I learned the organized approach to cooking North Indian dishes from Deviji, a kind Punjabi lady, our neighbor in Pittsburgh, when we were living there. She taught me how to cook my favorites, she insisted that I come and see how she prepares in her kitchen so that I won’t forget. She used to say if you see, you won’t forget, particularly cooking. I think that is true. My entire north Indian cooking is her recipes including the paneer post below. Hope you try them and enjoy as much as we do. Here is one…The famous palak paneer
Recipe:
One big bunch of spinach (fresh green ones)
Paneer ~10 to 15 cubes
One medium sized ripe tomato
Green chillies 5, half onion~ chopped finely into small pieces
Half tsp of garlic-ginger-cilantro paste
One tsp of dhania-jeera (coriander-cumin) powder
Quarter cup cashews
Half tsp of salt
Preparation:
Spinach and Green Chillies - Wash the spinach, cut or tear them into big pieces. Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. Adding green chillies to spinach puree is very important step; it gives punch to bland spinach.
Tomato- Boil tomato in hot water till the skin break down, remove the skin, mash the tomato to a pulp.
Cashews- Roast cashews lightly, make fine powder of them.
Paneer- Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.)
Now with the curry:
Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste and dhania-jeera powder, mix them and saute for 2 to 3 minutes.
Now add pureed spinach, tomato and cashew powder along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.
Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat.
Serve the curry hot with chapatis (rotis) or with rice. Also for novelty, you can make a Palak Panner Naanini (Split naan into two layers, apply generous potions of palak paneer in-between. Grill or Oven-broil for few minutes and serve with yogurt raita.) Anyway you prefer, palak paneer is truly a guilt free, satisfying, well balanced delicious dish.
Palak Paneer with Chapatis ~ Our Meal Today
Indira- It looks so lovely. I love palak paneer and your version sounds authentic and I want to try it soon.
Comment by Mika — June 6, 2005 @ 7:12 pm
omg - i love palak paneer as well! all of last month, i was on an indian spree (actually, looking for a puffy naan) and filled up on some good (and some not so good) palak paneer. nothing, though, looked as perfect as yours!
Comment by sarah — June 6, 2005 @ 8:47 pm
I just found your blog tonight through food porn watch and I wanted to let you know that I really enjoyed it. I’m starting to experiment with Indian food, so it’s nice to be able to see some good examples. As for the paneer, how much milk do you use?
Best,
Nick
Comment by Nick — June 6, 2005 @ 9:31 pm
I don’t think we’ve ever come across a recipe for saag paneer that called for ground cashews…but I like it! We are definitely going to try this…
Comment by Stephanie — June 6, 2005 @ 9:56 pm
Yay,
I dont mind)
this is the recipe I was hoping you would give us the recipe for! (In my comment for the paneer
Comment by Clare Eats — June 6, 2005 @ 10:10 pm
Good recipe.
Comment by kaleidoscope — June 7, 2005 @ 7:20 am
Mika~ Please try it and let me know.
Sara~ Thanks. I was going through foodblogs one late night, fumbled upon very detailed, beautifully written review of Annapurna restaurent. Next day, I wanted to comment but the blog name escaped me(being late night, half awake). When I clicked through your comment I know I found the site. Just wanted to share this with you.
Nick- Thanks, I made paneer(below) with half gallon(1.5li?) whole milk. Paneer remains fresh in the refrigerator for 2-3 days.
Stephanie- I know, cashews are expensive in India so only for special occasions or guests, they prepare this version.
K- Thanks, Commercially sold paneer has small amount of flour and salt kneaded into plain raw paneer. I am not sure, but I think thats why they taste little bit different.(your previous comment)
Comment by Indira — June 7, 2005 @ 8:53 am
Indira i tried this recipe and was a big !!! this is the first time iam making palak paneer.. and iam always confident in trying your recipes they always turn out really well..
Comment by priya — October 15, 2005 @ 2:31 pm
Priya…Thanks for trying out and letting me know. Spinach tastes great cooked in this way.
Comment by Indira — October 16, 2005 @ 6:20 pm
Wow, I’ve come across your blog today, on my lunch hour, and its wonderful! I live near Oak Tree Road in the Edison, NJ area! What a wonderful area to live in–so close to many fine Indian restaurants and I love Patel Cash and Carry! I eat Indian all the time, but am starting to cook it more and more, so I’m so happy to find all your recipes! Thank you!
