Palak paneer

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Palak paneer
Palak Paneer (Cottage cheese in spinach gravy).jpg
Palak paneer
Course Main
Place of origin Indian Subcontinent
Region or state Punjab region
Serving temperature Hot
Main ingredients Spinach, paneer, tomato gravy, onions chopped
Cookbook: Palak paneer  Media: Palak paneer

Palak paneer (pronounced [paːlək pəniːr]) is a vegetarian dish originating from the Punjab region of the Indian Subcontinent,[1] consisting of spinach, tomato gravy sauce and paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices.[2]

Serving[edit]

This yummy Punjabi vegetable is served hot with variety of tandoor selections- roti, naan, kulcha, chappati or alongside rice. It is always served with some pickles most preferred one is raw mango pickle. In addition, at most restaurants you will be served onions and papads alongside. It is recommended to add some lemon juice on onion rings and sprinkle some chaat masala for satiating your taste buds. One should consume buttermilk or lassi to cherish and digest this tasty dish from the Northern India. Dhaba restaurants often specialise in palak paneer.

Variations[edit]

There are numerous various of Palak Paneer depending on each region and its unique taste. Many communities like Jains make a variation of Palak Paneer where they don’t add onion or garlic to its gravy.[3] Some also, add boiled or deep fried potatoes to this dish alongside paneer, to increase the quantity incase this dish is made in bulk to serve many.

Where to eat palak paneer in India[edit]

If you are visiting Punjab, you will most likely find best palak paneer across state. For rest of India, it is best to have it at roadside dhabas that are operated by Punjabis or at restaurants that specialize in North Indian foods.

See also[edit]

References[edit]