Palak Paneer (Punjabi Style)

To store leftover Palak Paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, add a splash of water to maintain the creamy texture.

Yes, you can easily make Palak Paneer vegan by substituting paneer with tofu or a vegan cheese alternative. Additionally, replace the milk and fresh cream with coconut milk or cashew cream for a rich, creamy texture while keeping it plant-based.

Palak Paneer pairs wonderfully with Indian breads like parathas, chapatis, or naan. You can also serve it with steamed basmati rice or jeera rice for a complete meal. A side of cucumber raita or a simple salad can add a refreshing touch.

To adjust the spice level in your Palak Paneer, you can reduce the number of green chilies or omit the red chili powder if you prefer a milder flavor. Alternatively, if you like it spicier, consider adding more green chilies or a pinch of cayenne pepper.

To make Palak Paneer traditionally, start by blanching the spinach in boiling water, then quickly transferring it to ice water to preserve its vibrant color. Blend the cooled spinach into a puree. In a separate pan, sauté the spices and onions, then combine with the spinach puree and paneer. This method enhances the flavor and texture of the dish.