Reviewed: Apr. 4, 2006

Great results! I made this for my husband & sister-in-law who both love spinach to go along with the coconut chicken curry I was serving. The Palak Paneer received rave reviews from the eaters! Like previous reviewers suggested, I used 2 packages of frozen spinach (thawed & drained), queso fresco rather than ricotta & increased the amount of spices.

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ROBERTSAC

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Mar. 6, 2006

Fantastic! The most authentic tasting palak paneer I have made. Like other reviewers sugessted I doubled up on the spices. I also fried the onions etc in cooking spray rather than oil or butter, and I used fat-free yogourt.

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Arcticwoman

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Mar. 4, 2006

east and fast to make and the spices are so easy to work with, you can make it spicy or not spicy very easily - GREAT FOR ENTERTAINING!!!

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jenkaybird

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Reviewed: Feb. 16, 2006

A satisfying recipe. I only used 1 pound of baby spinach (no chopping required!) and the spiciness seemed just right to me. I used one of the optional red chili peppers. The only problem was frying the paneer (I bought it cheaply at Food Basics in Ontario), which I have never been able to do without it falling apart and sticking to the pan in crusty little bits. I wonder if deep frying would work better but, as I don't need all that fat, I'll probably just throw it in without frying it.

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Meghan

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Reviewed: Feb. 6, 2006

This was great! I do have to agree with the others - WAY too much spinach, but I adjusted the spices and sour cream to match the amount of spinach used. This amount made about 10 servings. Also had problems frying the ricotta - will use paneer next time, but this was the best Palak dish that I've made, and will use it for years to come!

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RESSSA

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Reviewed: Nov. 11, 2005

This was good, but not amazing. I was able to locate a local Indian grocery store so I had some Paneer with which to work and I liked that. Next time I'll ease up on the leamon and add a little more salt. The tomatoes are a nice pretty touch.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 10, 2005

I am afraid I found this to be quite bland, although my husband loved it. I do like bold tasting dishes. I pretty much followed the recipe, used Paneer rather than the ricotta cheese and used Yogurt for the sour cream. Kept adding spices, even curry and Gram Masala, but still quite bland for my taste. Will make again though and see what happens.

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Elizabeth

Cooking Level: Expert

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Reviewed: Nov. 4, 2005

Good recipe. I did change it a little. I used chopped frozen spinach and did not puree it but just cooked it chopped. Also, the previous night I baked ricotta cheese in a greased loaf pan at 350 F for 45-60 min, cooled and refrigerated it overnight. Then I cut it in cubes and used it the following day as a paneer substitue. It turned out pretty well although I had to be very careful not to allow it to crumble away.

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OSUMSU

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Reviewed: Oct. 25, 2005

Recipe turned out great (though I feared it might be too bland before a healthy dose of salt at the end). I used 1 1/2 lbs frozen chopped spinach (3 lbs seems like *way* too much), which I just added to the saucepan frozen instead of cooking it first. I also used Trader Joe's paneer instead of ricotta. Besides adding a few more cloves garlic and using a full medium onion, I stuck to the recipe. I wasn't very confident about it initially, but I was wrong -- this one's a keeper!

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kt

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Reviewed: Sep. 28, 2005

My family and I were very disappointed in how this recipe turned out. It was completely bland. I think the main problem is that way too much spinach is called for--especially since it is supposed to be only four servings. One pound of spinach would probably be a better amount to use, but I'm not sure that would solve the problem.

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AnyaOlethros

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Reviewed: Aug. 3, 2005

Delicious. I doubled the sour cream since I love a very creamy recipe and it didn't overpower the flavor of the dish. The ricotta cheese really will brown nicely - be patient! This is a favorite restaurant dish of my family. It's nice to be able to make it at home - the kids forget they're eating spinach!

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ELENA14

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

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Reviewed: Jun. 26, 2005

Absolutely perfect is a good name. I actually had paneer and was looking for a recipe to use it in. Other modifications are that I used frozen spinach, yogurt instead of sour cream, a little bit of garam masala, and no tomato. It was delicious. This is good over quinoa (like rice), but I thought the combination of ingredients was so delicious that the spinach by itself--even without the cheese--was addictive. I will make this again. It is healthy and filling.

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SEKELSEY

Cooking Level: Intermediate

Home Town: Sparta, New Jersey, USA

Living In: New Brunswick, New Jersey, USA

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Reviewed: Jun. 8, 2005

I used low-fat everything and used the wrong kind of Ricotta (the kind you put in lasagna...oops!) and it was still a big hit. My friends think I'm a more sophisticated cook than I really am because this came out so well!

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Jun. 1, 2005

Just okay. Not exactly what I was expecting in terms of flavor. BUT, it got my 7-year-old to eat his spinach, so that's something!

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Jenn

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Reviewed: Apr. 26, 2005

Sooooo good. I also made it with the curried chick peas, and it was a little tricky trying to juggle everything, but I wouldn't say it was too complicated otherwise. I agree that trying to fry the ricotta was not a success. I may consider draining some cottage cheese and browning that next time. Other than that, I only used one bunch of fresh spinach (I think it was about a pound or two, tops) and I might kick up some of the spices a notch. Definitely worth making again. Yummy.

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VAL ADAMS

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 19, 2005

My first try at this was a disaster - I messed up a couple of times, and then their recipe just wasn't quite what I was looking for. This recipe was great! I used 4 10-oz. boxes of frozen spinach (thawed and drained). Couldn't find paneer at the store (and my first attempt at making it had failed miserably) so I used Queso Blanco de Freir, which worked wonderfully.

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VMS5Q

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Reviewed: Apr. 18, 2005

Delicious and easy to make, also very filling for a vegetarian recipe (that does not involve potatoes)

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OISTRAHK

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Reviewed: Apr. 14, 2005

i don't know where i went wrong. i think i'll blame it on being overly ambitious when i made it (i also attempted to make dahl and naan at the same time). i must say that it called for way too much spinach, though. next time i want saag i'll go to my favorite indian restaurant up the street.

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MODGEPODGE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Apr. 5, 2005

Great!

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TNCLEIGH

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Reviewed: Jan. 30, 2005

This was good! I have never had an "authentic" dish...so I have nothing to compare to. I used frozen chopped spinach and did not puree it. I also used yogurt instead of sour cream, and made my own paneer...which is very very easy and it fried very nicely. I will make it again definately!

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