Palak Paneer Recipe Video (Spinach With Homemade Cheese) - Indian Recipes by Show Me The Curry, Indian Recipe, Cooking Videos, Recipe Videos

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Home Subzis (Vegetables) Palak Paneer Spinach with Homemade
Cheese
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Palak Paneer or Spinach with Homemade Cheese is easily one of the most recognizable and popular Indian
dishes. Besides being a staple of Indian restaurants, top Indian chefs such as Sanjeev Kapoor and Tarla Dalal
have made it even more popular. Here is our version of this palak paneer recipe. Its packed with the goodness of
spinach and loaded with protein from the paneer, a homemade cheese which doesnt melt when heated. Try this
delicious recipe and youll be surprised how easy it is to make!
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Palak Paneer Recipe Video (Spinach with Homemade Cheese) - Indian Re... http://showmethecurry.com/subzis-vegetables/palak-paneerpanir.html
1 of 39 3/3/2014 8:19 AM
Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
Paneer- 7 oz or 200 g
Oil 3 tbsp
Onions 2 med, minced
Ginger 1 pc, minced
Garlic 4 cloves, minced
Water 1/2 cup
Tomatoes 2 large or 1, 14oz can diced (pureed)
Garam Masala - 2 tsp
Cumin Powder 1 tsp
Coriander Powder 2 tsp
Red Chili Powder to taste
Salt - to taste
Turmeric Powder 1/4 tsp
Heavy Whipping Cream 8 tbsp or to taste
Milk to taste (optional)
Method:
Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between. 1.
Blend cooked Spinach to desired texture (avoid over-blending). 2.
Heat 2 tbsp Oil in a medium non-stick pan on high heat. 3.
Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes. 4.
Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes. 5.
Add in the Tomates, cover and cook till the oil seperates from the mixture. 6.
Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast. 7.
2 of 39 3/3/2014 8:19 AM
While the Masala is cooking, cube the paneer to desired size1/2 cubes work well. 8.
In a non-stick frying pan, heat the remaining 1 tbsp Oil. 9.
Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides. 10.
Remove from the pan into a plate with paper towel to soak the excess oil. 11.
In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes. 12.
Meanwhile, once the Masala is prepared, add in the mashed Spinach. 13.
Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric
Powder.
14.
Mix well and cook for 3-5 minutes. 15.
Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes. 16.
Gently squeeze the water out of the Paneer and put the Paneer in the Spinach. 17.
Mix gently and serve hot. 18.
Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice. 19.
Tips:
Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk, Lactaid, Half and Half or
Evaporated Milk.
1.
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160 Responses to Palak Paneer Spinach with Homemade Cheese
Mona Says:
September 22nd, 2007 at 1:41 am
Hello Anuja and Hetal, The pic is sooooo good I wanna take a sppon of that curry from the bowl and
have it a parath right now
Well, i wanted to ask you, why did you soak the fried paneer in water before you add it to the curry? .. I
love Palak Paneer
[Reply]
roopal jaiswal Reply:
April 9th, 2011 at 4:06 pm
paneer is soaked in water to keep it soft and not get hardened after frying
[Reply]
1.
anuja Says:
September 22nd, 2007 at 1:27 pm
Well, we soak the paneer, squeeze out the water very gently, and then use the paneer for 2 reasons
- the paneer will be a LOT softer.
- plus the paneer will let go of some of the excess oil.
Give it a try and you will notice the difference.
[Reply]
2.
Mangala Says:
October 3rd, 2007 at 2:29 am
Tried palak paneer, turned out really well.
[Reply]
3.
Brijesh Chauhan Says: 4.
5 of 39 3/3/2014 8:19 AM
October 10th, 2007 at 4:20 am
I tried it today.was really good..
[Reply]
sushma Says:
November 23rd, 2007 at 3:01 am
hi,i liked ur website a lot. the way u explain the recipe is good and moreover the health tips that u give are
the highlight as i look more for healthy substitutes. please try to include them in all ur recipes .. plz try to
post gobi manchurian, i know u just posted spicy caulifower, if not immediately plz try to post this later,
thank u so much
[Reply]
5.
hetal Says:
November 27th, 2007 at 3:47 pm
Hi Sushma,
We have had lots of requests for Gobi Manchurian. We are working on it. Look for it soon.
[Reply]
6.
Sundari Says:
December 10th, 2007 at 7:15 pm
Hi,
I liked your Palak Paneer recipe a lot. You website is really good especially with the video and recipe in
text. Your measurements make it so easy to follow. I have a request for Kaju Katli recipe. It would be
great if you post the video for this sweet recipe.
[Reply]
7.
Farah Says:
January 12th, 2008 at 10:36 pm
Hi there!
You two are doing a wonderful job! Thanks a lot for all your recipes! I am really impressed by your
website.
One thing I wanted to mention about the Palak Paneer recipe is you can add lemon juice to it at the end.
Vit C with the Iron in spinach helps absorbing the Iron better and it tastes good as well!
Keep up the good work!
[Reply]
8.
anuja Says:
Thanks for the feedback and for the great information.
9.
6 of 39 3/3/2014 8:19 AM
Lemon juice goes great with everything!
[Reply]
Jaya Says:
January 31st, 2008 at 9:06 pm
Hi,
Can I use the same measurements for one bunch of fresh spinach?
Thanks.
Jaya
[Reply]
rinku Reply:
hi..can u plz most sum more of punjabi subjis
[Reply]
10.
anuja Says:
February 1st, 2008 at 12:25 am
If your bunch of spinach weighs about 16 ozs or 1lb or 1/2 kg then you can use the same measurements.
Remember that a part of that will go away as wasteage (stems).