Comment by Marisa — November 16, 2005 @ 2:09 pm
I made your recipe for Palak Paneer last night. It was very tasty and much healthier than the restaurants version! I mixed it with some homemade raita to make it a bit creamier and it was delicious!
Indira says…
Hi Marisa, instead of cream/sourcream(restaurant version), adding raita sounds wonderful and healthy too. This is my favorite fancy meal kind of recipe, thanks to the Punjabi neighbour. I am glad you enjoyed it too.
Comment by Marisa — December 1, 2005 @ 12:30 pm
Hi!! This is Ryna Lakhain from USA. Am very happy to get this site & beleive me i tried out this dish & it was just awesome. Thanks alot for creating this site - really helps for people like us who hardly know much about cooking….ha ha…..thanks once again!!
Indira replies…
Hello Ryna, glad to be of any help and thanks for the feedback!
Comment by RYNA LAKHANI — February 10, 2006 @ 9:20 pm
hi
this is haritha.Imade ur recipe it was very delicious i mean palak paneer.thanks alotfor creating this site that helps the people who dont know how to cook.thanks alot.
keep many more dishes like southindian and north indian too.
we liked alot.once again very very thanks.
Indira replies…
I’m glad it turned out delicious, Haritha and thanks for the feedback.
Comment by Haritha — February 28, 2006 @ 11:58 am
Indira,
Tried it today and it turned out excellent. I think sauting the spinach with chillies really enhanced the flavor than just blanching or pressure cooking it. Thanks and keep posting. Your recipes are on the mark
Kiran
Comment by Kiran — April 11, 2006 @ 12:44 am
nice one. tasted good. Cashews added a new taste
Comment by Preshi — April 13, 2006 @ 10:29 am
omg lol i luv palak paneer!
brb
Comment by Anonymous — May 22, 2006 @ 4:33 pm
Hi Indira,
)…
I made palak paneer yesterday and it turned out really well.It was a big hit with my husbad.
I have never cooked anything all my life but now am learning cooking. Previously I used to call my mother almost everyday to find out the recipes but now I do most of my cooking from the various websites that I come across google. I had made ghee twice, made mysore pak, made paneer and nowadays am also making yoghurt at home.Today I made cauliflower subji that is mentioned in your site. I used to use google for searching the recipes and after seeing few blogs and few sites, I used to settle on ur site. I never realised until today that all my cooking recipes have been taken from your site. When I was going through your site yesterday, I thought to myself that I have seen these pictures somehwere and then after thinking for sometime, I realised that I made the same thing sometime back. Trust me, everything I made turned out well. Since last 2-3 days, I have been doing nothing but surfing your website. My husband is teasing me that I am becoming obsessed with your site
Indira, thank you so much for posting such wondeful recipes. Everything about your site is just perfect to the T. Your collection of jars, pans look awesome. One more thing I want to share with you. We visited Mammoth caves last weekend and we crossed Bardstown exit, the first thing that came in my mind seeing that, was your name. I told my husband that this is the town where Indira lives. It brought smile to our face.
Thanks again Indira for all the posts and am definitely trying to make everything that is there on Mahanandi. Sorry for the LOOONG post.
Take care.
Comment by Anulekha — June 1, 2006 @ 2:50 pm
[…] Indira’s Palak Paneer in store-bought phyllo pastry cups ~ huge hit (thanks, Indira!). […]
Pingback by Out Of The Garden » Graduation Day Guacamole, et al — June 5, 2006 @ 8:53 pm
Thank you so much for posting this! I just stumbled across your blog the other day, tried making this recipe tonight, and found it completely delicious.
Comment by Moss — July 10, 2006 @ 12:29 am
[…] Oh, look! […]
Pingback by Out Of The Garden » Random Rainy Day Reading — July 22, 2006 @ 12:14 pm
Hi Indra,
I am a very experienced cook in world cusine. I love in Malaysia. I have always resisted making paneer, I used to get my mother to make for me and I would freeze and make it as and when.
I tried your palak paneer recipe for the first time in my son’s house in Cambridge England.
I used frozen chopped spinach and I was thrilled with the taste and most of all the rich green colour that I would not get with the fresh spinach.
I have bookmarked your page,look forward to trying out some more of your recipes.
