Absolutely Perfect Palak Paneer Recipe - Allrecipes.com
Absolutely Perfect Palak Paneer Recipe
  • READY IN 45 mins

Absolutely Perfect Palak Paneer

Recipe by  

"This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
  2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
  3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2007

I have always enjoyed Palak Panner however a word on Paneer - Paneer is simple enough tom ake. to a couple of pints of fill cream milk, add the juice of one lemon and heat slowly. The resultant curds can then be lifted and squeezed/pressed to form a cheese. This is in fact the Indian home method of making the paneer.

Most Helpful Critical Review
Nov 18, 2006

This isn't perfect. If you're looking for restaurant-quality palak paneer, this is not what you want. It's edible, so I'm giving it three stars. I probably won't make this again, but stick to a restaurant. I used yoghurt instead of sour cream, and I tweaked the spices, but it still just didn't get there. It needs cream and ghee, and I plan to find a recipe that's more authentic. If you do make this, make sure to use paneer... it's easy to make on your own with some whole milk . On the whole, a disappointment.

Aug 29, 2003

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!

Jul 31, 2006

A staple at our house. I use two 10oz boxes of frozen spinach, 1 cup of plain yogurt instead of the sour cream, leave out the tomato, and practically double the spices (or however much until it tastes spicy enough for me). Sometimes I fry some store-bought frozen paneer, but if I'm short on time I'll just make it without cheese. This dish is well complimented by the butter chickpea curry dish also found on this site.

Jan 25, 2004

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.

Jan 25, 2004

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!

May 31, 2003

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.

Jun 25, 2007

Although this turned out really good with some tweaking, as written, I'm only giving it 3 stars. Why anybody would want to make palak paneer without paneer is beyond me. I also thought it needed a lot more garlic and cumin, and I used 3 medium tomatoes.


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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