Palak Paneer
A vegetarian dish of fresh, unripened cheese cooked in a thick, creamy spinach purée, paneer palak originated in the northern Indian state of Punjab. Named for its two primary ingredients — spinach and paneer cheese — palak paneer is reminiscent of saag paneer (which typically uses a mixture of greens, including spinach, fenugreek leaves and mustard greens) but instead uses blended spinach as its sole source of greens. A fresh, firm, mild cheese used throughout India, paneer is prized for its texture and its ability to absorb the flavors of its surrounding ingredients, as it holds its shape without melting when heated. If you’re unable to find paneer, you can try firm tofu instead. Here, the paneer is heated in the sauce, however, you could sear the cubes in a pan before adding them to the dish. Serve palak paneer with naan or steamed basmati rice.
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