Thanks
Comment by Priya — August 5, 2006 @ 11:19 pm
Hi Indira,
I stumbled onto the world of foodblogging (like so many others) and have since discovered treasures like ur site!…Tried this recipe a couple of days ago and must say the result was very good, even for a non-cook like me!
Your passion for cooking comes across on this site and inspires people like me…this site is truly a find!
Thanks a ton…I know I will be coming back on this site again and again .
Comment by Supriya H — August 11, 2006 @ 9:20 pm
i am surely goingto try your recipe this weekend. As i have been trying to ace my palak-paneer for a long time but in-vain. I think your recipe is THE one.
Thank you so much.
Comment by prity — August 18, 2006 @ 9:24 am
Hi Indira,
I am planning to make this tomorrow. Usually your recipes are so good that no one get a single doubt on how things have to be done. But, here, I have some questions.
1. How do you make paneer?
2. In what shape we have to cut onions? small small or long long or medium sized pieces???
Tomorrow is my hubby’s b’day and I am planning to make it. It would be so nice if you can reply me. If you cannot reply by tomorrow also, please post it later. I will definitely try this recipe with my own ideas for the above two questions. I do not know any other way! So…
I have tried you gutti vankaya kura. It was really superb. My hubby liked it alot.
Comment by vasundhara — August 18, 2006 @ 12:50 pm
Hi Indira,
My husband tried out this recipe last night and needless to say it was amazing. Although we did add cream since it landed up being too spicy. The recipe turned out to be similar to the ones you get in restaurants. Your style of writing, the recipes and the pictures hold me from looking at other sites. Thanks for them and we hope to try most of your recipes. Your husband is a great photographer and now my husband seems to get into it as well.
Smitha
Comment by Smitha — August 22, 2006 @ 4:35 pm
I like the idea of cashews in this dish. I live in Pittsburgh, and have also found a couple of very nice Indian women who are happy to offer tips on Indian fare. I like to make the paneer at home. Recipes are readily available on the www.
Comment by mary — September 18, 2006 @ 6:43 pm
Hi Indira,
Its very nice. Previously I don’t know how to cook north-indian dishes. Now I am some thing better.
Thanks alot Indira for all these posts.
Cheers
Saritha
Comment by sarithanamineni — October 11, 2006 @ 4:25 pm
New to Indian cooking so I’m thrilled to have found your recipes! Is the ginger/garlic/cilantro paste something you purchase or something you make? And the same for the coriander-cumin powder? Thanks for your response!
Comment by Monica — October 30, 2006 @ 3:39 pm
This looks great!! i am gonna try it now.
Comment by Shehla — November 23, 2006 @ 9:45 pm
Hi Indira,
I tried your palak paneer receipe today and came out well. My husband said it’s amazing. Thank you so much for posting this on website with all the details and good pics.
Comment by saru — November 28, 2006 @ 5:28 pm
hi indira
i came through this site while searching for palak paneer in google. i have tried the same recipe before. but the only thing is i boil palak and then grinded it along with green chilles. some how only this dish does not come out well. rest others like paneer butter masala etc have come out good infact awesome. i’ll tyr this and hope fully it comes out well
Comment by gargi — December 11, 2006 @ 12:44 pm
Hello Indira..
this is second time , trying one of ur recipe.. Palak Paneer turned out well.. being my first_time_Palak_Paneer, am very happy with the outcome…
thanks for sharing..
Indira replies:
Glad to hear that Priya. Thanks for letting me know. I appreciate it.
Comment by Priya Dilip — December 15, 2006 @ 6:30 pm
hi indira
i came through this site while searching for palak paneer in google. i will try it tommorrow i think it will be very nice Thanks alot
nila
Comment by NILANJANA — January 12, 2007 @ 6:39 am
Great recipe. I have tried it a couple of times before slightly different versions. But this is THE BEST!!! Great job!
Comment by Priya — January 16, 2007 @ 10:06 am
excellent recepie….keep posting gr8 north indian recepies tht u have learnt….
Comment by swati — January 23, 2007 @ 11:22 am
Hi Indira,
Cooked it today and ate with chapatis. Turned out great. Yes, sauting palak with chilly did make a difference. The best thing is you haven’t used any garam masala. This is why I like many of you dishes - just simple and tasty. And the way you narrate with introductions etc. feels like one of your friends is telling you the recipe, it is not just a posted document.
