Palak Paneer is probably one dish that is on ALL Indian restaurant menu cards around the world. Restaurant can be South Indian, North Indian or any Indian cuisine at all, I’m sure all of them have Saag Paneer or Palak Paneer on their menu. It is that famous and if you are an Indian food aficionado, you probably tasted it at least once.
There are quite a few recipes on the internet for palak paneer. Each one using different spice blends and some blend the spinach to a paste and some use it just as is. I like my palak paneer creamy and smooth.
When you think of Punjabi food, this is the first dish that comes to mind. So when I made Amritsari Aloo Kulcha last week, palak paneer seemed to be the perfect side dish to go with it. I modified the recipe I found in 660 Curries by Raghavan Iyer a little to suit our taste preferences.