Rosy's Palak Paneer

Rosy's Palak Paneer

46 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 40 m
E. Martin
Recipe by  E. Martin

“An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
  2. Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining garam masala.

Share It

Reviews (46)

Rate This Recipe


This was really delicious. Due to the comments of others, I reduced the tomato by half and I found that proportion tasty. I used about 2 cups of ricotta in place of the paneer - it was very creamy but delicious. I also didn't find I needed to simmer the tomato sauce for an hour - I did just about hald an hour.



This was a great dish! The only things I had to change was to add more vegetabes-I think the spinach could have been doubled. This recipe is also different from the palak paneer that I usually have in the restraurants, as it has a tomato base and is not creamy. Overall, a good dish with authentic flavors. thanks!



"Rosy" is right... as in red and tomatoey! Palak paneer is green, right?? We've never had palak paneer that looked or tasted like this in a restaurant. It was our first time trying to make palak paneer and it is hard to imagine how this recipe can create GREEN palak paneer! With all the tomato paste and ginger called for, we ended up with a very red gingery dish that tasted good... but not really like palak paneer. Suggest really cutting the tomato, cutting the ginger, and upping the spinach! Still tasty though!

More Reviews

Similar Recipes

Absolutely Perfect Palak Paneer

Absolutely Perfect Palak Paneer

Shahi Paneer

Shahi Paneer

Paneer Jalfrazie

Paneer Jalfrazie

Sweet Corn Subji With Paneer and Cashew Nuts

Sweet Corn Subji With Paneer and Cashew Nuts

Palak Paneer (Spinach Curry)

Palak Paneer (Spinach Curry)

Palak Paneer (Indian Spinach and Paneer)

Palak Paneer (Indian Spinach and Paneer)


Amount Per Serving (4 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 23.1 g
  • 36%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 20.2 g
  • 40%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1436 mg
  • 57%

Based on a 2,000 calorie diet



previous recipe:

Shahi Paneer


next recipe:

Absolutely Perfect Palak Paneer