i agree with the last review. It looked great, but was not too tasty. There was not enough spices in it.

Fantastic. Had a sudden craving for Mum's food at college - this is as close as I've ever tasted to an authentic home-cooked meal.

I added garam masala, used real paneer, and omitted the cilantro. It definitely wasn't very good. I can't say that I'd make it again.

I would probably say that this recipe is far from perfect. I had to increase the spice load big time just to get any decent flavor. I also added some garam masala, as others had suggested. Frying ricotta is not that difficult - just takes a little time. You feel like you are making really watery scrambled eggs. You have to let it fry long enough that most of the water evaporates. I used part skim and it came out ok, though definitely not with the same consistency as paneer. I was in a hurry, so I didn't make paneer but I certainly will sometime. This recipe is a good place to start, and this comes from someone who has never made this dish before. However I have eaten plenty of it, so I don't recommend anyone using this recipe unless they know what palak paneer is supposed to taste like. Just following the recipe as is makes for a very, VERY bland "palak ricotta".

i was very happy with this. uses a TON of spinach but its worth it to use fresh instead of frozen. looks horrendous until it makes it to the blender. DEFINITELY use paneer instead of ricotta. i added a little cayenne pepper instead of chiles. im a baby when it comes to heat so a little went a long way. thanks very much!

Pretty good though I would use a bit less cilantro. The ricotta does not "fry" easily.

I don't know what happened, but this just didn't work for me at all. Maybe I messed up or something. I'll try it again, but it was really bitter and didn't taste like the palak paneer/saag paneer I'm used to having at restaurants.

Decent mix - added garam marsala for extra flavor - try the other recipe next time

The only problem that I have with this dish is that it is NOT "Palak Paneer". It should be called "Palak Ricotta". It is good to try new things, but I would change the name, because it does not have Paneer in it. You can either make your own Paneer, fairly easy, or just buy it out of a store.

I must say that this is very good with a few changes: doubled the spices, onion and garlic; added garam masala and red chili pepper; and added a medium tomato. So easy and turned out great!

I wasn't so sure about this recipe... sour cream? ricotta cheese? they don't even have these things in india! but i tried it anyway. i skipped the ricotta. i made my own paneer the day before (it is really easy - i got the recipe from this site). my first mistake was that i used fat free sour cream so it wasn't creamy enough. next time i will use regular. and the biggest mistake of all - i didn't double the spices. Definitely, definitely, definitely double the spices. I didn't do it because i wanted to try the recipe without significant changes the first time. needs more spices. it wasn't so good the first night (way too spinachy) but the leftovers a couple of days later were much better. i had a tough audience. my fiance is from india so it is hard to measure up to his standards when it comes to cooking indian food, but we both agreed that this had potential. i am also wondering how it would be with yogurt rather than sour cream. thanks for the recipe!

excellent! can't wait to try it with paneer like everyone has suggested.

This is a good starting point for palak paneer. I changed the balance of the spices to suit myself. Also, if I make it for people that enjoy the spicing of Indian food, I add chilli powder and garam masala. Regardless, I always add some nutmeg or mace to the base recipe. Also, I think that the tomatoes should be well fried in the oil after the onions, etc

This is a great recipe. It is better than anything at a restaurant. Using fresh spinach instead of frozen really makes a difference. You can find paneer in the fridge and freezer section of any Indian grocery.

This recipe was good, it just wasn't quite as good as I had expected it to be. I may have to work with it a little bit, but I'm sure I'll make it again.

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 a lot more garlic and cumin, and I used 3 medium tomatoes.

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.

Excellent. If you like your Indian food strong don't be afraid to add more spice than is called for!!

this was ok. it didnt taste that authentic to me though. also...frying the ricotta was a problem... it just didnt work.

I used frozen spinach and more than doubled the spices. Very pleased with the result. Next time I'll think I'll make it vegan and use tofu instead of the cheese.