I actually bumped into your site when I was doing a google search for seasoning iron tawa. And it is a find that I cherish. Well, you’ve mentioned somewhere in your site about life not being purposeful out there. Well, I would certainly differ. You keep giving happiness to lots of human hearts and stomachs. Isn’t that a great achivement? Please carry on with your great work.
Indira replies:
Hi Nandita, I am glad to hear that you tried and liked this recipe. Also thanks for your kind words about Mahanandi and me.
About the life not being purposeful comment - we just returned from India, when I wrote that comment.:) But life is beautiful and purposeful now.
Thanks again for taking time to post the comments and letting me know what you think of the recipes. I appreciate it.
Comment by Nandita — March 13, 2007 @ 12:47 am
Hi Indira
Thanks for the recipe. It turned out to be soooo delicious. I had tried it before but some how couldn’t get the right taste. I followed the recipe you have given and it came so perfect.
Thanks
Ram
Comment by Ramkumar — March 20, 2007 @ 8:59 pm
Hi Indira
Tried ur palak panner. It came out very well. Thanks for the clear instructions. This is my first recipe which came out so well as I have tried many other recipes from other sites. Thanks a lot for your wonderful contribution. You are really very lucky to have a friend who showed you how to cook the dish. Keep up the good work. BTW do you have d recipe for pau bhaji.
Thanks.
Regards
Anitha
Comment by Anitha — March 21, 2007 @ 12:53 am
YOUR SAG PALAK IS THE BEST!!! i tried it..it came out excellent..it truly is authentis!!
Comment by prathima — March 21, 2007 @ 5:07 pm
Awesome one! I never got my Spinach color so green…I felt like eating it while cooking…..!!!!!!!!
reg
Himani
Comment by Himani — April 11, 2007 @ 2:45 am
It is indeed very authentic recipe I tried and it turned out very good. Thanks..
Comment by Ashutosh Pandey — April 14, 2007 @ 3:46 am
Indira,
This was a great recipe
I used to prepare Palak Paneer before too, but it never turned out to be so good!!
Would just like to suggest one more ingredient to your recipe, you can try adding Fennel (saunf) powder to the curry while adding cummin powder, it adds extra taste to it
Comment by Shreya Verma — April 23, 2007 @ 6:36 pm
[…] After the chapatis were done, I got started on the dal and the palak paneer. I took both recipes from online (the dal recipe is here and the palak paneer recipe is here). I did change it up a little - cutting down on the number of peppers (two for the dal, three for the paneer) and adding a touch of yogurt to both dishes right at the end (I’m just a poor white girl, I can’t stand all the spice!). There are a lot of steps in cooking Indian food. Things have to be added in a certain order, various things need to be toasted and added at specific times in the cooking process, others need to be cooked and then blended and then added in to something else, and so on. But all of these different stages add depth of flavor to the dish and is part of the whole experience. So I diced and grated and measured and sauteed and blended and mixed and so on and so forth. Until I ended up with dal and palak paneer. […]
Pingback by Mumblings of a Platonist » Indian Summer — April 29, 2007 @ 10:53 pm
Hi Indira,
I tried this recipe and it was big hit.I am frequent visitor to your website.After trying this recipe,not leaving a comment is bit unfair ann so I stop by to say a BIG THANKYOU.Keepup your good work.
Love,
Priya Raghu
Comment by Priya Raghu — May 4, 2007 @ 5:20 am
[…] Last night, I made sag paneer. Made my own cheese, too, which is dead easy if you’ve never tried it. Bring one quart of whole milk to the boil. Reduce heat to a simmer and add a couple tablespoons of lemon juice. Stir until the curds and whey separate. Filter it through a few layers of cheesecloth, then gather up the corners of the cheesecloth so that you can squeeze out the rest of the whey. Done! […]
Pingback by Balls and Walnuts - more than you ever wanted to know » Almost a Vegetarian, Day 3 — May 7, 2007 @ 9:55 pm
Really it is so nice, simple way u explained, it was easy to make & was tasty. Every one liked it very much. Thanks a lot Indira, it’s just amazing.
Comment by Alka Sankhala — May 25, 2007 @ 9:01 am
Palak Paneer dish was the hit one amongst all dishes - Alu subzi, Fried Dal, Sambar. Almost every one of two dozen invitees requested for a pack of it to carry to their home. Slight alteration was made: instead of saute in Ghee or oil, Paneer was boiled in water which imparted smooth texture in the Paneer. Every one liked it very much.
