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Absolutely Perfect Palak Paneer
October 14, 2002

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!

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