Saag Paneer vs Palak Paneer vs Paneer Tikka

Palak means spinach specifically. Saag means leafy greens more broadly and can include mustard greens, fenugreek or a mix, which makes a genuine saag darker, coarser and slightly bitter. In practice, most restaurants outside India use the two names interchangeably and both usually mean spinach.

Paneer is a fresh Indian cheese made by curdling hot milk with an acid such as lemon juice or vinegar, then draining and pressing the curds. It uses no rennet, no culture and no aging, and it's usually made the same day it's used.

No. Paneer is acid-set rather than rennet-set, which locks its proteins together permanently. It browns, chars and firms up under heat but never flows, which is why it can be cubed into a curry or skewered in a tandoor.

Yes, and more reliably than many cheeses. Paneer is set with acid rather than animal rennet, which is a common issue with Western cheeses. It isn't vegan, since it's made from dairy.

Cubes of paneer marinated in yogurt with ginger, garlic, chili and spices, skewered with onion and bell pepper, and cooked dry in a tandoor until charred. It's a starter with no sauce, not a curry.

Paneer tikka is grilled and dry with no sauce. Paneer tikka masala is those same grilled pieces folded into a creamy tomato masala sauce, making it a full curry.

It was cooked too long. Paneer tightens and toughens when held at high heat, so it should be added near the end of cooking. Soaking it in warm salted water beforehand softens it noticeably, and fresh paneer is far less prone to it than frozen.

It's one of the better-balanced dishes on an Indian menu, greens for fiber and nutrients, paneer for protein and calcium, and usually only a modest amount of cream. The cream-based paneer dishes such as makhani and shahi are considerably richer.

Halloumi is the closest, since it also doesn't melt, though it's much saltier. Queso fresco and farmer's cheese are very similar in texture. Firm tofu works for a vegan version and behaves the same way in a pan.

Palak paneer if you want a mild gravy, or paneer tikka if you'd rather have something grilled and dry. If you already like butter chicken, paneer makhani is the direct vegetarian equivalent.