Comment by Kaumudi Nalawade — June 3, 2007 @ 5:58 am
Hi,
All the dishes are awesome !! I love to try new dishes and your website is helping me to make it easy…
Thank you !!
Venci
Comment by Venci — June 4, 2007 @ 5:07 pm
Thank you so much for this great dish.. I am fond of cooking and was searching for this dish . But none of the reciepe convinced me. But the moment i saw this , I became fan of this page.
Thanks again!!
Comment by Ruchi Bhatt — June 8, 2007 @ 9:20 am
Thank you for this wonderful and easy recipe. I have only recently developed an interest in cooking. I love vegetarian recipes and thank you for helping me make an excellent paneer recipe.
Comment by Liza Tharakan — June 14, 2007 @ 2:38 pm
Namaste Indira,
I was trying to find a recipe for mattar paneer and instead this recipe caught my eye. I just found it today and already made it this evening for dinner for my husband. We’ve only been married since March, so I’m still enjoying cooking and finding yummy recipes! Let me say, it was soooo flavorful and yummy. He loved it and so did I. I made a few adaptations. Since I don’t live close to an Indian grocer nearby, I substituted extra-firm tofu for the paneer. It still tasted wonderful. Also, I added a little whole organic milk at the end. Finally, I was too lazy to boil the tomato separately, so I sauteed it with the onions after they were translucent, added the tomato, chopped and fried a little. Then I removed the tomato pieces and added to the pureed spinach and pureed again to incorporate tomato. Thank you so much for this healthful and authentic recipe. My husband is from Goa so he really liked the richness the cashews added.
A Grateful Guju,
Manisha
Comment by Manisha — June 18, 2007 @ 5:24 pm
Hi Indira ,
I have tried palak panner its really good my husband loves it.thanks for this very easy recipe.
With love,
Swati.
Comment by Swati — June 20, 2007 @ 1:45 am
Nanini sounds awesome, i’m making it tonight. Was going to order in a pizza. But I might end up cooking tonight.
Comment by madhura chandwaskar — June 21, 2007 @ 9:30 pm
Hi Indira,
Great recipes, so easy to follow…i love the photos. I am always looking out for good vegetarian recipes so i am really glad that i came across your link.
Amazing….keep up the excellent job!!
Thankyou for helping amateur cooks like me!
Nandini
Comment by Nandini — June 28, 2007 @ 5:52 am
Hi Indira,
Thanks a lot for this wonderful recepie. I tried so many recipes but this is awesome. I don’t think I need to google for recipes . Since I found a treasure of Indian recipes.
Keep posting ur recipes.
Thanks again,
Vidula
Comment by Vidul — July 28, 2007 @ 4:28 am
Hi Indira,
Thanks for the Recepie.
Comment by Meghashyams — July 31, 2007 @ 5:34 pm
Hi Indira I tried this recipe when I invited friends over for dinner. I used 10oz of frozen spinach and to cups of milk to make paneer. Wow that was a big hit. Everybody liked it. I will be trying more and more of your recipes. I cannot thank you enough. you are my inspiration to try a lot of new dishes. God bless you.
Comment by sushma — August 1, 2007 @ 10:38 am
Indira,
this is the second time i’ve made palak paneer using ur recipe and it has just out even better the second time… i added cream like a coupla ppl mentioned and the result was delicious. thanks for sharing!
Rgds,
Preeti
Comment by Preeti — August 8, 2007 @ 4:03 pm
[…] Tonight I made Indira’s Aloo Gobhi. All of the recipes I’ve tried of hers are fantastic. I regularly make her Okra Curry with great success. It’s my all time favourite meal. Her Sag Paneer recipe calls for cashew nuts, which makes it rich and delicious. Anyone who likes Indian food should give her food blog a try. […]
Pingback by This Way to Oz » Blog Archive » Potato and Cauliflower Curry (Aloo Gobhi) — August 12, 2007 @ 9:33 pm
Hi Indira
I tried palak paneer..it was fab.thanks for sharing such a delicious recipe..thanks again…
Comment by debbani — August 17, 2007 @ 7:08 pm
Hi..
