Rosy's Palak Paneer

Rosy's Palak Paneer

E. Martin 0

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


1 h 40 m servings 366 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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  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.
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  1. 62 Ratings


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 crea...

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 h...

"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...