[Reply]
11.
daysies Says:
February 17th, 2008 at 1:34 am
ive made this recipe twice as well! im not so fond of paneer, but it tastes great without it, too! (im just
too lazy to buy it premade or make it on my own.)
the best thing about your site is that your videos really show how easy it is to make Indian food. i love it!
Kathleen
[Reply]
12.
Cheryl Says:
February 25th, 2008 at 2:56 pm
Greetings from Singapore! I love your website, youve done a great job promoting homecooked indian
cuisine. In fact, youve made it look so simple that Ive finanlly plucked up courage to cook my first indian
dish palak paneer! It turned out great! The only peeve I have is that I may have over-fried my paneer as
it was too dry and crumbly. Otherwise, it was really yummy! Will definitely try your other dishes. =)
[Reply]
13.
Snehal Says: 14.
7 of 39 3/3/2014 8:19 AM
WowwwwwwwDat looks really Yummm.
Can we use Spinach Puree in Salt water available in Market ?
[Reply]
anuja Says:
Hi Snehal,
We are assuming that you are referring to the spinach puree in a can. If so, we would not recommend it.
Using fresh or frozen spinach makes the dish a lot better tasting.
[Reply]
15.
shivu Says:
I will make it this friday and let you guys know. Lets seehow it turns out to be:) Without this website
showmethecurry I would be soempty.
[Reply]
16.
how to prepare whipping milk? Says:
March 5th, 2008 at 6:49 pm
hi there,
i liked the dish so much.but how to preparee whipping milk?please suggest me.
thanks,
pooja
[Reply]
17.
Kate S. Says:
March 13th, 2008 at 10:24 pm
Hey Anuja and Hetal, Thanks for this recipe! Ive been meaning to write about it sooner. This is one of my
favorite dishes and now I can finally make it! Its so yummy. Rams thrilled that your site is making me a
better Indian chef (haha). Take care girls!
Kate
[Reply]
18.
kajal Says:
Hey anuja and hetal,
you both do a great job by sharing some of the wonderful recipes, I am a big food lover and so is my
husband, I love the idea of using frozen palaak but have a question, usually what i do is put palak in hot
boiling water for few mintues and then blend it in blender and then make the dish, this way since we use
the uncooked spinach, will the dish be as good or will it tast a little different ? it seems very easy this way,
19.
8 of 39 3/3/2014 8:19 AM
so i wud try it too.
[Reply]
hetal Says:
Hi Kajal,
We actually cook the frozen spinach in the microwave so it is not uncooked. Hope I understood your
question.
[Reply]
20.
Deanna Says:
May 18th, 2008 at 8:10 pm
Hello ladies, really enjoy reading your website and watching the videos. Palak paneer is one of my
favourite dishes ever and I wanted to share a tip with you. As a healthier alternative to cream, I always use
a good dollop of whipped Greek-style yogurt and I find this adds a wonderful creaminess to the dish. Try it
and let me know what you think. Good luck and keep up the great work!
[Reply]
21.
hetal Says:
May 19th, 2008 at 4:06 am
Hi Deanna,
Thanks for the tip. We have never used Greek-style yogurt in our cooking as we make our own homemade
yogurt. Will definitely have to give it a try.
Cheers!
[Reply]
22.
sukhi Says:
June 7th, 2008 at 11:12 pm
hi heetal n anuja.u guys are great i loved ur site so much.i think now i can cook so delicious food for my
husbad .i am a begginer in cooking i am learing alot thanks a lot.i want to lear how to make punjabi rice
pudding(kheer).
[Reply]
23.
hetal Says:
June 8th, 2008 at 5:34 pm
Hi Sukhi,
Thanks so much for the wonderful feedback. We will definitely put kheer on our list of videos to do.
Thanks again!
[Reply]
24.
9 of 39 3/3/2014 8:19 AM
Rupali County Says:
June 18th, 2008 at 12:32 am
Hi Hetal and Anuja
This is the best recipe of Palak Paneer I have ever made and tested.I have got that for lunch todayits
going to test more yummy today..
Thanks for sharing this wonderfull , delicious recipe
Cheers
Rupali
[Reply]
25.
mubeen khan Says:
August 26th, 2008 at 5:31 pm
hi hetal and anuja .u r doing wonderful job i tried two of ur receipes it came dam good,but i want to ask u
abt garam masalau add in ur receipes is made by urselfes or readymade bcoz the garam masala (evrest
g.masala)which i use change the taste of my dish same hapend with palak paneer so can u suggest the
brand u use.i am from bahrain
thank u
[Reply]
26.
anuja Says:
Hi Mubeen,
Both Hetal and I use home-made Garam Masala. The one time that I used a store bought one was Kitchen
King Brand and it wasnt too bad. Hopefully you get it in Bahrain.
[Reply]
27.
Vandana Says:
Hi Hetal and Anuja,
Luvvvv your recipies. Great works guys!!!! you guys have made cooking very interesting and easy. I
have tried most of your recipies which have turned out to be yummyyyy
just wanted to ask for palak panner,can we use the spinach, we have already blanched and blended but
frozen for 6 days or do we have to use the fresh one ??
Thanks guys
Cheers !!!
[Reply]
28.
anuja Says:
October 8th, 2008 at 12:45 pm
Hi Vandana,
Thanks! And, yes, you can use the spinach (as long as it is not spoilt). A lot of times when I buy fresh
spinach and have not managed to use it all up, and its on the brink of getting spoilt, I blanch and freeze it
29.
10 of 39 3/3/2014 8:19 AM
and use it at a later date!
Take care!
