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. Recipe adapted from 660 Curries:
