Few vegetarian dishes have earned as much global recognition as palak paneer – a vibrant green curry of puréed spinach and soft, fresh cheese, delicately spiced and unmistakably Indian. Comforting yet deeply flavourful, this dish has come to symbolise both the ingenuity of North Indian cuisine and the culinary possibilities of vegetables treated with care and respect.
Palak, the Hindi word for spinach, has long been cultivated across the Indian subcontinent, especially in the fertile plains of Punjab, where palak paneer is thought to have originated. Spinach thrives in the region’s cooler winters, making the dish a seasonal staple between November and February. Paneer, a non-melting cheese made by curdling milk with lemon juice or vinegar, has been used in Indian cooking since at least the 16th century, when Persian and Afghan influences introduced new dairy traditions to the Mughal court. Though its exact origins are debated, paneer likely took root in North Indian kitchens where it became a crucial source of protein in vegetarian diets.
Palak paneer’s appeal lies in its textural and flavour balance. The spinach is blanched, spiced, and blended into a smooth, creamy base, often with onions, garlic, ginger and garam masala, then paired with cubes of lightly fried paneer that absorb the flavours without disintegrating. A swirl of cream or butter is sometimes added at the end for richness – a reflection of the dish’s celebratory status, often served at weddings or family feasts. Yet it is also a home-cooked favourite.
As Indian food travelled the world through migration and diaspora, palak paneer became a standard offering at curry houses in Britain and beyond. In some Western adaptations, spinach is substituted with kale or Swiss chard, and commercial versions often tone down the spices or add tomato for colour and acidity. Still, the essence remains – a green sauce made luxurious by the presence of cheese. In Cyprus, where spinach grows abundantly in winter and local halloumi or anari can sometimes stand in for paneer, the dish finds an unexpected yet fitting resonance with regional ingredients.
Palak paneer has also inspired a number of offshoots. The broader category of saag, which refers to any leafy green curry, allows for variations such as mustard greens or fenugreek in place of spinach. Meanwhile, vegan versions use tofu or cashew cream to replicate paneer’s texture and richness.
In many ways, palak paneer is more than the sum of its parts – a dish that transforms humble greens and milk into something celebratory and deeply satisfying.
