Palak Paneer is a classic North Indian vegetarian dish that combines nutrient‑rich spinach with soft paneer cheese. Historically, it emerged in Punjabi households as a way to incorporate leafy greens into festive meals, and over time it became a staple in restaurant menus across India.

In Punjab, the gravy is often richer with added cream and butter, while in Gujarat a sweeter version may include a touch of sugar. Some South Indian adaptations use mustard seeds and curry leaves for a different flavor profile.

Palak Paneer is traditionally served hot with tandoori roti, naan, or paratha, and sometimes accompanied by jeera rice. It is a popular dish for celebrations, family gatherings, and festive occasions like Diwali.

Palak Paneer is frequently prepared for festivals such as Diwali, Navratri, and wedding feasts because it offers a wholesome vegetarian option that pleases both children and adults.

The dish balances the earthy, slightly bitter taste of spinach with the mild, milky flavor of paneer, enriched by aromatic spices and a creamy texture, making it both nutritious and indulgent.

Common mistakes include over‑cooking the spinach (which dulls the colour), over‑blending the paneer (making it mushy), and adding too much water, which results in a runny gravy. Follow the short blanching time and add water gradually.

Cornflour creates a glossy, smooth gravy without adding a starchy taste, whereas flour can make the sauce cloudy and slightly gritty. The slurry also thickens quickly at lower temperatures, preserving the spinach colour.

Yes, you can prepare the spinach puree and keep it refrigerated for up to 24 hours. Add the paneer and finish the dish just before serving; reheat gently on low heat to prevent the paneer from breaking down.

The gravy should be thick yet pourable, with a deep, vibrant green colour. Paneer cubes should be soft but retain their shape, and the surface should have a glossy sheen from the cream and butter.

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