[Reply]
Malavika Says:
Hi Anuja and Hetal,
Im really excited about trying out your palak paneer recipe just in time for Diwali this year but I had two
questions. First, Im horrible at mincing and chopping garlic and ginger, so I was hoping to just use ginger-
garlic paste instead. Is that an OK shortcut to take? And secondly, do you use the same amount of
evaporated milk as you do heavy cream?
Thanks!
[Reply]
30.
anuja Says:
HI Malavika,
It is absolutely OK to use the paste, just use a little more than what the recipe calls foras fresh is always
more potent that the paste.
For Evaporated Milk, use the amount that would like the consistency to beso pour little at a time and
stop when you see fit.
Evaporated Milk comes in regular fat and low-fat, so if you are looking for a super healthy option, try the
low-fat version!
Happy Diwali to you and your family!
[Reply]
31.
Samantha Says:
January 5th, 2009 at 5:14 am
WOW!!!! what a great website!!!! thank you SO much for taking the time to make the videos, too they
are wonderful! You both are just lovely ladies!
Recently, we found a great local restaurant but would love to make lower fat versions at home thank you
so much!!!!!!!!!!!!
samantha
[Reply]
32.
Bharvika Says:
Hi Hetal and Anuja,
I tried this recipe and came out really well.
Thanks to u guys.
I had one question though.
I followed the soaking procedure for Panner after stir frying it but it was not that soft.
In fact the stir fired paneer and kept on paper towel was much softer.
Any idea why this happens?
Between where should the store bought paneer be kept in freezer or refrigerator?
33.
11 of 39 3/3/2014 8:19 AM
Thanks for ur reply in advance.
[Reply]
hetal Says:
Hi Bharvika,
Soaking the paneer serves 2 purposes to make it soft and to remove all of the excess oil from the frying.
Usually, frying or stir frying forms a coating on the paneer which prevents it from breaking apart in the
curry. By soaking it, the hard coating becomes soft or SHOULD become soft. Not sure what happened
to yours.
Regarding storing the panner, you can keep it in the fridge for up to a week. Anything longer, just cube it
and freeze it in a freezer ziploc bag. You can even stir-fry it and freeze it. One step saved when you are
ready to use it.
[Reply]
34.
Geetika Says:
March 2nd, 2009 at 7:55 pm
Do you think this will be a good dish to serve the Americans, when they come for lunch
[Reply]
35.
anuja Says:
March 2nd, 2009 at 7:59 pm
Hi Geetika,
It is a great dish to serve anyone! Anyone who knows even a little about India/Indians, know about Palak
Paneer. Plus spinach is a vegetable that they know hence a safe bet:)
[Reply]
36.
Geetika Says:
March 3rd, 2009 at 8:24 pm
Thank you. I like this recipe of yours.
[Reply]
37.
Sabeen Says:
March 9th, 2009 at 8:37 am
hi, hetal and anuja, i love to cook and to try out new recipes, was recently searching the net for the recipe
for vegetable lasagna and came accross your website.your website is amazing!!!!!!!!!!!!!!.your recipes are
all amazing..this paalak paneer recipe sounds great, will try it your way shortly. And before that im
planning to try eggplant rolls. i just love your wesite and your video presentations.Will send you a
message again shortly on your great work!
[Reply]
38.
12 of 39 3/3/2014 8:19 AM
sweta Says:
hi anuja & hetal.i am sweta here. i am from Ahmadabad (Gujarat)in India.right now i am in melbourne.i
have seen your recipe too many times and i love to cook so i learnt so many vegetarian dishes from you.
thanks for that. but i want to know the navratna korama & khoya kajus recipe. i coudnt find that recipe in
your web site.so can you send me that recipe on my e-mail id.i love to watching your show thank you for
giving us the awesome recipe.
[Reply]
39.
sneha Says:
hai anuja and hetal,
the recipe looks grt,would love to try it..but if i am not microwaving the spinach how else can i cook it?and
will it be the same as microwaving it..
[Reply]
40.
CrazeeCook Says:
March 31st, 2009 at 5:06 am
Hello,
You guys are doing a really great job and your recipes are easy to follow. I tried your Palak Paneer and it
was great.
Thanks!
[Reply]
41.
priti desai Says:
hi anju good name pls send me reciepe of veg manchuriean as my children like it very much bye take care
[Reply]
42.
charlotte Says:
How do you make paneer? I cant find a recipe on your website for this.
[Reply]
hetal Reply:
April 20th, 2009 at 2:49 am
Hi Charlotte,
Here is the link to the paneer video:
43.
13 of 39 3/3/2014 8:19 AM
http://showmethecurry.com/2008/03/17/homemade-paneer-indian-cheese/
[Reply]
sivagini Says:
I love this site. I am thinking about making this dish ahead for a bday party. Can you please tell me if it
would freeze well and how to thaw it
This would be a great help!!! Thank you!!! Love you guys!!!!
[Reply]
anuja Reply:
April 28th, 2009 at 11:10 pm
Hi Sivagini,
This is an excellent dish to make ahead and freeze. The tips that we would give would be:
- make the palak part, save and add the paneer for the day of the party (this ensures the paneer will remain
intact and will give a fresh flavor to the dish)
- freeze in an airtight freezer-safe container, the night before the party, move the container from freezer to
fridge and allow it to thaw in the fridge. Take it out of the fridge a few hours before and make sure it has
thawed (if not leave it out on the counter to thaw).
- Reheat on the stove or in the microwave, add in the paneer. Transfer into an oven-safe dish and keep
warm in the oven till ready to serve.
Just fyi, we have a great video on how to heat/reheat food for a party:
http://showmethecurry.com/wp/DVD.htm
Enjoy your party!
[Reply]
sivagini Reply:
April 29th, 2009 at 10:20 pm
Thank you soooo much. I will follow your instructions. Love your site even more now!!!!!
