Reviewed: Jan. 17, 2005

This was wonderful! We substituted mild cheddar cheese for the ricotta. It was well liked by vegetarians and non equally.

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BONF

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Reviewed: Jan. 9, 2005

I really like these creamy spinach-based dishes at Indian restaurants. But I was disappointed by how this turned out; it wasn't smooth and creamy enough. This may partially be because I skipped the pureeing (because others said it was unnecessary and I don't have a food processor). But still I used half the spinach and kept adding more sour cream in an attempt to make creamy (probably ended up doubling it) but it still wasn't what I hoped. Not bad in the least, just not what I expected/wanted. Update: I tried this recipe again around a year later because of all the positive reviews were making me doubt my review and because I'd acquired a food processor. But I stand by my 3 star rating. This time (sing 1 1/4 pounds of spinach), it ended up smooth (perhaps too much so), but still wasn't creamy. I tried adding more sour cream but that didn't help. The taste is still wrong.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jan. 4, 2005

Yum! Tastes restaurant-style. Watch out - my boyfriend and I used an entire block of paneer when we made this and ate it all :( Maybe tofu would be a wise replacement...

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: Dec. 28, 2004

Great recipe to base your tastes on. Personally, I would not blend for more than 15 seconds, 30 was way too much. I also used about a cup of sour cream, not sure if it may have been too much. I think this needed more hot peppers for sure, at least 4. Also, I would not blend the tomato, just chop and add after blending. I also added more cilantro because 4 sprigs is hardly noticible. Smells fantastic, but needs more to break it up so be sure to add more cilantro and add in some diced tomatoes after blending. I also used the Paneer cheese recipe from this site instead of ricotta. I can't imagine putting ricotta in indian food, be sure to get the real thing!

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ANGELABAKES

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2004

This is a great way to use up spinach, and is a really, really good tasting dish! I don't quite understand how the ricotta is supposed to be fried -- mine just went more and more dry over the time in the pan, so eventually I gave up on that and now just add the blended spinach mixture to the "heated" ricotta. I did try once substituting yogurt for the sour cream, as some people suggested, but find that it really takes away from the creamy texture and the delicious flavour, so I won't do that again. Also, I sometimes add small, fried cubes of tofu to the ricotta before adding everything together again. The strength in this recipe is that it uses things I find in my fridge all the time, and it's a fantastic and yummy way to get iron and vitamin C! Good served with Carrot Rice (from this site). Thanks!

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 24, 2004

I am so proud of myself for actually making palak paneer! I didn't have spinach so I used chard and mustard greens, and it still tasted GREAT! The recipe was so easy and fun. I live a block away from the best Indian restaurant in the SF Bay area, and this dish was definitely on par.

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VEGSTAR

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Reviewed: Oct. 13, 2004

I have made this a few times now, changing a few things each time. I have settled on using yogurt instead of sour cream, frozen spinach instead of fresh, and fried potatoes instead of fried ricotta. Excellent with chickpea curry found on this site and brown rice.

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KEITHLEWIS

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Reviewed: Oct. 12, 2004

The ricotta is too much of a difference to be good, but the palak was good. Use the other paneer recipe on this site to much better results.

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RONA7145

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Reviewed: Jul. 5, 2004

I thought this was really good. I recommend using paneer instead of ricotta and we used about 1 and 1/2 cups whole milk yogurt instead of the sour cream. This made at least six servings though so we could have cut everything in half and still had plenty to eat. Also if you use frozen spinach, you will probably need to add water; we added close to a cup to get the consistency we wanted. Next time, I think we will process the spinach in a blender instead of a food processor to get a smoother texture like that found in restaurants.

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ANNACOX

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Reviewed: Jun. 29, 2004

The curry was ok, but using ricotta instead on homemade paneer (which is very easy to make) seemed too far of a stretch. It takes more work, but the texture is worth it.

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AMIBOULD

Cooking Level: Expert

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Reviewed: Mar. 21, 2004

Good as a basic starter. I changed it ...a bit. I added 3 fresh bay leaves, doubled all the spiced and tripled the red peppers, 1/2 whole 1/2 crushed. I also added 2 tbs of garam masala and 2-3 Tbs of pickled ginger. I used frozen spinach and this cut down the water content. DO NOT BLEND, it will wreck the texture, simply begin with chopped frozen spinach...2 16oz bags. I used queso fresco NOT ricotta. Just cube and deep fry it till brown first. With these changes it was awesome all the kids loved it too. Well one of the six didn't try...lol Just like the restraunts... I know my Paneers. Oh, and mine took more sour cream because their was not a lot of liquid. Good balance. Served with Rice and a sweet raisan nut couscous.

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MAEVEN6

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Reviewed: Mar. 14, 2004

I'll admit, I don't know exactly what Palak Paneer is supposed to taste like. But this was good! I didn't have enough sour cream, or any paneer, so I used a block of soft tofu and blenderized it and it tasted great. I added extra spices and agree with other reviewers that this is great with basmati rice (and a beer). MMMM!

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GIRLWITHASWORD

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Reviewed: Feb. 4, 2004

This recipe is excellent!! I made the paneer myself with whole milk, lemon juice and salt. Abbig hit at our house!

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MERRIWETHER9

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Reviewed: Jan. 5, 2004

Once you figure out how much spinach EXACTLY to put in, this is fantastic!

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ALLNASTY

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Reviewed: Dec. 8, 2003

This tasted really good to me. I do not know how authentic palak paneer is supposed to taste, but I really enjoyed it over buttered basmati rice. I used actual paneer instead or ricotta for the recipe though, which may have made it better.

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CGUEST29

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2003

I probably would have given this dish 4 stars for tastiness if I didn't have any expectations regarding how palak paneer is supposed to taste. But alas, I did, and it didn't taste like the palak paneer I've had at Indian restaurants. I think more sour cream and more spices. I'll have to play with it some more.

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AUNTWEBBIE

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Reviewed: Jul. 25, 2003

This recipe was highly disappointing. I usually love this dish at Indian restaurants, but this was NOTHING like it.

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RAMAJOHN

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Reviewed: Jul. 12, 2003

I had some problems with this recipe. When spinach cooks, it gives off water, so the mixture turned out really watery. I needed to cook the mixture down because of the wateriness, but this decreased the potency of the spices, so I had to add more. Next time, I will either use frozen spinach or precook and drain the spinach. The final product turned out delicious, though, and better the next day.

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ZEKEBULLSEYE

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Reviewed: Jun. 23, 2003

Very easy to make. I had to do without the paneer but extra-firm tofu works well as a substitute. I miss Indian food (I used to work in NYC and there were lots of great Indian restaurants there.) This recipe reminded me of something I'd get in those restaurants. Thank you!

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MARYFROMNJ

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Reviewed: Jun. 19, 2003

Wow-this was great. I didn't have the paneer because I didn't have time to make it to an Indian grocer and I didn't want to spend time frying the ricotta. I also just chopped everything up and skipped processing it. I look forward to making this dish again and again-it is fabulous.

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JL8MP31

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Absolutely Perfect Palak Paneer

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