Reviewed: Nov. 1, 2009

This was good, but there was an ingredient missing. Maybe my modifications were at fault? But I doubt it. I used margarine for ghee, about 3 tablespoons of ginger, only half of the required tomato paste, only 1/2 tsp salt (though I think 1 tsp would have been better), only about 3/4 cups water, fresh spinach, and chicken instead of paneer. With all these modifications you might blame me for thinking the recipe wasn't perfect, but really, there was something missing in the spices. It tasted great but next time I'll experiment with perhaps some curry and coconut cream. Thanks for a great base recipe though!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 1, 2009

Terrific! I did not have frozen spinach so used 1lb fresh spinach instead. It worked very well. I also could not find any garam masala so tried to approximate based on spices that I thought would be in it. The flavour was not completely authentic but excellent nonetheless. Part way through our meal, my wife suddenly informed me we would be having sex later. Never one to turn down sex, I agreed. I observed in astonishment as my wife effortlessly had a very very impressive number of orgasms. Was it due to the recipe? I highly suspect she will ask for Palak Paneer again to find out. Obviously, I rate this recipe five stars.

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ioiom63

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Reviewed: Oct. 19, 2009

A great easy recipe to introduce my family to a new dish, with new flavors (for us). I used half the tomato paste, and bought real Paneer, but I totally think firm tofu could be substituted easily in a pinch. Really had to watch the water content when the sauce was simmering, and the spinach soaked up even more, so I had to keep adding water to make it nice and saucy. Wonder if veggie broth would help to not water down the spices? I didn't realize until the end that I forgot the cilantro, but it went over great without it! Served with warm garlic naan.

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ShellandSteve

Cooking Level: Intermediate

Home Town: Lynnwood, Washington, USA

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Reviewed: Sep. 23, 2009

WOW! terrific! I substituted the paneer for a can of chick peas and we really liked the flavor and heartiness of this side dish. I suppose you could just throw your diced grilled chicken in for a one dish meal. I loved it!

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Robyn Cotter

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Reviewed: Aug. 10, 2009

Wonderful! My first attempt at Indian cuisine and it was exactly like my favorite restaurant! I followed the recipe completely and wouldn't change a thing. Served over basmati rice with homemade naan and paneer (also from this site). Will definitely make again!

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Dan'sGirl

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Reviewed: Jun. 4, 2009

Fantastic flavors! I have never cooked with cumin seed before, and thought about just using ground cumin (because that was what was in my pantry) - I stuck with the seed the way it was written. I only needed to add about 2 cups of water while it was cooking to keep it at the right consistency. Some reviewers said they needed more like 4-5, but I did not find that to be the case for me. I did use the whole 6 oz can of tomato paste, and it tasted delicious. I used fresh ginger, but wondered what it would taste like with ground ginger, as I don't normally have fresh on hand. Anyone try that? Excellent recipe. Thanks for posting!

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PlankMomma

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Reviewed: Feb. 14, 2009

I thought this recipe was wonderful! I added more spinach, but other than that it was perfect. I love Indian food and this was very authentic tasting. Thank you so much.

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kweil1

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Reviewed: Dec. 22, 2008

Oh yes!!! I wish I'd had the homemade paneer but had to use large curd cottage cheese. Per another reviewer I used half the tomato paste and used 16 oz. of spinach. This tastes just like the export package I used to use and is absolutely delicious. Even hubby, who is not a spinach fan, loved it as did my 10 year old finicky granddaughter!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

I felt the end product was bland. I added regular curry powder and chili powder. I added milk and like another review 4-5 extra C of water. It is a great one to build off of. I would have had no idea where to start and this put me in the right direction.

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bakengrace

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

This recipe was very good. Although, I agree it is different than palak paneer in a restaurant. I added the two dashes of cayenne pepper as recommended by someone else as well as a bit more spinach.

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carly

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Reviewed: Jun. 28, 2008

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.

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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: Jun. 26, 2008

Make sure you use homemade Paneer.

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Reviewer:

THE MASTER

Cooking Level: Expert

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Reviewed: May 23, 2008

So close...

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smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

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Reviewed: Apr. 28, 2008

This. Is. The. Best. Recipe. Ever! It was so easy and sooo good. I thought the texture of the cheese was better than at our local Indian carry out! Only one thing- maybe I was simmering the sauce at too high a temperature, but I ended up adding 4-5 extra cups of water, and it was still quite thick (which I like.)

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GirlGenius15

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Reviewed: Feb. 7, 2008

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.

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MrsWolf

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Nov. 28, 2007

This recipe was delicious. I made paneer using buttermilk and milk and it really made the dish.

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REBE424

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Reviewed: Oct. 29, 2007

This is so good! I rushed it because I was starving, but it was still delicious! Next time I will let it simmer for the hour as suggested. Follow the directions well, I can tell I didn't saute the onion long enough and the spices didn't have time to blend as well as I know it could have. Next time, I will get this ready in advance so I have enough time. I would also reduce the salt to 1/2 a teaspoon, because it was way too salty. I also added two shakes of cayenne pepper. This was perfect over basmati rice.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 18, 2007

This was an easy recipe to follow and the result was a big hit. The flavors were rich. I added two chilis because I like hot and spicy. They didn't overwhelm the dish either. I liked this a bit better than the Palak Paneer we get at our local restaurant as it wasn't as greasy.

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FREESTYLEHAPPYDAY

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Reviewed: Apr. 27, 2007

I reluctantly tried this recipe thinking there was no way it could taste as good as at the restaurant. It turned out excellent! Thank you very much Rosy. The only change I made was to put Panela cheese because I can't find Paneer. It melted quickly, so I would recommend refridgerating it first, and then sticking it in just when serving the dish, so the cheese stays in cubes and doesn't melt.

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DODENVER2

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Reviewed: Apr. 25, 2007

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!

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