The recipe was really good..thanks.. if u r a non-veg… instead of Paneer u can add egg before the spinach puree. Add 2/3 eggs and break it like egg burjee… it will be good…
Comment by Anu — August 23, 2007 @ 7:44 pm
Dear Indira,
I have spent many days looking for a Palak Paneer recipe that would be fully to my taste, and I have finally found one! I have just made it today, according to your recipe, and it turned out delicious! Thank you SO much for being generous enough to share this wonderful recipe. I have printed it out and am keeping it for my future cooking for years to come.
I was very happy to find that this recipe doesn’t use yogurt or cream for the palak curry. I was surprised by how much richness and creaminess roasted and powdered cashews can add to a dish. I actually ended up adding a bit more cashew powder than indicated in the recipe, and the final dish turned out just as rich and creamy as in restaurants, but 100 times better.
Thanks again!!
Happy to read that you tried and liked this recipe, Ayelet. Thanks for taking time to let me know.
Have a great weekend!
- Indira
Comment by Ayelet — August 31, 2007 @ 7:45 pm
The palak paneer i cooked after reading this recipie was awesome. Thanks.
Suresh
Comment by suresh — September 3, 2007 @ 9:35 am
Ur dish looks awesome…I wanna try it soon..
Hope it will execute properly…
Comment by jyothi — September 7, 2007 @ 7:31 am
I have tried this 4 times now. Today for many of my friends. Let see if they like it.
Comment by Amit — September 9, 2007 @ 9:32 am
Great recipe! Thank you for sharing…
Comment by archana — September 16, 2007 @ 6:53 am
Hi, punjabi guy living away from home, so had to make this myself for once. 2am didn’t have all the ingredients but it turned out amazing nonetheless. I used Cottage chees instead of paneer, and I didn’t add any garlic or tomatoes, instead i used a full onion and blended it with the spinach paste. And added red chillies, red chillie powder, hot curry powder, coriander, tumeric, and salt. Yeah i kinda butchered the recipe but this is the best palak paneer I’ve ever tasted.
Comment by Sim — September 24, 2007 @ 9:50 am
Hi,
Nice to find a different variation of palak paneer. I use frozen spinach for convenience. I just satrted my own blog. I posted this recipe with a slight varaiation. http://curryinkadai.blogspot.com/2007/09/palak-paneer-indian-cottage-cheese-in.html
Comment by kalva — September 25, 2007 @ 10:56 am
Hi,
i tried ur palak paneer,it came out really good.thanks a lot.its very easy to prepare
Comment by sampoorna — September 28, 2007 @ 10:58 am
Hi Indira,
Yesterday I tried your ‘Palak Paneer’ recipe. It came out very good. Because of tht curry my husband ate more chapathis. I felt very happy.
Thank You So much for posting this tasty recipe.
It was very comfortable to try a new recipe from your site because of your step by step description. Your site is really wonderful.
Comment by Sailaja Prakash — September 29, 2007 @ 9:14 pm
This palak paneer turned out to be so delisiously yummy…i never thought that
palak would taste so fantastic…thanks a
billions for this great recipe..
Comment by bhavna — October 1, 2007 @ 7:37 am
hi!this palak paneer recipe is realy superb…bt instead of water i added milk….thanx for such a lovely recipe…my son loved it the most…thax again.
Comment by mumtaz — October 10, 2007 @ 10:16 am
with cashews added to palak paneer the recipe was simply great and authentic!!!!
Comment by jyoti — October 12, 2007 @ 9:07 pm
Your recipe looks great…i don’t think i’ve ever heard of using cashew powder before but it sounds like a great idea to make the gravy thick.
I’m gonna try it right away.thanks for sharing.
Comment by rashida — October 15, 2007 @ 3:50 pm
Hello Indira,
What ever I wanted to say is already posted by others. I have no words other than to say ‘please continue with your great work, it inspires me too’. Thanks for all the good receipes that you have posted.
Regards,
Shobana
Comment by Shobana — October 15, 2007 @ 5:04 pm
Hi Indira,
I liked the way u described the recipe with the pictures. The curry came out very well and my husband loved it. This one just boosted up my confidence in preparing North Indian curries. Thank u very much for the recipe.
Bindu
Comment by Bindu — October 19, 2007 @ 4:02 pm
Hi Indira,
I’m sure i’ve commented on this one before, but wanted to say this anyway. Was looking for a different version for Palak Paneer. Deviji’s recipe sounds just perfect and sounds delicious! I’m going to make this tonight for our dinner! Indira garu always to the rescue
Thanks
Latha
Deviji’s recipes are all good, this particularly one definitely a winner in taste department.
