Recipe by E. Martin
"An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ghee (clarified butter)
garlic, peeled and minced
toasted cumin seed
1 (6 ounce) can
1 (3 inch)
piece ginger, peeled and minced
onion, finely chopped
water, or as needed
1 (10 ounce) box
frozen chopped spinach, thawed and drained
paneer, cut into 1/2-inch cubes
chopped fresh cilantro
This was really delicious. Due to the comments of others, I reduced the tomato by half and I found that proportion tasty. I used about 2 cups of ricotta in place of the paneer - it was very creamy but delicious. I also didn't find I needed to simmer the tomato sauce for an hour - I did just about hald an hour.
"Rosy" is right... as in red and tomatoey! Palak paneer is green, right?? We've never had palak paneer that looked or tasted like this in a restaurant. It was our first time trying to make palak paneer and it is hard to imagine how this recipe can create GREEN palak paneer! With all the tomato paste and ginger called for, we ended up with a very red gingery dish that tasted good... but not really like palak paneer. Suggest really cutting the tomato, cutting the ginger, and upping the spinach! Still tasty though!
This was a great dish! The only things I had to change was to add more vegetabes-I think the spinach could have been doubled. This recipe is also different from the palak paneer that I usually have in the restraurants, as it has a tomato base and is not creamy. Overall, a good dish with authentic flavors. thanks!
This recipe was delicious. I made paneer using buttermilk and milk and it really made the dish.
The recipe calls for too much tomato. I even added another package of spinach, because most reviews say that the recipe could use more spinach, but it still didn't cut the tomato taste. Could have used a little more spices too. It's a tad different than what I've had at Indian restaurants.
This gave great basic form to the palak dish. I followed other reviewers suggestions regarding ratio of tomatoes and spinach and made these changes: used canned chopped tomatoes (15 oz.), a whole box of fresh spinach, veggie broth instead of water, made the garam masala from scratch. The results were fantastic and perfect over fresh homemade naan. Give it a try to grill your naan and it tastes like fire roasted indian street food! Delicious.
Made the dish as directed, but found it a little bland. Something was missing but I'm not quite sure what it was... less tomato? add some cream? more spices? I doubt I'll make it again, it just wasn't as good as what I get at the restaurant.
I completely agreed with bmotzbmotz. This was tasty but didn't taste (or look) like any Palak Paneer I've ever gotten before. I couldn't find paneer so I used ricotta. This could be a factor so I'll try to find it (or maybe to make it) and try the recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosy's Palak Paneer
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 208
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make authentic Indian creamed spinach.
Crispy, fried potato patties you can serve up for breakfast, lunch, or dinner.
See how to make chicken thighs simmered with tomatoes and exotic spices.