This flavorful dish is easy to make at home. My palak paneer recipe uses ingredients that are relatively easy to find and takes about 45 minutes to cook. Honestly, I couldn’t stop eating this when I was testing the recipe. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day! Keep an eye on the paneer when you are pan frying it. Often times, I walk away from the stove to clean up the kitchen and I end up over frying the paneer. When you are frying the paneer, aim for the light golden color that you see in the photo above.
SAAG PANEER VS. PALAK PANEER
For a long time, I thought that saag paneer and palak paneer were the same dish. Part of my confusion came from various Indian restaurant menus I’ve seen over the years. In some restaurants, I’ve seen the spinach and paneer dish described as “palak paneer.” At other restaurants, that same dish is called “saag paneer.” That’s why I assumed that “palak” and “saag” were different ways of saying spinach in Hindi. After some research, I learned that “palak” is Hindi for spinach, while “saag” means leafy greens (mustard greens, collard greens, fenugreek, spinach, etc.). Technically speaking, saag paneer refers to a paneer dish that is served with a sauce of mixed greens. Because this recipe uses spinach only, I am calling it palak paneer.
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