Let me know how you like it, or I will read about it at your blog.
Happy palak paneer day.:)
- Indira
Comment by Latha — October 29, 2007 @ 2:39 pm
Hi,
I have tried it today, Your recipe helped me lot.
Thanks
Comment by Kiran — November 3, 2007 @ 12:23 pm
your recipe is so simple and wonderful.
Comment by samitha — November 19, 2007 @ 12:12 pm
Am an International student studying in Australia, and over hear i have to make my food on own.. I was missing all the delicious Indian recipes so though that would try one from net and would give a try making it. It was really fun making the dish and i really liked it.. thanks a lot for posting such a good recipe. If you can post something more easy and quick making then it would be of a good help..
Thanks
Prem..
Comment by Prem — November 27, 2007 @ 11:17 pm
This Website is awesome, I tried out few recipes and turned out great, lots of Brownie points for me. I am also investigating high protein vegetarian diet, can any one help?
Comment by Jignesh Nayak — November 28, 2007 @ 4:04 pm
Hii
Just found ur site today when browsing for palak paneer recipe. I got married a few months & im just now coming to terms with cooking. Yesterday I had bought some palak & was wondering what to do, anyway I came across ur recipe…& it turned out to be superb…thanks a lot & keep it up.
Glory
Comment by Glory — December 2, 2007 @ 10:31 pm
Hey…
Very nice recipe… easy and Delicious!!!
Cheers
Namrata
Comment by Namrata — December 6, 2007 @ 11:56 am
am an ameteur cook.. tried this .. very simply.. end product was nothing less than Osssum!!!!
Comment by Dheeraj — December 29, 2007 @ 2:40 pm
Hello Indira,
This is the ‘BEST’ version of Palak Paneer ever !!!
I tried it out just now … and turned out just lipsmacking !!!
Your tip of blending the spinach with chillies is the tip that worked wonders….
Thanks for sharing…
Smiles
Leena Ajgaonkar.
Comment by Leena Ajgaonkar — December 30, 2007 @ 9:34 am
Hello, Indira!
I’m delighted to have found your web site on my search for a Palak Paneer recipe. This looks wonderful and I actually have all the ingredients on hand with which to make it, including fresh milk from our own cow to make the paneer. I’m looking forward to checking out all of your other recipes, too. Thank you for sharing them so generously!
Warm regards,
Karen
Comment by Karen Rapaport — January 7, 2008 @ 2:20 pm
Hello Indira…
and this is my favorite dish… and u know what everytime i have tried palak paneer, somehow the color of Palak never stays… i love it when its nice and green… maybe becos of too many ingredients the color changes… but i will try this one.. i have never tried before with cashwes… so lemme try it tonight and i will tell u how it is… ! 
i loved the look of it… !!
Comment by Siri — January 10, 2008 @ 3:14 pm
[…] Note: 1. Adding the cashew powder was borrowed from Indira of Mahanandi’s recipe for Palak Paneer. This step gives flavor to the curry and also gives it a creamy texture. Thanks Indira! […]
Pingback by Spinach Goodness « Masala Magic — January 12, 2008 @ 2:16 pm
This is a excellent recipe. I tried it and it was the best Palak Paneer I had ever had!! No kidding! Thanks for sharing it.
Comment by Vidya — January 13, 2008 @ 4:01 pm
Cooked this Palak Paneer last night. It turned out great. This is the best recipe for palak paneer I have found. I added a teaspoon of chaat masala in the end just to give it a little kick. Two thumbs up!
Comment by Sushma — January 17, 2008 @ 3:54 pm
i made this dish by reading ur article and it turned out to be so delicious,also, the way u instructed was so good, that i didnot have any problems making the dish. thanks a ot
Comment by piyali — January 22, 2008 @ 8:52 pm
Hi, thanks for this. Came out very well. Husband loved it.
Comment by Prathiba — February 22, 2008 @ 6:23 pm
Indira,
I should not forget to thank you for the wonderful and easy recipe. I prepared on last saturday and all @ home was very happy with the dish and praised me
where the credit definetely should go to you.
Thanks once again.
