Community Pick
Palak Paneer (Indian Fresh Spinach With Paneer Cheese)
"Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs."
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 (5 ounce) bags Baby Spinach
- 1 large onion
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1⁄2 teaspoon chopped garlic
- 1⁄2 cup chopped tomato
- 3 tablespoons plain yogurt
- 1 tablespoon coriander powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 8 ounces paneer cheese, cut into cubes
- 1⁄4 cup heavy cream
directions
- Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
- Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
- Then add garlic and chopped tomatoes, and reduce heat.
- Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
- Add coriander, garam masala, paprika, and salt, mixing well.
- Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
- Remove from heat.
- Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
- Slowly stir in heavy cream, and heat through on low heat.
- Add paneer cubes.
- Serve.
Questions & Replies
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What if you wanted to use whole spices like cardamom seeds and coriander seeds instead of ground. Same with cinnamon stick. How much would you use?
Reviews
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So much great depth of flavor in this dish and I loved it! Served it with basmati rice and naan! -
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!!
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I have tried 4 or 5 other recipes and found this is the best
see 77 more reviews
Tweaks
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I've used tofu in this recipe for a non authentic version. Works very well, especially if you drain and then marinade it. Thanks for the "63 ways to make Indian take out" collection today, I'm a big fan of Indian food! -
I would recommend specifying whole milk yogurt. It's much less likely to curdle if a cook mismanages their heat, and it adds a more authentic flavor than the low-fat options common in the US.
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Really good. I added a bit more spinach (total of 350g), and doubled the spices. I didn't have ginger so i used allspice instead. It was seriously easy to make and delicious, quite authentic. Just adjust to your taste. I would use more chilli and garlic but that's just because I really like them. -
One of my favourite dishes in authentic Indian restaurants. This is fast and simple, and tastes great. I modified it according to what I had - like using milk instead of cream, and chili powder instead of paprika. I also added more spinach as per my own personal preferences. This is definitely on the repeat list. -
We make this one most weeks. It's become a staple. Yep, we LOVE it!! Tonight we used sour cream instead of cream, this made the sauce thicker and we liked it even more. We'll be doing this from now on.
see 3 more tweaks
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
