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Absolutely Perfect Palak Paneer
SUBMITTED BY:
MCFALONE
PHOTO BY:
SunFlower
"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."
RECIPE RATING:
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(106)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
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DIRECTIONS
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.
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.
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
Reviewed on Aug. 29, 2003 by
Surprising Woman
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Surprising Woman
Aug. 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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24 users found this review helpful
This recipe is amazing. I did use a bit more of the spices than called for but I usually do! ...
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Reviewed on Jun. 8, 2007 by JohnMT
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JohnMT
Jun. 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.
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21 users found this review helpful
I have always enjoyed Palak Panner however a word on Paneer - Paneer is simple enough tom ake....
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Reviewed on Jan. 25, 2004 by ZEKEBULLSEYE
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ZEKEBULLSEYE
Jan. 25, 2004
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 decreased the potency of the spices, so I had to add more. Next time, I will either use frozen spinach or precook and drain the spinach. The final product turned out delicious, though, and better the next day.
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12 users found this review helpful
I had some problems with this recipe. When spinach cooks, it gives off water, so the mixture...
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Reviewed on Nov. 18, 2006 by
AnMei
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AnMei
Nov. 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.
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11 users found this review helpful
This isn't perfect. If you're looking for restaurant-quality palak paneer, this is not what...
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Reviewed on Jan. 25, 2004 by
naludson
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naludson
Jan. 25, 2004
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 yogurt and buttermilk if you choose); I also skipped the frying of the ricotta and just added skim ricotta to the final product and cooked for a few minutes before serving. Perfect! Thanks to the submitter for a delicious recipe!
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9 users found this review helpful
One of the best vegetarian dishes in my recipe box. I adjusted mine to a lower fat version. ...
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Reviewed on Sep. 16, 2003 by TRACY COCHRAN
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TRACY COCHRAN
Sep. 16, 2003
Thank you!Thank you!Thank You!I've been looking for a good recipe for Palak Paneer. THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!
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8 users found this review helpful
Thank you!Thank you!Thank You!I've been looking for a good recipe for Palak Paneer. THis one...
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Reviewed on Jul. 31, 2006 by Katherine
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Katherine
Jul. 31, 2006
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 tastes spicy enough for me). Sometimes I fry some store-bought frozen paneer, but if I'm short on time I'll just make it without cheese. This dish is well complimented by the butter chickpea curry dish also found on this site.
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7 users found this review helpful
A staple at our house. I use two 10oz boxes of frozen spinach, 1 cup of plain yogurt instead...
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Reviewed on May 31, 2003 by SEIRRAC
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SEIRRAC
May 31, 2003
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 store ready made paneer is DEFINITELY in your best interest. My attempts at "frying" ricotta were haulted when the ricotta simply melted and separated. Maybe I did it wrong, but let me tell you - it was not even close to being browned and able to be cubed like what you can get at the store.
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6 users found this review helpful
This recipe is "complicated" compared to the average recipe (at least in my recipes!) - I...
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Reviewed on Jan. 24, 2003 by LG6191972
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LG6191972
Jan. 24, 2003
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 fabulous. My Indian husband thinks it's as good as any he's ever had.
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6 users found this review helpful
I didn't have paneer or ricotta cheese available so I left it out of the recipe. However, I...
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Reviewed on Jun. 25, 2007 by
Caroline C
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