Palak paneer
Paneer cheese cubes in a spiced spinach purée
Palak paneer is a main dish from India made with paneer (a fresh cheese) or chhena in a thick purée of spinach. The spinach is cooked and blended, then mixed with sautéed onions, tomatoes, and spices before adding cubes of paneer. It is served hot, often with roti, naan, or rice.
- Made with paneer cheese cubes in a spinach purée
- Spiced with ginger, garlic, garam masala and more
- Served hot with roti, naan, or rice
- Distinct from saag paneer, which uses mixed greens
What is Palak paneer?
Palak paneer is a dish where cubes of paneer, a fresh Indian cheese, are simmered in a thick, green spinach purée. The spinach is cooked and blended until smooth, then combined with sautéed onions, tomatoes, and a mix of spices. The finished dish is creamy and green, with the mild, soft paneer balancing the earthy, spiced spinach sauce. It is always served hot and is a staple in Indian restaurants and homes.
Where does Palak paneer come from?
Palak paneer comes from the Indian subcontinent and is especially popular across India. The name comes from 'palak', meaning spinach in several Indian languages, and 'paneer', the fresh cheese used in the dish. While its exact origins are not detailed, it is a common offering in dhaba restaurants, which are roadside eateries known for traditional North Indian food. The dish is distinct from 'saag paneer', which can include other leafy greens besides spinach.
How is Palak paneer made?
To make palak paneer, spinach leaves are first boiled and then pureed into a smooth paste. Onions and tomatoes are sautéed with spices such as ginger, garlic, garam masala, turmeric, chili powder, and cumin. The spinach purée is added to this mixture, and finally, cubes of paneer are stirred in, sometimes after being grilled. The dish is cooked until the flavors meld and the sauce thickens.
How and when is Palak paneer eaten?
Palak paneer is eaten hot, typically for lunch or dinner. It is commonly served with Indian breads like roti, naan, or paratha, or with boiled rice. Sometimes, sliced onions are offered on the side for a traditional touch. It is a popular choice both in homes and in dhaba-style restaurants, and is enjoyed as part of a larger meal.
Kinds of Palak paneer
The main variation is between palak paneer, which uses only spinach, and saag paneer or saag chhena, which can include other leafy greens such as mustard greens. Some modern takes, like palak paneer idli, combine the spinach-cheese mixture with South Indian steamed rice cakes. However, traditional palak paneer is defined by its use of only spinach as the green base.
What Palak paneer means
Palak paneer is a well-loved vegetarian dish in India, found in both home kitchens and restaurants. Dhaba eateries are known for their versions of palak chhena. The dish is often part of everyday meals rather than tied to festivals or religious occasions. Its popularity has led to creative adaptations and frequent discussion in food circles.
Questions people ask about Palak paneer
What is palak paneer made of?
Palak paneer is made from paneer (fresh Indian cheese) or chhena, cooked in a thick purée of spinach, onions, tomatoes, and spices like ginger, garlic, garam masala, turmeric, chili powder, and cumin.
Where does palak paneer come from?
Palak paneer comes from India and is a staple dish across the Indian subcontinent, especially popular in North Indian cooking and dhaba restaurants.
How is palak paneer different from saag paneer?
Palak paneer uses only spinach for the green sauce, while saag paneer can include other leafy greens like mustard greens along with spinach.
How is palak paneer usually served?
It is served hot, often with Indian breads such as roti, naan, or paratha, or with boiled rice. Sliced onions may be served on the side.
Is palak paneer vegetarian?
Yes, palak paneer is a vegetarian dish, as it contains no meat or fish and is based on cheese and spinach.
Good reading and sources
The facts on this page come from the Wikipedia article "Palak paneer", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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