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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Recipe Summary

prep:
25 mins
cook:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 1 teaspoon garam masala.

Nutrition Facts

368 calories; protein 20.2g 40% DV; carbohydrates 24g 8% DV; fat 23.2g 36% DV; cholesterol 60.8mg 20% DV; sodium 1437.7mg 58% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2008
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. Read More
(38)

Most helpful critical review

Rating: 3 stars
01/19/2010
"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! Read More
(16)
70 Ratings
  • 5 star values: 37
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/29/2008
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. Read More
(38)
Rating: 5 stars
04/25/2007
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! Read More
(21)
Rating: 3 stars
01/19/2010
"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! Read More
(16)
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Rating: 5 stars
11/28/2007
This recipe was delicious. I made paneer using buttermilk and milk and it really made the dish. Read More
(11)
Rating: 3 stars
02/07/2008
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. Read More
(9)
Rating: 4 stars
03/17/2011
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. Read More
(7)
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Rating: 2 stars
03/21/2011
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. Read More
(5)
Rating: 4 stars
02/16/2012
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. Read More
(4)
Rating: 5 stars
10/29/2007
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. Read More
(4)