Simply Palak Paneer

8:26 AM

If you love Indian food than it’s a pretty safe bet you love Palak Paneer.  I decided I wanted to attempt making this fantastic treat for dinner one night this week.  I didn’t look very hard and trusted this recipe from  What could be wrong with it if the word,“perfect,” is involved. 
Besides the ricotta cheese, I thought this tasted better than any frozen or pre-made Palak Paneer I’ve found in the grocery store.  I used the ricotta because it was convenient for me.  I have no expertise with this cuisine, but I was impressed by the similarity of the sauce.  You be the judge.
What You Will Need:

2 (9 oz) bags pre-washed Baby spinach
1 (15 oz) container of Lowfat Ricotta Cheese
1 (8 oz) container of Sour Cream
1 T cumin
¾ T ground Coriander
¾ T Turmeric
½ T crushed red pepper flakes
3 garlic cloves, chopped
1 T fresh ginger, grated
1 large yellow onion, finely sliced
2 medium vine-ripened tomatoes, cored and cut into wedges
What You Already Have at Home:
4 T olive oil
Food processor
Large skillet
Medium skillet
1)      Heat 1 T olive oil in large skillet over medium-high heat.

2)      Add onion, garlic, and ginger to skillet and brown.  Moisture from onions will affect the cooking time.

3)      Stir in red pepper, cumin, turmeric and coriander.
4)      Whisk in sour cream.

5)      Add spinach to skillet.  Reduce heat to low-medium.  Stir until spinach wilts. 

6)      Cook spinach mixture for another 10 minutes to bring together spices.

7)      Add spinach mixture to food processor.  Cover with tomatoes.

8)      Puree until spinach is finely chopped.
9)      Add back to large skillet over low heat.

10)   In medium skillet, heat remaining olive oil.

11)   Add spoonfuls of ricotta to hot oil.  Brown cheese.  Drain and add into spinach mixture.

12)   Serve with naan.

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  1. looks delicious. Just had yummy Indian food last week, but Iwill have to try this

  2. Veggie Girl, I still need to check out your chili! Hope you're well!


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