Palak is the Punjabi word for Spinach. It is commonly believed that Palak Paneer originated somewhere in North India. Due to its high consumption of dairy and fertile land perfect for agriculture, I would be willing to bet Palak Paneer originated somewhere in the Punjab state. This recipe is a North Indian Village Style Palak Paneer, it’s different from what you expect to find in a North American restaurant. The spinach is cooked quickly so that it retains its bright green color, it isn’t pureed into a gravy or ladened with heavy cream.