This recipe is a good starting point for making Palak paneer, but personal modificatations should be made to accomodate personal taste preferences. I used the recipe, as it was my first time making palak paneer, but having eaten it several times before, both homemade and at restaurants, I had a good idea of what it should taste like if made properley. Also, note that if you have a food processor, this recipe would work better. I don't and I used a blender, so it took me a while to get the consistency of the palak 'sauce' just right. Substitutions used- frozen spinach (very well drained to avoid excess water), chili poweder in place of dried red chiii, paneer in place of ricotta. Modification suggestions - salt, add'l cumin, tumeric, and corriender

Reviewed On: Sep. 14, 2008