Palak Paneer
Spinach's finest, proudest moment
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is the spinach completely pureed?
Yes, we blend the spinach into a smooth, bright green sauce.
Does it have a bitter taste?
No, the spinach is blanched properly and balanced with spices and a touch of cream to remove bitterness.
Is this a healthy option?
Yes, it is packed with iron and protein from the spinach and cottage cheese.
Are the spices overpowering?
No, it uses mild spices to let the natural flavor of the spinach shine.
Can I eat this with parathas?
Absolutely, it pairs well with lachha paratha or plain wheat roti.
About Palak Paneer
Palak paneer is a Punjabi classic that pairs soft cottage cheese with a smooth puree of spinach, and it is as much a staple of home kitchens as it is of restaurants across North India. Done properly it is bright green and earthy; done carelessly it turns dull and bitter, which is why technique matters here.
The spinach is blanched briefly and then shocked in ice water before being pureed, a step many kitchens skip but the one that locks in the vivid green rather than letting it dull to olive. The puree is folded with fresh cream, ginger, and garlic, and finished with a tempering of cumin and dried red chilli, then the paneer cubes go in. That paneer is set fresh in-house every morning from full-fat milk curdled with lemon juice, pressed for roughly three hours and cubed before service, never vacuum-packed, so it stays tender within the sauce. Spices are ground fresh daily, the kitchen is fully vegetarian and halal-friendly with no pork, and ghee is the cooking fat, with oil available on request for a vegan-leaning plate.
The flavour is mild and savoury, the spinach kept from any bitterness by the careful blanching and a touch of cream, with the cumin tempering adding gentle warmth. The spice is restrained so the spinach itself leads, and the dish carries a wholesome, iron-and-protein-rich quality from the greens and cheese together. The colour stays a clean bright green rather than a muddy dark one.
It is best served hot with lachha paratha or plain wheat roti, both of which suit the smooth, semi-thick sauce, though it also works alongside steamed rice. A simple onion salad rounds it out.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.