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Absolutely Perfect Palak Paneer

Absolutely Perfect Palak Paneer

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
MCFALONE

MCFALONE

This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery.

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Nutrition

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  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion 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 is cooked down, 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, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). 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 over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
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Reviews

JohnMT
269

JohnMT

6/8/2007

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.

AnMei
182

AnMei

11/18/2006

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.

Surprising Woman
95

Surprising Woman

8/29/2003

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!

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