Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!
This has WAY WAY WAY too much salt as written. I significantly reduced the amount of salt, and it was very good. Maybe 1 to 1 1/2 tsp is good. In any case, don't just put 2 Tbsp in there like the recipe says, start small and start it to taste.
Read MorePretty good if only i didn't add as much salt as it says. But i added more tomato to reduce the saltiness.
Read MorePretty good if only i didn't add as much salt as it says. But i added more tomato to reduce the saltiness.
This has WAY WAY WAY too much salt as written. I significantly reduced the amount of salt, and it was very good. Maybe 1 to 1 1/2 tsp is good. In any case, don't just put 2 Tbsp in there like the recipe says, start small and start it to taste.
This is a great fresh tasting and quick palak paneer. The recipe calls for too much salt, though! I think they meant teaspoons and wrote tablespoons. I keep paneer around to go in the microwavable pouches of saag paneer for school lunch. I had all the other ingredients in my pantry, so when confronted with a "oh, man, what's for lunch?" I made this for my kids. They loved it. I loved it. It's worth trying.
This recipe doesn't have as much spinach as the local E. Indian restaurants put in their dishes, but it was still good.
So good! I took the liberty of pureeing everything and using twice the paneer! I thought the spinach was skimpy, so I added a pound of frozen spinach to my Vitamix, then threw it back in my pan to heat up again. I then added more Indian dried red chili I had in the cupboard. Extra cumin and only salting to taste at the end and serving over Jasmine rice made for a perfect lunch with leftovers.
