Palak Paneer or Saag Paneer is a popular Punjabi dish that rivals only the Tikka Masala. Palak refers to spinach and Saag is any greens.

A hard core spinach fan, Palak Paneer is my absolute favorite. It combines my favorite things, spinach or Palak and Paneer. I have also made a vegan version of this several times with Tofu or Soya Paneer as it is commonly known in India. The recipe remains the same. Tofu lovers will prefer the tofu version not just for health reasons, but because Tofu takes on the taste of the sauce, while Paneer does retain a characteristic milky taste.

One main question people have while preparing any Paneer/ Tofu dish is whether they should fry the paneer or not. I say it is entirely up to you. For me personally, it depends on my mood. Really fresh paneer or tofu is so creamy that frying it up seems like sacrilege! But sometimes I prefer the crunchy brown texture you get from frying.

You will need a food processor or blender for this dish.  A ‘saboot’ or whole or rustic version is possible, but not the thing. I swear by my Cuisinart when it comes to food processors. Phillips or Bajaj are equally reliable brands in India.

So here’s a simple recipe that you can keep eating for years together! I’ve been making this for the last 25 years. No, I’m not that old. I just started cooking really young! 😉

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So when are you trying out this personal favorite of mine – Palak Paneer?”