Traditional pure vegetarian recipe, without onions or garlic! 100% made from scratch and absolutely delicious.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
25 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a colander with a cheesecloth and place in the sink.

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  • Bring milk to a boil in a large pot; add lemon juice. Stir until milk separates into curds and whey. Transfer curds with a large slotted spoon to the prepared colander and allow curds to drain. Whey can be saved for another use.

  • Gather cheesecloth around curds to squeeze out excess liquid and to form a ball. Return wrapped curd ball to the colander and place the whey-filled pot (or another weight) over the curd ball to press and drain completely, about 20 minutes.

  • Bring a large pot of water to a boil; add spinach. Simmer until spinach is wilted, 1 to 2 minutes. Transfer spinach to a bowl with a slotted spoon. Drop tomatoes into the same pot of boiling water; simmer until tomato skins begin to split, 3 to 5 minutes. Drain. Peel tomato skins when cool enough to handle.

  • Place spinach in a blender or food processor; puree until smooth and remove spinach to a bowl.

  • Place peeled tomatoes in a blender or food processor; puree until smooth and remove tomatoes to another bowl.

  • Unwrap curd ball from cheesecloth; paneer should now be a solid block. Cut paneer into small cubes.

  • Heat ghee in a large skillet over medium-low heat; cook and stir turmeric, ground red chile powder, and asafoetida powder in hot ghee until fragrant, about 20 seconds. Stir in tomato puree into ghee and spices and increase heat to medium. Cover and simmer until ghee rises to the top, about 10 minutes.

  • Stir spinach puree and salt into tomato mixture. Continue to simmer until fragrant, 5 to 10 minutes more. Add cubed paneer to skillet; cook until paneer is softened, 2 to 3 minutes. Stir cream into spinach-tomato mixture, cover, and simmer until hot, 2 to 3 minutes more.

  • Remove skillet from heat and sprinkle with ground fenugreek. Cool for a few minutes before serving.

Nutrition Facts

517 calories; protein 23.5g; carbohydrates 36.8g; fat 31.9g; cholesterol 93.7mg; sodium 892.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
07/12/2013
Next time will trade the asafoetida for garam masala (actually added a spoonful this time and liked it a whole lot better.) Very easy-made the paneer a day ahead. Very simple recipe and really delicious. Read More
(3)

Most helpful critical review

Rating: 2 stars
06/20/2017
I'm sorry but we did not like this. Looks like the picture like soup. Might be a traditional recipe but nothing like "restaurant style" like I had hoped. Consistency was unpleasant. We threw the rest out and will be looking for another recipe. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/12/2013
Next time will trade the asafoetida for garam masala (actually added a spoonful this time and liked it a whole lot better.) Very easy-made the paneer a day ahead. Very simple recipe and really delicious. Read More
(3)
Rating: 5 stars
09/29/2017
I love paneer but recently found out I'm allergic to milk (not just lactose). I'm trying this old favorite with firm tofu for the first time! I also like to add some fresh fenugreek leaves when I have them replacing some of the spinach. I recently got some fenugreek seeds for my sprouting jar so I should be in Palak-heaven soon! Read More
(1)
Rating: 5 stars
01/07/2017
I had no idea I was capable of replicating the incredibly rich and deep flavors of Indian cuisine until I tried this recipe. Simple, delicious, and nutritious, it's a clear win. I used a combination of spinach, collard greens, chard, and kale and it still came out great. Mix and match to your heart's content! I also substituted about 2 tsp fresh ground coriander seeds for asafoetida (which I couldn't find in the grocery store), tofu for the paneer and regular butter for the ghee. (Maybe I got a little lazy ;) ). IMPORTANT: Did not yield 6 servings. More like 2 1/2 good sized portions. Read More
(1)
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Rating: 5 stars
10/22/2013
Oh my ever loving Jesus this is good. A few substitutions: fenugreek use fennel seed in the same proportions. For Asafoetida: 2 cloves of garlic minced and pan roasted. YUM! Read More
(1)
Rating: 5 stars
08/27/2017
People think I'm some sort of culinary god when I make this simple recipe. Read More
Rating: 5 stars
05/12/2020
I’ve done it with the cheese or using store bought cheese Both were excellent I Didn’t have fenugreek the 2nd time so left it out ... still was delicious Read More
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Rating: 2 stars
06/20/2017
I'm sorry but we did not like this. Looks like the picture like soup. Might be a traditional recipe but nothing like "restaurant style" like I had hoped. Consistency was unpleasant. We threw the rest out and will be looking for another recipe. Read More