Make Ahead
Palak Paneer
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18 Reviews
Chris V.
July 9, 2020
Thank you so much for this! I just made it and it turned out beautifully. I wanted a little more acidity so I used buttermilk instead of plain milk/cream and I was very pleased with the result.
Annada R.
July 10, 2020
Hello Chris, very happy that you tried this recipe and liked it. Buttermilk is a great idea, I had not thought of that. For additional acidity, you can also add some lime juice when you saute onions and tomatoes.
Tim Y.
August 16, 2017
I made this and we loved it! Quite the forgiving recipe. Very warm and pleasant spices with just the right amount of heat from 1 Thai chile.
I did fry the paneer so it would be firmer in the sauce. That was the only way I modified the recipe to our taste.
I did fry the paneer so it would be firmer in the sauce. That was the only way I modified the recipe to our taste.
Annada R.
August 16, 2017
Thank you Tim. I'm very happy that you liked the recipe & the dish. Frying the paneer tastes great too, imparts a certain richness to the dish.
Kelli
July 6, 2017
This recipe did not work for me, but I am glad others enjoyed it. The ginger overpowered all the other flavors, despite using more peppers than called for (I like things spicy!). I also found that I prefer this dish without the tomato. I like the vegetal taste of spinach and once cooked down and concentrated the tomatoes really competed with the spinach flavor. Between the ginger and the tomato all other flavors were lost for me. However, I made my own paneer for this recipe, and I am glad I did because now I know how to do it! I let mine sit overnight in the fridge before making this to firm up and instead of boiling it first I just added it to the pot and let simmer with the purée for about 15 minutes. It did not break up even with stirring.
Annada R.
July 6, 2017
I understand that you were more interested in pure spinach flavor. And I'm glad that your homemade paneer turned out great. The reason to boil the paneer (irrespective of homemade or store-bought) is to make it soft and spongy in the spinach. Thank you for your helpful tips, Kelli.
enbe
November 29, 2016
This was definitely a bit slow going for a weeknight but it's delicious! Will make again.
Lisa
September 3, 2016
Arrggh! My paneer fell apart. I wish I would have added the garam masala before I cooked the paneer because when I stirred the spice in at the end (very gently) the paneer broke apart. Still tasted good, though.
Annada R.
September 7, 2016
Sorry that your paneer fell apart, Lisa. By any chance, did you make the paneer at home? I have observed in my attempts over the years that generally paneer falls apart when it is too dry. That is, when it looses excess moisture in the process of tying it up in muslin cloth. Glad you liked the taste at the end though.
Robert K.
December 22, 2016
Deep fry the paneer. I have been doing it that way for 35 years when making both palak and mattar paneer.
food52
June 19, 2016
Made this recipe twice tonight! First time without modification, second time learning from the first. Recipe calls for only 8oz spinach which is about enough for two people. I thought the clove spice was too strong so cut it to a single clove the second time I made it. If using fresh tomatoes, dice them fine - it will help them break down faster. I used three fresh thai chilis for the right amount of heat. Serranos will be much milder - but probably not as tasty. First time boiled the paneer as instructed. Second time boiled then flour and browned in butter. Browned looks nice but doesn't seem to add much for me. Some restaurant versions also have a cinnamon stick and bay leaf - might try that next time.
Kelley B.
June 16, 2016
I have made this three times now with spinach, radish tops, kale, etc, and it is always so delicious! this recipe launched me full on into a quest for the best indian recipes. grateful for that.
Annada R.
June 16, 2016
Thank you Kelley. I'm super impressed that you tried this recipe with other greens and thrilled that it works.
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