Absolutely Perfect Palak Paneer

    (236)
    50 mins

    This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if it's easy to find. It is absolutely wonderful with basmati rice or naan.


    232 people made this

    Ingredients
    Serves: 4 

    • 6 tablespoons (90ml) olive oil
    • 1/2 cup finely chopped onion
    • 2 cloves garlic, chopped
    • 1 tablespoon grated ginger
    • 2 dried red chillies, optional
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 3/4 cup sour cream, or to taste
    • 1.5kg fresh spinach, well washed, stems removed, leaves torn
    • 1 large tomato, quartered
    • 4 sprigs coriander leaves, or to taste
    • 250g firm ricotta or paneer cheese
    • coarse sea salt to taste

    Directions
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large saucepan heat 3 tablespoons (45ml) of olive oil over medium heat and gently fry the onion, garlic, half the ginger and chillies (if using) 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 cooks down and softens, about 15 minutes total. Remove from heat and allow to cool slightly.
    2. Pour spinach mixture into a blender or food processor and add the tomato, remaining ginger and coriander. Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
    3. In a medium frying pan, heat 3 tablespoons of olive oil (45ml) over medium heat, and fry ricotta or paneer until browned. Drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

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    Reviews and ratings
    Global ratings:
    (236)

    Reviews in English (187)

    by
    277

    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.  -  08 Jun 2007  (Review from Allrecipes US | Canada)

    by
    189

    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.  -  18 Nov 2006  (Review from Allrecipes US | Canada)

    by
    101

    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!  -  14 Oct 2002  (Review from Allrecipes US | Canada)

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