Palak Paneer

Palak paneer is fresh cheese cubes simmered in a smooth, spiced spinach purée. It's one of North India's most-ordered vegetarian curries, and the dish most non-vegetarians reach for too, precisely because paneer holds up in a sauce the way meat would.

What it actually is

Spinach is blanched, then blended into a smooth purée with ginger, garlic, green chilli and onion, and simmered with cumin, garam masala and a touch of cream until it thickens into a sauce. Cubes of paneer — a fresh, unaged cheese that doesn't melt — are added near the end and simmered just long enough to warm through without breaking apart.

The colour and texture vary by kitchen: some purée the spinach completely smooth, others leave it slightly textured, and the amount of cream decides how rich the final dish reads.

How it's served

• In a bowl or small karahi, with a swirl of cream on top.
• With naan or rice, always something to scoop or carry the sauce.
• As a vegetarian main, not a side — it's substantial enough to anchor a meal on its own.

Writing it on a menu

• Note the dairy; paneer and cream are both central to the dish.
• Say if you use fresh spinach or frozen; regulars sometimes have a preference for the brighter colour of fresh.
• Mention it's vegetarian, a straightforward strong option next to the meat-based curries on the same menu.
• Distinguish it from saag paneer, which uses a mix of greens rather than spinach alone; guests who know the difference will ask.