Rosy's Palak Paneer Recipe -
Rosy's Palak Paneer Recipe

Rosy's Palak Paneer

Recipe by  

"An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 15 mins

    1 hr 40 mins


  1. Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
  2. Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining garam masala.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jan 19, 2010

"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!

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!

Nov 28, 2007

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

Feb 07, 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.

Mar 17, 2011

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.

Mar 21, 2011

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.

Feb 16, 2012

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.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 1436 mg
  • 57%

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

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