Palak Paneer

Palak Paneer is one of North India's most iconic vegetarian dishes, rooted in the Punjabi farming tradition where fresh winter greens — *palak* (spinach), *sarson* (mustard greens), and *methi* (fenugreek) — were harvested and simmered into nourishing, spiced curries. The word *palak* simply means spinach in Hindi, and *paneer* refers to the fresh, unaged cottage cheese that has been a staple of Indian vegetarian cooking since ancient times, prized for its high protein content and ability to absorb the flavors of whatever it's cooked with. At Raunak, we blanch fresh spinach and purée it into a silky, vibrant green base, then gently simmer it with ginger, garlic, green cardamom, and a touch of garam masala. Soft cubes of house-made paneer are folded in, and the dish is finished with a pat of butter that adds a glossy richness without overpowering the delicate, earthy flavor of the greens.

The spinach gravy is velvety and smooth — almost sauce-like — with a mild, savory warmth from the cumin and ginger. The paneer provides a satisfying contrast: firm enough to hold its shape, yet soft and creamy on the bite. A hint of butter rounds out the finish, giving the dish a subtle richness that lingers without heaviness.

Spinach is a nutritional powerhouse — rich in iron, vitamin K, vitamin A, folate, and antioxidants like lutein and zeaxanthin, which support eye health. Paneer contributes high-quality vegetarian protein and calcium. Together, this dish delivers a balanced combination of plant-based micronutrients and dairy protein, making it one of the more nutrient-dense options on the Indian menu. It's naturally gluten-free and can be made lower-carb by pairing with a salad instead of bread or rice.