Palak Paneer is another one of those famous North Indian dishes you’ll find all over India and all over the world wherever Indian food is being made and served. It’s another of my favorites (yes, yes, I have many favorite Indian dishes). It’s also known as Saag Paneer and often found with fried potatoes instead of cheese or tofu under the name Palak Aloo or Saag Aloo. Technically, Saag and Palak are different leafy greens; for our purposes spinach will be fine.
When I lived in Amravati, India we’d go to several amazing vegetarian restaurants that specialized in Indo-Chinese dishes. Each place made Veg Manchurian differently, and in my travels I’ve had about twenty different styles of it, some more Indian, some more Chinese. But most quite wonderful. I experimented at home in the kitchen and asked as many family cooks as I could how to make it best.
I even got into the kitchen at one of our favorite Vegetarian Indian restaurants with the young Chinese-Specialty cook I’d befriended and did some spying and interrogating. I got all kinds of answers. Most of the recipes online were awful, calling for lame cooking measures like using ketchup or MSG for the sauce. The best part about researching Indo-Chinese recipes online is reading the comments and forums as Indians fight with one another on the ‘authenticity’ — of a hybrid dish!