[Reply]
44.
Priya John Says:
Hi..,
Thanks for all your recipes..
its helping me a lot..
45.
14 of 39 3/3/2014 8:19 AM
Keep up the good work..:)
[Reply]
Megha Says:
June 23rd, 2009 at 1:09 pm
Hi
I am Megha.And I am from australia.I like your website.You both are doing wonderful job.keep up the
good work.
I have got one question,I used the frozen spinach for this recipe.The taste was good but it turned out to be
more like methi paneer in look.Can you please advise what is the best way to use frozen spinach so that it
turn out to be more plummy and thick??
Thanks
[Reply]
anuja Reply:
June 24th, 2009 at 3:56 pm
You can try using whole spinach leaves rather than the chopped ones and then grind it to your desired
texture.
[Reply]
Megha Reply:
June 25th, 2009 at 3:13 am
thanks 4 that..I will surely try over the weekend.
[Reply]
Megha Reply:
June 25th, 2009 at 3:16 am
Hi hetal and anuja.
I am punjabi.but my partner is gujarati.And he loves khasta kachori.Can you please post the quickest
version of kachori,if possible.
And thanks again
46.
Rachel Says:
July 13th, 2009 at 8:52 pm
I used this recipe last week and it came out splended. Simply amazing. I did not have any paneer on hand
47.
15 of 39 3/3/2014 8:19 AM
and was in a bit of a hurry so I used a can of chickpeas which I put in at the same time as the spinach so it
was actualy channa palak.
[Reply]
shruti agarwal Says:
July 14th, 2009 at 2:47 pm
i tried it it was very worst i never ate this kind of recipy
[Reply]
48.
Pinal Says:
July 16th, 2009 at 8:20 pm
Do I still follow the same procedure of looking the spinach in a microwave if the spinach is fresh?? I cant
wait to try this recipe.
Thanks in advance.
[Reply]
anuja Reply:
July 17th, 2009 at 2:41 am
Yes, you can. It will cook the spinach and it will also make it easier to blend it.
Enjoy!
[Reply]
49.
mrsthallium Says:
July 27th, 2009 at 7:24 pm
Wow, just made this a few minutes ago and it tastes even better than the kind at my local Indian buffet! I
used organic fat-free yogurt and homemade paneer from one of your other recipes and it was fantastic!
Keep up the good work!
[Reply]
50.
MARIA Says:
August 3rd, 2009 at 12:52 pm
Thank you sooo much! ive been looking for this recipe for years never in any Indian recipe book. your
explanation is supurb i love how easy and tasty it was now im having it 5days in a row and not getting
tired of it : ).
Great job!
[Reply]
51.
nage Says:
August 4th, 2009 at 12:15 am
52.
16 of 39 3/3/2014 8:19 AM
Hi, I would like to know the significance of frying the panner(is it for the taste?) becos I tried without
frying it(i bought desi panner from store), It tastes almost similar and also it is soft. Love your site. Great
work!
[Reply]
hetal Reply:
Paneer is fried so that it holds its shape better in the recipe (even after a lot of mixing, it does not fall
apart). The taste also changes slightly as well as the texture. If you do fry it, you can soak it in some water
to soften it up again.
[Reply]
Mansi Says:
Hi there,
photo looks greatt..just looking at the ingredients and the first question that came in my mind was,
Can the Spinach and tomato be eaten together.. ?? as they may cause stones in the kidney
[Reply]
hetal Reply:
Wownever heard of that before. Weve always made spinach with tomatoes.
[Reply]
53.
Tina Says:
October 23rd, 2009 at 3:08 pm
Hi Hetal & Anuja,
Just a small tip. To save on calories you can just use the paneer (from the desi shop), cut it in cubes and
boil it in water with little fatfree milk (just bring water to boil, add milk to it and then paneer cubes, drain
after 3-4 mts). The paneer turns absolutely soft and tastes so much like homemade. I use this in all my
paneer recipes. Hope this helps!
[Reply]
hetal Reply:
54.
17 of 39 3/3/2014 8:19 AM
Thanks Tina. Thats a great tip!
[Reply]
Divya Says:
November 14th, 2009 at 1:18 am
I would like to modify this receipe also.
In the 2nd step as per your receipe;
2. Blend cooked Spinach to desired texture (avoid over-blending).
I would recommended to blend in very smooth paste. Add 1-1/2 table spoon of yogurt with this smooth
paste.
Now the taste would be like most India Restaurants Palak Paneer.
Another variation,
Use Mix vegetable & very few paneer with the same receipe. These is also a very good curry. Enjoy.
[Reply]
55.
KR Says:
Fantastic recipe. just tried it out and came out so well!!!
Thanks to you ladies. Doing a great job. I learn all my recipes from here.Dont even miss my mom for
instructions.Im sure many women will think the same
[Reply]
56.
Deviki Says:
hi there..
if i want to use fresh spinach then i must use only the leaves 1/2 kg or including the stems?
[Reply]
hetal Reply:
Hi Deviki,
Really, a little more or less spinach will not make a big difference. You can include tender stems and pull
out the very tough ones.
[Reply]
57.
Samantha Says:
58.
18 of 39 3/3/2014 8:19 AM
Great recipe! I almost didnt make homemade paneer because of the time commitment, but it ended up
being the most fun part of the process. I also prepped all my ingredients while the paneer was setting
(prepping everything before cooking is absolutely necessary in a tiny New York apartment) and by the
time the paneer was ready, I was ready to cook!
Thank you so much for this web site, as a newbie to South Asian cooking, your recipes and videos have
helped me so much!
[Reply]
Adro Says:
December 22nd, 2009 at 5:54 am
Hii,
I was just wondering if I can substitute paneer for tofu?
