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I am a little fuzzy on the difference between saag and palak. I frequently order something with one or the other in the name at a restaurant, and it's generally ok, but some places I like it much better than others. Some recipes seem like they must have more cream or butter, and some are darker and more oily and have more spinach. I prefer the latter, but I'm not sure what ingredients this is reflective of or if it has to do with saag vs. palak.

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Saag is the generic term for a curry of leafy vegetables (https://en.wikipedia.org/wiki/Saag), and Palak means spinach. Saag Paneer and Palak Paneer are often used interchangeably in the US.

The quality of these dishes does vary widely from establishment to establishment, despite sharing the same basic construction.

If you want a more oil-based Saag, take a look at our Saag tofu, which is dairy-free.

Yes, so that is consistent with what I have read previously on the internet, that they are overlapping terms, but what I see empirically in restaurants where I live is that the terms are correlated with two different clusters or modes, and I tend to prefer the ones that are called "palak". Yet you might logically assume that means that I like spinach and the others have different types of greens. I don't believe that is so; it's the rest of it that is the major difference, not the greens.

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