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

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

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

483.3 calories; 19.5 g protein; 27.3 g carbohydrates; 36.6 mg cholesterol; 544.1 mg sodium. Full Nutrition

Reviews (183)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/08/2007
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. Read More
(282)

Most helpful critical review

Rating: 3 stars
11/18/2006
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. Read More
(191)
239 Ratings
  • 5 star values: 95
  • 4 star values: 71
  • 3 star values: 45
  • 2 star values: 17
  • 1 star values: 11
Rating: 4 stars
06/08/2007
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. Read More
(282)
Rating: 3 stars
11/18/2006
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. Read More
(191)
Rating: 5 stars
08/30/2003
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! Read More
(103)
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Rating: 5 stars
07/31/2006
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. Read More
(80)
Rating: 4 stars
01/25/2004
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. Read More
(62)
Rating: 5 stars
01/25/2004
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! Read More
(32)
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Rating: 3 stars
05/31/2003
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. Read More
(29)
Rating: 3 stars
06/25/2007
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. Read More
(25)
Rating: 4 stars
09/16/2003
Thank you!Thank you!Thank You!I've been looking for a good recipe for Palak Paneer. THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious! Read More
(22)