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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Reviewed: Aug. 22, 2008

I was a little disappointed with how this recipe turned out. It tasted very strongly of cumin- the tomato, ginger and cilantro flavors were completely covered up. I used 1 lb frozen chopped spinach instead of the fresh and subbed a pound of firm tofu instead of the cheese. This made enough to serve at least 8 people, looks like we'll be eating it for a while! I do want to try this recipe again sometime, tweaking some of the ingredients.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 13, 2008

A great basic recipe and I will make this again. I prepared this dish for a party and it was well received. I used frozen spinach and pureed the spinach and tomatoes before adding them to the pan instead of blending it later. I cooked the non-dairy ingredients and spices the day before and refrigerated the mix overnight. It could also be frozen at this stage. The next day I heated up the spinach mixture, added a little cilantro, the sour cream, fried paneer (instead of ricotta) and more spices to taste. Since I got the prep out of the way the day before, it only took 10 minutes to finish the dish and serve.

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Genevie

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Reviewed: Aug. 5, 2008

I've made this recipe more times than I can count and it's turned out perfect every time. I've always used paneer instead of ricotta and sometimes I will use tomato paste instead of fresh if I don't have it. I usually use frozen chooped spinach as well. Perfect with Naan.

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PrairieCook

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 29, 2008

My mom has been making this dish forever now...here are some important tips...make some cashewnut paste and add with the ginger and garlic for a creamier taste...skip tomatoes because this is primarily a green dish...also boil onions with the spinach for their tastes to evolve together.

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Mugdha

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Reviewed: Jun. 29, 2008

i agree with the last review. It looked great, but was not too tasty. There was not enough spices in it.

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carly

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Reviewed: Jun. 26, 2008

Fantastic. Had a sudden craving for Mum's food at college - this is as close as I've ever tasted to an authentic home-cooked meal.

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wb414

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Reviewed: May 14, 2008

I added garam masala, used real paneer, and omitted the cilantro. It definitely wasn't very good. I can't say that I'd make it again.

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Chelsea S

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Reviewed: Apr. 21, 2008

I would probably say that this recipe is far from perfect. I had to increase the spice load big time just to get any decent flavor. I also added some garam masala, as others had suggested. Frying ricotta is not that difficult - just takes a little time. You feel like you are making really watery scrambled eggs. You have to let it fry long enough that most of the water evaporates. I used part skim and it came out ok, though definitely not with the same consistency as paneer. I was in a hurry, so I didn't make paneer but I certainly will sometime. This recipe is a good place to start, and this comes from someone who has never made this dish before. However I have eaten plenty of it, so I don't recommend anyone using this recipe unless they know what palak paneer is supposed to taste like. Just following the recipe as is makes for a very, VERY bland "palak ricotta".

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Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: East Greenbush, New York, USA

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Reviewed: Mar. 23, 2008

i was very happy with this. uses a TON of spinach but its worth it to use fresh instead of frozen. looks horrendous until it makes it to the blender. DEFINITELY use paneer instead of ricotta. i added a little cayenne pepper instead of chiles. im a baby when it comes to heat so a little went a long way. thanks very much!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Mar. 22, 2008

Pretty good though I would use a bit less cilantro. The ricotta does not "fry" easily.

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aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Washington, D.C., USA

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Reviewed: Mar. 2, 2008

I don't know what happened, but this just didn't work for me at all. Maybe I messed up or something. I'll try it again, but it was really bitter and didn't taste like the palak paneer/saag paneer I'm used to having at restaurants.

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Selie

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2008

Decent mix - added garam marsala for extra flavor - try the other recipe next time

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dsmithso

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Reviewed: Jan. 16, 2008

The only problem that I have with this dish is that it is NOT "Palak Paneer". It should be called "Palak Ricotta". It is good to try new things, but I would change the name, because it does not have Paneer in it. You can either make your own Paneer, fairly easy, or just buy it out of a store.

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youngsebi

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Reviewed: Dec. 30, 2007

I must say that this is very good with a few changes: doubled the spices, onion and garlic; added garam masala and red chili pepper; and added a medium tomato. So easy and turned out great!

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KAUJLA52

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Reviewed: Dec. 13, 2007

I wasn't so sure about this recipe... sour cream? ricotta cheese? they don't even have these things in india! but i tried it anyway. i skipped the ricotta. i made my own paneer the day before (it is really easy - i got the recipe from this site). my first mistake was that i used fat free sour cream so it wasn't creamy enough. next time i will use regular. and the biggest mistake of all - i didn't double the spices. Definitely, definitely, definitely double the spices. I didn't do it because i wanted to try the recipe without significant changes the first time. needs more spices. it wasn't so good the first night (way too spinachy) but the leftovers a couple of days later were much better. i had a tough audience. my fiance is from india so it is hard to measure up to his standards when it comes to cooking indian food, but we both agreed that this had potential. i am also wondering how it would be with yogurt rather than sour cream. thanks for the recipe!

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Nov. 20, 2007

excellent! can't wait to try it with paneer like everyone has suggested.

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jessmc

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Reviewed: Nov. 14, 2007

This is a good starting point for palak paneer. I changed the balance of the spices to suit myself. Also, if I make it for people that enjoy the spicing of Indian food, I add chilli powder and garam masala. Regardless, I always add some nutmeg or mace to the base recipe. Also, I think that the tomatoes should be well fried in the oil after the onions, etc

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Adam

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Reviewed: Sep. 17, 2007

This is a great recipe. It is better than anything at a restaurant. Using fresh spinach instead of frozen really makes a difference. You can find paneer in the fridge and freezer section of any Indian grocery.

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