The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 27, 2003
I don't know about perfect, but very good. Paneer is much better than ricotta.
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JEN

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 13, 2003
One of the best vegetarian dishes in my recipe box. I adjusted mine to a lower fat version. First, cook onions in broth/water instead of oil; then I used fat-free sour cream (or fat-free yogurt and buttermilk if you choose); I also skipped the frying of the ricotta and just added skim ricotta to the final product and cooked for a few minutes before serving. Perfect! Thanks to the submitter for a delicious recipe!
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Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 6, 2003
excellent palak paneer recipe, just like homemade in India! It takes a while to fry the ricotta (15+ minutes) so start that a little earlier in the process.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 24, 2003
Excellent meal. I bought paneer, making my life easier. I dont have a food processor so I just chopped it all and modified where necessary, it still great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 21, 2003
I used a low-fat ricotta and it then could barely taste taste it after toasting...I will definately use a regular ricotta next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 13, 2003
Awesome recipe for spinach! Everyone loved it. I used just 26-28 ounces of spinach, which was plenty. Instead of a fresh tomato, I added one can of (drained) stewed tomatoes. And for the final step, I elimated the 3 Tbsp. olive oil and simply returned the spinach puree to the pan and stirred in the ricotta, then heated until warm. I used fat-free sour cream and fat-free ricotta, making this a very healthy side-dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 10, 2002
delicious. I didn't really pay attention to the quantities of spices listed, and added what felt right. It was great when I served it, and even better the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 30, 2002
I made this the other night and both my husband and I loved it!!! I didn't have 3 pounds of spinach though, so I used broccoli as well... Plus we used much more garlic and ginger than specified, just because we love spice. It was great, we served it with brown rice and curried chicken thighs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 17, 2002
Wow, this is awesome. I made this with fresh spinach and served it with a chicken vindaloo, and my husband and I both loved it. I didn't have success frying up chunks of ricotta, so I just stirred it into the mix unfried. I'm going to make it again next week for a small dinner party-- it's that good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 14, 2002
This recipe is amazing. I did use a bit more of the spices than called for but I usually do! I used some tomato paste instead of a whole tomato and I used chopped frozen spinach instead of fresh. Since the spinach was already chopped I didn't process this in a blender. I had to use Ricotta instead of Paneer but it wasn't difficult to cook. You put it in a skillet on a very low heat, leave it alone until it browns on the bottom and has cooked out a lot of the liquid. The liquid will dissipate faster if you score the cheese in lines so there is a place for the liquid to bubble up through. Once it is browned on the bottom cut between the scores and carefully flip over. It will brown more quickly on the second side. Remove from heat and let it cool completely then cut into cubes. I use a good quality non-stick skillet without using any oil. It worked out well. This recipe is so good. It is going to be one of my staples. Thank you for submitting this!
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Cooking Level: Expert

Home Town: Arlington, Texas, USA
Living In: South Weber, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 10, 2002
We've made this many times now. It is fabulous. It takes 2.5 - 3hrs for me to get through making this including making paneer from scratch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 5, 2002
I didn't have paneer or ricotta cheese available so I left it out of the recipe. However, I did serve it with toasted pita bread stuffed with flavorerd cheese spread. It was absolutely fabulous. My Indian husband thinks it's as good as any he's ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 1, 2002
Very delicious. I search a recipe like this one for years. When I read it here, I knew that I just found it. My guess were very impress. Thank you so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 8, 2002
This IS very good over basmati rice! It was also fun to cook! I've always wanted to make something that smelled like what my Indian neighbors used to cook. This was it! It's even better after the spices have a chance to mix after a few days. Once it's fixed you have enough to use for a while. It's kind of like a spinach gravy for rice. Mmmmmmmmmmmm
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 7, 2002
Thank you!Thank you!Thank You!I've been looking for a good recipe for Palak Paneer. THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 6, 2002
great recipe!! i added curds and some lime juice and it came out great. highly recommended.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 20, 2001
I made this without coriander, substituted plain yogurt in place of sour cream, and added a little bit of sugar to balance the sourness. I blended the thawed frozen spinach and then cooked it with the onion, and it was delicious! My boyfriend thanked me repeatedly for this. Highly recommended.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 19, 2001
This recipe is "complicated" compared to the average recipe (at least in my recipes!) - I would STRONGLY recommend less Turmeric, more tomato, and some desparately needed salt. Also - buying store ready made paneer is DEFINITELY in your best interest. My attempts at "frying" ricotta were haulted when the ricotta simply melted and separated. Maybe I did it wrong, but let me tell you - it was not even close to being browned and able to be cubed like what you can get at the store.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 9, 2001
The dish came out delicious. I served it as a side dish with fish curry and rice. Everyone loved it. I used 2 bunches of fresh, washed, chopped spinach that needed to be cooked an extra 10 mins. The palak is actually supposed to be pureed in the original dish but I guess one can leave it chopped. Delicious even when pureed! Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 1, 2001
This is so yummy. May I suggest processing the uncooked spinach *before* adding it to the spice and onion mixture, it's easier, less mushy, and more authentic looking and tasting. Also, the paneer is a must-have for the authentic taste. My husband looooooves this dish! So do I!
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