Palak Paneer, originated in the northern region of India. Palak Paneer is also a traditional choice for Indian wedding menus. 

Paneer is a soft crumbly cheese made of cow’s milk but historically made out of buffalo milk. The ingredients for paneer are a whole milk and an acid (such as lemon or vinegar). The milk is simmered until the curds separate from the whey and then is strained through a cheese cloth.

Paneer cheese has been linked back to the Indus Valley Civilization (3300–1300 BCE) when it was made by curdling yak or buffalo milk with sour green leaves, bark, berries and yoghurt.

The dish, Palak Paneer, originated in the Punjabi region but variations are popular all over India. It is native to India but is also used in Bangladesh, Pakistan, Afganistan and Nepal. 

It is prepared fried and thrown into a curry (palak in this case) but it can also be eaten fresh. The dish consists of a thick paste made from puréed spinach and seasoned with ginger, garlic, garam masala, and other spices. Best enjoyed with naan or white rice.