Palak Paneer — Spinach and Cheese Technique (पालक पनीर)

Punjab, North India — associated with Mughal and Punjabi culinary traditions

Palak paneer is India's most globally recognised vegetarian main: cubes of fresh paneer in a brilliant green spinach (palak) sauce, its colour retained by the technique of blanching and immediately shocking the spinach before blending. The spinach sauce is not a crude puree — it involves a cooked base of onion-tomato-ginger-garlic into which the green puree is integrated, then finished with cream and spiced with only cumin, garam masala, and fresh chilli. The paneer can be fried before addition (firmer, with caramelised edges) or added fresh (softer, absorbs sauce better). The colour of the dish is a technical statement: dull khaki indicates inadequate blanching or too-long cooking; vivid green signals mastery.

Served with naan or missi roti. The acidity of the spinach means it pairs naturally with richer breads. Mango lassi alongside.