Palak Paneer (Indian Fresh Spinach With Paneer Cheese)

“Not exactly what I was looking for, but still pretty tasty.I used whole coriander, and didn’t care for the seeds/texture (my fault).Going to try this one again but adjust the spices a little.If you can’t find the paneer, an excellent substitute is Mexican Queso Blanco (aka queso fresco) – the texture & taste is very similar.”

“I made half a recipe for the two of us and it was great.Loved all the flavors and how they meld together.I made homemade paneer Recipe #207389 to use in the recipe.Served with Recipe #277765, Naan plus puppodums as an appetizer.”

“Fantastic recipe. I like this much better than our local Indian restaurant’s palak paneer. I think I added a little more cream because I had to warm it longer at the end (I could only find frozen paneer.) I used normal spinach leaves, and it made it stringy so next time I’ll be sure to find the baby spinach. I feel about twenty pounds overweight from dinner, but fiance and I really loved this. Thanks!! “

“This is a really tasty recipe.I used Stinging Nettles in place of the spinach but followed the recipe pretty much exactly as written.I think I’ll add a bit more spice next time as I like this with a strongerflavour.I served it with a combo of wild and brown rice.Thanks for posting I’ll make this again.”

“Really fantastic, delicious.Couldn’t get better at a restaurant.I made my own fat-free paneer for this and followed the recipe to a T.Next time I will add some cayenne for some heat.I don’t think it makes 6 servings though–not for an entree anyway.It came out to 2-3 modest portions.This is a major keeper!”

“We absolutely love this recipe and have made it several times for guests. I use half and half instead of the heavy cream. It freezes really well to reheat for lunch. Both our Indian and American friends give this one two thumbs up!”

“as is, this recipe is pretty good. i made it once, and then subsequently tweaked it to suit our tastes more. i omitted the paprika and added an equivalent amount of cayenne powder. i also used 3/4tsp each of cumin seeds and mustard seeds and sauteed it along with the onion. i then added the spinach directly to the onion, tomato and spices (i didn’t see the need to cook the spinach separately). i also pureed all the spinach and added 4tbsp of half and half at the end of cooking, instead of the yoghurt, this way it turned out super-creamy. it was perfect this way, and i will be making it with these modifications in future. “

“Wow, Sue L – this was delicious!Even my husband who does not like any kind of leaf said so!!The only minor change I made was to puree the full spinach mixture in the blender rather than half as your recipe suggests cos that way my DH would not know what the gravy was :).But he liked it even after I told him what it was.So thank you once, twice and many times more for an easy and tasty way to make my DH eat some leaves!!!”

“My wife thanks you.I thank you.This is good stuff.”

“Amazing!I am addicted!I found this recipe a little laborious to make but well worth the effort and pile of dishes it created.The spices and flavors are spot-on — tastes just like the palak paneer at my fav Indian restaurant.I used Mexican queso blanco in place of the paneer and it worked perfectly (substitution based on a recommendation from a cooking blog); I was able to buy a bunch of queso blanco at Costco for cheap.I would suggest doubling this recipe, as the spinach cooks down significantly… and it’s so yummy, you’ll wish you had more.”

“The flavor is outstanding. We followed the recipe exactly except for adding a coriander/cumin spice mix vs pure coriander (just what I had in the pantry). We used a wok and a Vitamix blender. This would be a five star recipe if we had pureed 1/4 instead of 1/2 the spinach. With 1/2 there was too much puree and it was more soupy than ideal. However, if you close your eyes it’s outstanding. We made homemade paneer using this recipe: https://www.foodnetwork.com/recipes/aarti-sequeira/paneer-homemade-indian-cheese-recipe/index.html”

“I agree, more cream is needed and it could use a bit more heat. Also, I used regular frozen spinach and it was stringy and also got strings all caught up in my immersian blender. I replaced yoghurt with sour cream as well, and I think that was fine.”

“This is a very good recipe. I tweaked it a little by adding 1/2 tsp of curry powder and dash of cumin powder. I also, added a fresh grated ginger and omittted the coriander did not have any on hand.I used chili ready tomatoes from Walmart and a 1 tbspn of sugar to get rid of the twang. It turned out really good my family and friends love love it!”

“A keeper, though I used two 9 oz. bags of baby spinach.Other ingredients as written.
Second time, it doubled very nicely, using two large boxes of organic baby spinach.I used a hand blender before adding the paneer and it turned a quite soupy mixture into just the right texture.Extremely well received.”

“Wife and I loved it – restaurant quality”

“Really good!”

“I really enjoyed the spice combination….used 10 oz of frozen chopped spinach, thawed and squeezed of moisture before adding.In addition I added more yogurt and a pinch of sugar at the end for creaminess.”

“This is such a delicious recipe for palak paneer. It was better than any I’ve had around town. Super easy to make, too. Thank you so much!”

“How did I not review this before? Ahhh! This is the most amazing thing I’ve ever made, I swear. It’s perfect. I use fat-free half and half instead of heavy cream and I found that the blending step is unnecessary (the results are different, but good either way). I featured this in my food-blog, which you can see at https://bit.ly/cSYfG9 Thank you so much for sharing this amazing recipe!”