Palak paneer is on every authentic Punjabi menu – whether at an Indian restaurant or at home.
Palak paneer is creamy, fresh, flavorful, and the paneer adds amazing diversity to the smooth texture of the spinach. I don’t know that I can get enough of the stuff. Then again, I feel that way about anything that has spinach or paneer in it. As kids we ate two types of saag – palak and sarson. Palak is spinach and sarson is mustard greens…which if you haven’t had sarson da saag, oh are you missing out!
This recipe is easy, fast-ish, and amazing. I think you’ve realized by this point when we say that something is fast to cook we’re still talking about an hour, so it’s a bit relative. The other thing that’s unique about lots of Punjabi recipes is that there’s no exact way to make them because of how ancient the recipes are. We tend to cook based on eyeballing ingredients and the notion of whether it smells “right”, so each recipe is somewhat different and unique to the cook. So make sure to taste it as you go along and add in spices based on your palate.
I normally like to serve this dish with fresh paranthas or roti, but you could easily stop by your local takeaway on the way home and pick up some fresh naan. I normally also pair this with a dry sabji and some raita.
6 servings per container
- Amount Per ServingCalories318
- % Daily Value *
- Total Fat
- Saturated Fat 13.8g 69%
- Cholesterol 57mg 19%
- Sodium 192mg 8%
- Potassium 933mg 27%
- Total Carbohydrate
- Dietary Fiber 4.1g 17%
- Sugars 3.6g
- Protein 12.8g 26%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.