Our Palak curry pairs a mix of green peppers, tomatoes and spices with a fresh spinach purée, for a green, smooth, moderately spicy sauce. Typical of north India, this dish combines the indulgence of a classic curry with the freshness and nutritional richness of spinach, for a result that’s as tasty as it is colourful.
A dish with a story
Spinach curries have been a pillar of north Indian cuisine for generations, prized for their nutritional richness and comforting flavour.
Traditionally prepared with paneer (palak paneer), it’s also made with meat in many regions.
Today appreciated both for its flavour and for feeling healthier than other richer, creamier curries.
Traditional Indian palak is most often vegetarian (palak paneer): our meat version is a widespread but less ancient variant than the original.
Frequently asked questions
Is Palak spicy?+
It’s moderately spiced, balanced between the spices and the freshness of the spinach.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Is the dish very spinach-heavy?+
Yes, the spinach is blended directly into the sauce, for a smooth, well-greened texture.
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