How to make Palak Paneer

Why cooks start here

Palak Paneer is cooked the way Punjabi home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Palak Paneer is a beloved staple in Punjabi households, often gracing the table as a centerpiece for casual lunches and family dinners alike. This dish captures the essence of home cooking in Punjab, where ingredients are measured by instinct and the pot is stirred with care. The spinach and paneer duo is a reflection of the region's agricultural bounty, prepared in a way that has been passed down through generations, each cook adding their personal touch. The dish should envelop your palate with the creamy, earthy richness of spinach, complemented by tender paneer cubes. The ghee adds a luxurious depth, while the garam masala provides a warm, aromatic finish. The result is a comforting, balanced dish that pairs beautifully with warm naan or a simple bowl of rice, inviting you to savor each mouthful.