My supermarket doesnt stock it ):
[Reply]
59.
Adam Says:
Hey please suggest an alternative if dont have microwave.
learning alot from your site.
thanks
[Reply]
hetal Reply:
Hi Adam,
You can cook the spinach on the stove, in a pot with just a bit of water (the spinach usually releases some
juice as well). Cook it uncovered until the leaves are tender.
[Reply]
60.
DG Allen Says:
Thanks guys for this recipe. It was really good! Really really really good. I also made your mint chutney
and served that as a relish. Pre-cooking the spinach is a great idea.
Youre site is great and you two are great too! Thanks for making Indian cuisine more accessable!
All the best!
DG Allen
[Reply]
61.
19 of 39 3/3/2014 8:19 AM
Charleen Says:
I tried your recipe and it turned out good, though I was not quite certain how high of heat to cook the
masala for the range of time that you suggested (I basically kept it on medium high heat 7-8 then lowered it
in some sections) for the first time ever frying the Paneer and making the cream spinach curry (which I
used 1/2+1/2) it was a successful adventure. thank you so much
[Reply]
62.
Shree Says:
Hi Hetal and Anuja,
I have tried this receipe and came out really wellMy husband loved itThanks a lot..U girls rock!!!
[Reply]
63.
Latha Says:
Dear Hetal, Anuja,
thank you so so much for this wonderful palak paneer recipe. i have tried many recipes. this is the simplest
and yummiest:)
If i can post my request for a recipe here: please give us your version of carrot halwa.
[Reply]
64.
Jemima Says:
April 1st, 2010 at 10:57 pm
Hi Hetal and Anuja,
I tried this recipe today and it came out good. I have been trying many of your recipes and all of them
came out good. My family and friends enjoyed it. I believe the reason is that your method for any recipe is
very simple and you guys make even the hardest to make recipe seems very simple.
Thanks a lot!
Jemi
[Reply]
65.
Shuba Says:
Hi,
You both are doing an awesome job!
I tried Palak Paneer exactly how you have instructed, but it came out a little bitter. I added more masala &
it was fine. But by next day, it was bitter again! Any idea why that is..?
[Reply]
66.
20 of 39 3/3/2014 8:19 AM
anuja Reply:
Hi Shuba,
Some times when the onions are ground too fine, they release a bitter substance. Next time try food
processing (but not too much) or chopping by hand.
[Reply]
Sunita Reply:
March 21st, 2011 at 11:23 pm
To avoid the bitterness, cook the onion before grinding. You can choose to cook it, by boiling it in some
water in the microwave or on the stove, or cutting and sataying.
[Reply]
Jackie Says:
April 21st, 2010 at 3:34 pm
Made this last week for dinner! This was WONDERFUL! Your video is very clear and has great
instructions. I made the paneer according to your instructions as well.
Thanks for having clear instructions and making Indian cooking much more approachable.
[Reply]
67.
Namita Says:
May 24th, 2010 at 6:15 pm
Hi, Can I use Baby Spinach to make this receipe?? Thanks.
[Reply]
hetal Reply:
May 25th, 2010 at 3:32 am
Hi Namita,
Yes, you can use baby spinach but the leaves are so tender that you may have to use a lot more.
[Reply]
68.
Indian Feast SiriDoesCooking Says:
May 31st, 2010 at 12:57 pm
[...] I made my own paneer, or cheese, for my veggie dish, palak paneer, which is basically spinach cooked
69.
21 of 39 3/3/2014 8:19 AM
in a cream and tomato sauce. The hardest part of making the [...]
Manjula Addagatla Says:
June 2nd, 2010 at 11:34 am
hi hetal and Anuja,
I am from dubai. I have macaronis lying at my place and i want to cook it in indian way. Can you suggest
some recepies for macaroni with the indian spices?
Thanks,
Manjula
[Reply]
anuja Reply:
June 2nd, 2010 at 1:29 pm
Hi Manjula,
We have an awesome Desi Mac & Cheese recipe for the young and for the grown-ups:
http://showmethecurry.com/odds-ends/macaroni-and-cheese-with-a-twist.html
It is one dish the whole family loves and you can either add in some meat or leave it out.
Enjoy!
[Reply]
70.
Anonymous Says:
June 8th, 2010 at 4:38 am
i want to give you more recepie plz contact me
[Reply]
anuja Reply:
June 8th, 2010 at 4:34 pm
Hi There,
You can email them to either Hetal or me. The emails are:
Anuja@ShowmeTheCurry.com
Hetal@ShowmeTheCurry.com
[Reply]
71.
lex Says:
June 11th, 2010 at 5:08 pm
Hello! I have just made your punjabi masala in bulk, and was wondering how much of it I use in the palak
paneer recipe instead of remaking it fresh again?
72.
22 of 39 3/3/2014 8:19 AM
Thank you and I love your website!
[Reply]
anuja Reply:
June 12th, 2010 at 8:58 pm
Hi Lex,
We suggest about 3/4 of a cup would work out very well
[Reply]
Ruchy Says:
July 1st, 2010 at 6:24 pm
Hi, thanks so much for the recipe i tried it today as a surprise for my parents. the palak paneer turned out
delicious! what a difference a few spoons of cream make. also, instead of pan frying the paneer, i used a
trick i learned recently: cut a block of paneer, place it in water and microwave for a few minutes. the
paneer comes out super soft and even breaks off a bit in the palak (which i love). this trick gets me out of
frying the paneer and is delicious and mild.
thanks again
[Reply]
anuja Reply:
July 8th, 2010 at 10:33 pm
Hi Ruchy,
Thanks for sharing your trick, will try it soon.
Thanks to you guys, we learn something new everyday
[Reply]
73.
