Reviewed: Oct. 7, 2009

I make paneer from another recipe and the dish turned out great. A big hit with my guests.

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Reviewed: Jul. 25, 2009

I have to go with 4 stars (could have been 3 even) just b/c this recipe as written doesn't have near the spice and flavor one would except from Indian food. Unfortunately, I had forgotten all the advice from others about doubling the spice (I was making tons of stuff last night and had reviewed so many recipes my head was spinning). That said...this one has potential to be a 5 with doubling spices and adding 1/2 tsp of cayenne pepper. FYI...I used 3 nine ounce bags of fresh spinach, 3/4 can of six ounce tomato paste, only used 3 TBS of olive oil in the initial step, bloomed the spices before adding the sour cream, and made my own paneer. I also drained the spinach before putting in the food processor as it would have been way too runny with all the liquid that was still in the pan after cooking the spinach. 9-9-09 update: I doubled the spices...did not care for it.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jul. 22, 2009

THIS IS BY FAR THE BEST PALAK PANEER I HAVE EVER HAD IT WAS AMAZING!!!!!!! make your own paneer dont use ricotta not the same

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MedinaChef13

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Reviewed: Jun. 13, 2009

Very tasty, I doubled the spices and did not used the yoghurt at all because I didn't had any .I used fresh spinach and blend all and then added the sauteed tofu.

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Foodie

Cooking Level: Expert

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Reviewed: Jun. 10, 2009

Maybe it's just differences in how this dish is prepared but I expected this dish to be creamier than it was. I used the two boxes of frozen spinach and 1 cup yogurt and doubled the spices as recommended by one of the users but I found the dish tastes just like spinach and not much else.

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Janine

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Reviewed: May 20, 2009

This was not spicy enough for us... maybe my chilies weren't big enough since they were quite small. Also, too much liquid. I'm not saying there's anything wrong with the recipe though, it was probably my lack of experience in cooking this sort of food. Next time I will add more spices, less sour cream, drain the spinach better, and cut the paneer into smaller chunks. But I WILL try this again :) BTW, very labor intensive so be wary, an extra pair of helping hands in the kitchen would be advised!

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ToughCookie

Cooking Level: Intermediate

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Reviewed: May 3, 2009

this recipe was delicious! I took the advice of everyone below and changed a few things. 1st, I used paneer rather than ricotta. it's palak PANEER after all!!! I found it in our Foods for Living, but it looks like it may be easy to make. 2nd, I doubled all of the spices. It wouldn't have been nearly as delicious without doing that. 3rd, I used yogurt rather than sour cream- costs less, and still adds great flavor. This recipe does take a lot of work. It helped me to prepare all of the non-dairy items the day before, and then refrigerate overnight (greatly enhances flavor, too!), and then the next day added in the yogurt and fried cheese. Also, fry up the spices in the olive oil so that they "pop," this will enhance their flavor!! Enjoy :)

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jbooks

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Reviewed: Apr. 14, 2009

This was so, SO good! The only downside is that prep and cooking were rather time-consuming and required a lot of hands-on attention.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 14, 2009

I've been making this recipe for years now. My husband, who used to hate spinach absolutely loves it. I use 2 packages of frozen spinach (drained/squeezed of all water) and store bought paneer cubes. I double up on the spices too. I serve it with nan bread. So good!

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cheekycheeky

Cooking Level: Beginning

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Reviewed: Apr. 13, 2009

I don't understand the substitution of ricotta for paneer when the cheese is so very simple to make. You also want to "bloom" the herbs/spices first (before adding spinach) by sauteing in pot with onions and garlic and then adding tiny amounts of liquid, cream or oil, then sauteeing again for five minutes. Repeat this process, known in Indian cookery as "blooming" three or four times.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 8, 2009

I used 1 lb frozen chopped spinach, and the ratio to spice was perfect. I used a full cup of the sour cream. I didn't blend or process the spinach, consequently I cooked it a little differently, adding the spinach before the sour cream and cooking it until it was very tender adding a bit of water now and then. Used 1/2 small can tomatoes instead of fresh. Made the paneer using 1/2 gallon milk and 2 cups buttermilk. It was absolutely delicious, set up beautifully, was easily able to dice and fry it. I tried it again, this time spicing the paneer with salt and granulated garlic. It did not set up as well, and for the minute flavor difference, I'll stick to the original from now on. I highly recommend this delicious recipe. Make it without the paneer if you are in a hurry, it's still fabulous! Thank you!

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

My friend and I tried to make this and did not enjoy it. There was just too much spinach and not enough flavor from anything else.

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CALIFORNIASWEETS

Cooking Level: Intermediate

Home Town: Granite Bay, California, USA

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Reviewed: Feb. 3, 2009

Double the spices, it's true. Also used Greek yogurt instead of SC. Otherwise, great! Love the tomato addition.

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CHARLITSUMTYMZ

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Reviewed: Jan. 27, 2009

Not sure about the ricotta part; when I fried it, nothing really happened so by the time it was added it just was like adding curds to the dish. I'd recommend making some cheese cubes instead (there are recipes here for it). I didn't buy 3 lbs of spinich as it called for, recommend you buy more than you think you'll need (I only used 1 bunch) as without that much spinich it turns into a veggie curry-like dish rather than that thick spinich dish you are looking for.

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gradpath

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Reviewed: Jan. 11, 2009

It's a good recipe. It's not 5 star, but is definitely a good dish given the relatively low difficulty of assembling.

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Foothillsnerd

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Reviewed: Oct. 29, 2008

This is a great recipe. I did not have ingredients to make paneer so I did use ricotta cheese. WARNING! You MUST use a full fatted Ricotta or it will not hole up to frying. I used full fatted ricotta and it was PERFECT! Did not brown as well but still made perfect cubes!Thanks for the idea. Paneer is till much better if you have time to make it or can buy it readily....YUMMY!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Oct. 28, 2008

This was my first Indian dish and found it to be easy to make. I did find what I made to be little bland but next time I'll be very generous with the spices and the cilantro.

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JENNLY

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Reviewed: Oct. 15, 2008

This recipe was overly complicated to make and was not very flavorful. After we tasted it we added a bit of salt and it was better, but still not worth the effort.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Sep. 23, 2008

Great recipe! I use tons of recipes from All Recipes.com. This Palak Paneer recipe is definitely a new favourite! I followed the recipe, as well as some of the reviewer suggestions, and loved it! I used chopped spinach and ready-made paneer. I did have to add more spice to get it to our liking, but, not a big deal. Overall, just super!!

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Gavkat

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Reviewed: Sep. 14, 2008

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

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Marzieh

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Absolutely Perfect Palak Paneer

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