Absolutely Perfect Palak Paneer

Absolutely Perfect Palak Paneer


"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."


45 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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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  1. 221 Ratings


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 ...

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...

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 fre...

A staple at our house. I use two 10oz boxes of frozen spinach, 1 cup of plain yogurt instead of the sour cream, leave out the tomato, and practically double the spices (or however much until it ...

I had some problems with this recipe. When spinach cooks, it gives off water, so the mixture turned out really watery. I needed to cook the mixture down because of the wateriness, but this dec...

One of the best vegetarian dishes in my recipe box. I adjusted mine to a lower fat version. First, cook onions in broth/water instead of oil; then I used fat-free sour cream (or fat-free yogur...

This recipe is "complicated" compared to the average recipe (at least in my recipes!) - I would STRONGLY recommend less Turmeric, more tomato, and some desparately needed salt. Also - buying st...

Although this turned out really good with some tweaking, as written, I'm only giving it 3 stars. Why anybody would want to make palak paneer without paneer is beyond me. I also thought it needed...

I didn't have paneer or ricotta cheese available so I left it out of the recipe. However, I did serve it with toasted pita bread stuffed with flavorerd cheese spread. It was absolutely fabulou...