Wijay Godbole Says:
July 9th, 2010 at 3:50 pm
Hi, I suggest to remove cream and reduce 1 tomato. You will get very good taste. Besides, add cinnamon
powder while preparing masala or add a piece of cinnamon 5cm X 1 cm. with onion. Swaad bahut
achchhaa milegaa.
[Reply]
74.
R Says:
August 2nd, 2010 at 5:57 pm
Hi Hetal/Anuja,
Wonderful recipe. Can I use fat-free yogurt for this recipe? Would it make any change to the taste?
[Reply]
75.
23 of 39 3/3/2014 8:19 AM
Newbee Says:
Hello,
I noticed that this recipe serves 4. I am planning to make this for a party and will be serving other
vegetable with it (which is not decided yet). But we will also be having sweet (may be gajar halwa) and
kadhi, pulao, puri, with it. In that case, will be it safe to consider the quantity shown in video will serve
8? Would the same go for other vegetables on the site too?
Thank you in advance for your response.
[Reply]
anuja Reply:
Hi Newbee,
Yes, with that much on the menu, thats be a good estimate
Enjoy your party!
[Reply]
76.
Tomas Says:
September 12th, 2010 at 1:50 am
Another heavenly recipe that turned out delicious. I couldnt help adding 1.5 cups of heavy cream..it was
sooooo decadent. I will now need to five more hours of cardio and Birkram. Thanks again for another
wonderful recipe.
[Reply]
hetal Reply:
September 13th, 2010 at 1:21 pm
LolThat is a lot of cream Tomas! Were sure it was heavenly
[Reply]
77.
Dolly Says:
Hi Ladies..
Can I substitute sour cream for heavy whipping cream?
Keep Rocking!!
[Reply]
78.
24 of 39 3/3/2014 8:19 AM
hetal Reply:
Hi Dolly,
You could but the flavor will be slightly differenta little on the sour side.
[Reply]
Sara Says:
October 31st, 2010 at 9:16 pm
My husband and I just made this dish now. We are so in love with it and cant wait to get to a big city to
buy more paneer soon. Thanks for the recipe!
[Reply]
79.
Ash Says:
Anuja and Hetal,
You ladies are amazing! My boyfriend is Indian and thanks to your recipes I can make him dishes that
remind him of home. Thanks for making everything so easy to understand and all of your wonderful
recipes and tips! Im trying Palak Paneer tonight
[Reply]
hetal Reply:
Hi Ash,
Thanks for your feedback! Were so glad you are learning to cook delicious Indian food at home. Good
luck with the Palak Paneer!
[Reply]
80.
Jill Says:
December 5th, 2010 at 2:00 am
Thanks for this awesome website. The saag paneer was fantastic. First time I made it and I couldnt believe
how good it was.
Cheers.
[Reply]
hetal Reply:
81.
25 of 39 3/3/2014 8:19 AM
Hi Jill,
You are so welcome! Glad you enjoyed the palak paneer!
[Reply]
Divya Says:
Hi Hetal,
Can you please help me with the choice of food processor that I can use to grind Indian dishes? I have a
blender that does not do a good job of grinding whole spices. Being a south indian, I also make some
coconut based curries and chutneys which should have a smooth consistency, but ends up coarse. I have
watched most of your dishes and your food processor does a pretty good job. I was looking at your online
store but there were too many food processors. Can you suggest one in particular that is apt for Indian
cooking and grinding?
Thanks,
Divya
[Reply]
82.
Christian Pena Says:
Hello Hetal and Anuja!
I really enjoy watching your videos and have learned much from them! I have discovered that using thin
coconut milk in place of the heavy cream gives the umami and richness of heavy cream with none of the
drawbacks of heavy cream.
I have also taken to experimenting with Mexican cuisine (I am Hispanic) using the spices and herbs
normally associated with Indian cooking I have to tell you the results are pretty darn good!
Thank You So Much!
Christian
[Reply]
83.
sneha Says:
hi Anuja and Hetal..just wondering if we add milk instead of cream is there any difference in taste
thanks
[Reply]
anuja Reply:
84.
26 of 39 3/3/2014 8:19 AM
Hi Sneha,
You can substitute it but keep in mind that milk is more runny than cream so add very little. There is
definitely a difference in taste but it still tastes good.
[Reply]
Ann Marie Says:
Hello,
Thanks for the great recipes! I tried this one tonight. Ive never had it before but wanted to try making it
because its a friends favorite dish. Id like to make iy for her but have a couple questions. Is the paneer
supposed to be soft and creamy? Mine definitely wasnt. I may have overfried it. It was pretty dense. It
didnt bother me, but Im wondering how its supposed to be. Also, should the palak be thin or chunky?
Mine was pretty chunky.
Thanks again for your help.
Take care.
[Reply]
anuja Reply:
Hi Ann Marie,
Paneer is hard to describe it is soft but not super soft kinda like firm Tofu in texture. If you over fried it
or if it is store bought it is a little more dense that home made Paneer. Try dropping the fried paneer in hot
water and then gently squeezing out the water and then adding the Paneer to the spinach. Also, Paneer is
softer when it warm so when serving, heat the dish really well.
Well, as for the spinach it is personal preference. We like a lot of texture and dont like runny gravies
but if the taste is good either ways is fine. Also keep in mind what you are serving the dish with with
rice we serve runny gravies and with breads/naans/chapatis, the spinach should be more chunky
[Reply]
Anonymous Reply:
Thanks for the helpful response!
[Reply]
Anonymous Reply:
85.
27 of 39 3/3/2014 8:19 AM
Hi anuja and hetal, I tried the recipe today and it turned out quite well but my gravy is too runny. Is there a
way i can fix it?
