example in the paneer and the cream sauce. If you have an allergy, please call us before ordering: 030 66068017.