Thanks
[Reply]
hetal Reply:
You can increase the heat and try to dry up the extra moisture or you can add a bit of corn starch and try to
thicken it up.
sneha Says:
hi guyz still waiting for ur reply..
[Reply]
86.
sneha Says:
thanks for ur reply anuja..
[Reply]
87.
Claire Says:
Hi Anuja and Hetal
I made this for a dinner party and it was a super hit!
Thanks for another amazing recipe and for making me look talented in the kitchen lol:)
[Reply]
anuja Reply:
Hi Claire,
We are sure you are talented
[Reply]
88.
rao Says:
March 2nd, 2011 at 1:28 am
Hi Ladies,
Can i use table cream instead of heavy whipping cream ?
89.
28 of 39 3/3/2014 8:19 AM
Love the great work you do i am a regular visitor!
thanks!
[Reply]
al Says:
March 21st, 2011 at 12:19 am
Excellent recipe.thank you. Made it for lunch
I prepared the base of the spinach the night before and followed the remainder of the recipe of adding
the cream and paneer just before serving.
[Reply]
90.
Ruby Says:
March 27th, 2011 at 10:44 am
Fantastic recipe! It was so easy, and absolutely delicious!
[Reply]
91.
Shannon Says:
March 28th, 2011 at 11:48 pm
Wow, this was an amazing recipe! Very easy to make too, I will make it again soon :O) Thanks for sharing!
[Reply]
92.
Meatless Monday: Palak Paneer Blueberries + Bronzer Says:
[...] Recipe from Show Me the Curry, with video instructions here. Image from Sailus [...]
93.
Lorraine Says:
June 10th, 2011 at 10:05 pm
This is a lovely recipe! Its the first time I have made and had palak paneer and I impressed my mom,
whos a total foodie! I have used other indian recipes and they just werent good. I look forward to using
other recipes from your site!!
[Reply]
hetal Reply:
June 16th, 2011 at 10:59 pm
Thanks for the feedback Lorraine. Glad you and your mom enjoyed the recipe!
[Reply]
94.
Anamika Says:
July 2nd, 2011 at 4:47 pm
95.
29 of 39 3/3/2014 8:19 AM
Hi, I tried this today, everything worked out well, however the tomato purred tomatoes made the saak very
sour? is there any way to fix that? or what did i do wrong?
[Reply]
hetal Reply:
July 5th, 2011 at 3:05 pm
Hi Anamika,
Some times, canned tomatoes are a little more sour than fresh ones. If you dont prefer the tanginess, try
fresh tomatoes next time. Usually, the cream tones down the sour flavor.
[Reply]
Paneer (Cottage Cheese) Cooking links Says:
[...] 6. http://showmethecurry.com/subzis-vegetables/palak-paneerpanir.html [...]
96.
paul Says:
Really enjoyed your recipe on this. Ive made it twice now. The second time was even better then the first.
Can leftovers be frozen? ALso, Ive tried this twice and each time I have problems getting the paneer to
brown correctly. I use a stainless steel fry pan. It seems to want to stick to the bottom of the pan. Maybe
my stove temp to hot??? Appreciate any help.
[Reply]
hetal Reply:
Hi Paul,
Palak paneer definitely freezes well. What I sometimes do is freeze just the palak part of it. Whenever I
need to serve it, I add freshly sauteed paneer. It looks better that way. Paneer browns really well in a
non-stick pan. Unless you use a good amount of oil, it will stick to stainless steel.
[Reply]
97.
namrata Says:
hi Anuja and Hetal found ur site today its really gud thnx for sharing indian recepies
i will make palak paneer on weekend.. can u guys tell me whr can i get paneer from as i live in houston
texas i dint find it stores..
[Reply]
98.
30 of 39 3/3/2014 8:19 AM
hetal Reply:
Hi Namrata,
You can find ready made paneer at any Indian grocery store. Some whole foods type stores also carry it. If
you absolutely cannot find it, it is pretty easy to make at home. Here is the recipe video:
http://showmethecurry.com/odds-ends/homemade-paneer-indian-cheese.html
[Reply]
shilpi Says:
Hi
Once again a great recipe from you.It was very tasty.
If I use 1 kg of paneer ,do I need to increase all the ingredients 3 fold.
kindly reply as I plan to make this for few friends
Thanks
[Reply]
hetal Reply:
Hi Shilpi,
This recipe is for 1/2 kg so you would have to double all the ingredients.
[Reply]
shilpi Reply:
Thanks.
[Reply]
99.
Rani Says:
I cooked it today. Yum
[Reply]
100.
Anonymous Says:
101.
31 of 39 3/3/2014 8:19 AM
Youre English is very baaad,,
[Reply]
Raechel Says:
January 31st, 2012 at 6:48 pm
Hello Hetal and Anuja, thank you for all your wonderful recipes and instructional videos. Last night I made
paneer following your recipe (although I used 1% non-homogenised milk as it is healthier and I had read
on other websites this would work). Today I tried to make palak paneer. Sadly, as soon as the paneer cubes
touched the pan they started to melt, and I was left with a pan full of globby melted cheese which mostly
just stuck to the bottom of the pan. I would be thrilled if you could offer me some insight as to why this
happened! Ive tried searching the internet but all I can find is that paneer does not melt! Thanks! Raechel
[Reply]
hetal Reply:
February 1st, 2012 at 8:34 pm
Hi Raechel,
Wow! We have never had paneer melt on us before. The only thing I can think of is the milk you used. We
always use whole milk for paneer. We have tried it with 2%, but never with 1%. Whole milk works the
best.
[Reply]
102.
Divya Says:
Hi Hetal and Anuja,
I made palak paneer according to your recipe tonight for dinner and have to say it was delish! Simply
amazing. I have been trying out different peoples recipes of palak paneer just for fun and I think Im
hooked on to your version! Even with very little cream and fresh paneer (did not even pan-roast the
paneer), the taste was awesome. We had it with freshly made phulkas and could not stop eating. Thanks
for your awesome recipes. Have tried many so far.
Divya
[Reply]
103.
A Great Triumph heart studio Says:
April 23rd, 2012 at 5:50 pm
[...] made Palak Paneer that actually tastes [...]
104.
Shilpa Says:
May 8th, 2012 at 3:02 am
just tried ths today and it came out perfect!!! u guys r doin an amazing job.. all ur recipes are so amzingly
delicious and you guys make it so easy:):) great job!!! thnx a ton..
105.
32 of 39 3/3/2014 8:19 AM
[Reply]
Sunita Rastogi Says:
June 13th, 2012 at 2:15 pm
Hello, Hetal and Anuja..how r u, when i made palak paneer, towards the end..tha palak released water and
i had palak and water and kind of spoiled the dish..any cure to the problem..also summer is here, please
give more vegetarian sandwich ideas..as always your fan..sunita
[Reply]
hetal Reply:
July 2nd, 2012 at 3:32 pm
Hi Sunita,
Weve heard of some people adding just a little corn starch mixed with water to help bind the spinach
mixture together. We have not tried it though but may work for you.
[Reply]
106.
Neha Says:
Hi!
Thts a great recipeI want to make and freeze this recipe and gathered from ur earlier comments that its
better to make only the palak part and freeze and add the paneer on the day we want to eat it. But if i use
frozen palak in this recipe, can i cook it and again re-freeeze it? Wont it get spoilt?Also for how long can
this cooked palak(with spices) be stored safely?Many thanks.
[Reply]
hetal Reply:
Hi Neha,
You can safely refreeze this dish for about 4 months, provided that you store it in an airtight container.
[Reply]
107.
Ruby Says:
This was fabulous! I made it for my husband after a failed attempt with a different palak paneer recipe
about a year ago. He loved this one! We are Indian and both born in Canada, so although my mom did
teach me how to cook Indian food, I never really did for many years and since Ive been married to a man
who loves his Indian food, Ive had to re-learn, and you guys are a HUGE help! Ive never found any
Indian recipe as easy to follow and that taste as good as yours. Keep it up, thanks a tonne!
108.
33 of 39 3/3/2014 8:19 AM
[Reply]
Priyanka Says:
I went through your recipe.. Just love eating .. Will definitely try this out. Great One
[Reply]
109.
Priyanka Says:
I went through your recipe.. Just love eating .. Will definitely try this out. Great One and the biggest thing
palak is good for keeping your weight in check..
[Reply]
110.
Palak paneer - indisk spenatgryta med ostkuber | Laga indisk mat Says:
[...] Receptet jag utgick frn hittade jag hr! [...]
111.
Harry Says:
Hello,
I made this tonight for dinner, and it turned out great except for one thing. There is something grainy in the
dish. I taste it when I take a bite every now and then almost like the sound/texture of small rocks or
something. I washed the spinach before blending it in the food processor with water. It was fresh spinach,
and so I didnt cook it in the microwave first, I just used it as is. For whatever reason I forgot to wash the
tomatoes, but I did remove the cores as much as possible and also removed the price sticckers. For the
spices, I roasted them first and then ground them in the mortar and pestle. For the onion, I chopped it using
the food processor and called myself cooking it thoroughly. I just wish I knew what was giving the dish that
texture. This is the first semi-successful Indian dish I have ever made, but now Im slightly afraid of eating
it because of the texture and of what might or might not be in it. Oh, for the spinach, I did cut off most of
the stem at the bottom and then chopped it enough so that I only needed to add water to blend it. I added
too much water, but compensated by boiling it down and then adding milk at the end.
Thanks for a wonderful recipe. I have much more confidence in cooking Indian food, now!
Harry
[Reply]
hetal Reply:
March 18th, 2013 at 10:34 pm
Hi Harry,
Not sure what could have happened. The only thing I can think of from your description is the whole
spices that you ground with the mortar and pestle. Maybe they did not grind well? Other than that, it could
be a chunk of dirt stuck on the spinach.
112.
34 of 39 3/3/2014 8:19 AM
[Reply]
Astrid Says:
May 21st, 2013 at 3:41 pm
Thank you for this wonderful recipe! I have been looking for a palak paneer recipe for years that is as good
as what I can get in restaurants and have been disappointed over and over again. This was exactly what I
have been looking forflavorful and creamy and delicious. I am a bit sensitive to onions and very sensitive
to garlic, so I omitted the garlic and halved the onions, and it was still just amazing.
I cant wait to make this for my friends and familyand am looking forward to trying your other recipes.
Thank you so much!
Astrid
[Reply]
anuja Reply:
May 23rd, 2013 at 1:07 pm
Hi Astrid,
Thanks for the compliments and our compliments to you too!
Happy Cooking!
[Reply]
113.
New to cooking but not to eating Says:
Thank you for the delicious recipe! Its better than some restaurants. After many years this is still a popular
thread!
[Reply]
114.
Julie Morrison Says:
Hi love your website!
Ive tried watching 2 videos but theyre not working after about a minute this is one, the other is making
paneer. I hope you can fix them!
Thanks.
[Reply]
115.
priti Says:
i just made this today and it was excellent! love your videosthank ou so much
116.
35 of 39 3/3/2014 8:19 AM
[Reply]
anuja Reply:
December 10th, 2013 at 9:58 am
Thank you Priti
[Reply]
Before asking any questions, please check to see if a similar question has already been
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