Cheers,
Sheela
Comment by Sheela — March 6, 2008 @ 5:24 am
Hi, I tried Palak Paneer today, and for the very time. It was awesome! Thanks
Comment by Veena — March 14, 2008 @ 8:49 am
Hi Indira,
I am planning make birthday party for my daughter at home. I can prepare most of the dishes.Can u please suggest me north indian dishes for bithday parties along with starters.
But iam planning to bring the chapatis from outside.
Thanks and waiting for your respose
lakshmi
Comment by Lakshmi — March 24, 2008 @ 4:09 pm
Hi Indira,
I tried palak paneer today. This is the best recipe. It is very delicious. I used to cook palak paneer by adding garam masala. My husband didn’t like it so I stopped cooking palak paneer. I am very happy today. This is the best recipe. Thank you.
Comment by Prathibha — March 29, 2008 @ 2:09 am
Hi, Indira
I made this recipe for the second time tonight as part of my process of trying to become lacto-vegetarian. Great success. I specifically used Serrano chilis, and I left out the cilantro which I detest. I live in Arizona, so tonight I substituted Queso Panela for paneer. Panela is a Mexican cheese that is easy to find in many grocery stores in Arizona, whereas paneer I have to find at specifically Indian stores. Like paneer it is a cheese that does not melt and has a very mild flavor.
With respect, Don.
Comment by Don Livingston — March 30, 2008 @ 6:42 pm
Hi, I stumbled upon this site in an effort to make palak paneer. It turned out well, except that it was waaaaay too hot. Five chilis? Am I missing something? I used jalapenos. Is there a particular type of chili that isn’t as fiery? Thanks for the recipe!
Comment by Faye — April 8, 2008 @ 5:30 pm
Hello Indiraji,
I tried this recipe and it came out really well.This is the first time I am cooking palak paneer and its a pefect recipe!
Thanks!!
Comment by Jeeva — April 15, 2008 @ 4:36 pm
Oh, man, that looks good! I’ve been looking for a recipe ever since I got to try this dish at an International festival. I’ve found recipes, but none that show you how to make the paneer! I don’t understand why — it looks so easy.
Thanks for this! I am going to try it tonight for dinner!
Comment by rebecca — April 20, 2008 @ 7:24 am
Hi,
Today I’ve tried ur receipe, and it was superb.
Comment by Meena — April 22, 2008 @ 1:44 am
Hi Indira,
Thanks much for the recipe, I tried it this morning and turned out delicious. I’m addicted to your website now
. It’s very nice of you to share such tasty recipes. I’m not good at North Indian dishes but this was an exception. Thanks again!!
Bhargavi
Comment by Bhargavi — April 25, 2008 @ 7:26 am
Excellent recipie. This is simply fantastic. I’m not a great cook, but I surprised my wife this morning with this recipie and she loved it. I have a well known Indian TV Cooking Show Icon’s cook book and the recipie in that sucks big time to the one mentioned here. Thanks for sharing
Comment by Ravi — April 27, 2008 @ 9:07 am
Hello Indira,
I started cooking only about 7 months ago. This was my first attempt at trying out a north-Indian dish. The method to make the paneer and palak-paneer too was very simple.
Thanks to you and Deviji.
Please do keep updating your site with more dishes.
Anu
Thanks to you and Deviji. My first attempt at making a dish turned to be good.
Comment by Anu — May 5, 2008 @ 9:54 am
Dear dear Indira,
I must first admit I’m not a big fan of palak paneer with that pureed texture. I tried Deviji’s recipe today because the simplicity of the ingredients tempted me a lot. And I am glad I made this. Superb with peas pulao:) Thank you very much for sharing this with us.
Peas pulao too, yum.
So glad to read that you tried and liked this recipe, dear Latha. Thanks for taking time to letting me know.
-Indira
Comment by Latha — May 26, 2008 @ 1:01 pm
hi indira
i tried this recipe… it came out very well
it was tasting exactly like the one which we order in the restaurents…even my husband liked it
thanx for ur recipe…
Comment by visu — June 10, 2008 @ 10:59 am
Hi indira,
I tried ur recipe today. It turned out awsome. I didn’t have panner with me, so I used tofu instead. My husband didn’t even notice the difference and it tasted just like panner. Thanks again. I am like addicted to your website. I visit your site almost once a day.
Hi Manisha,
Glad to read that you tried and liked this recipe. I also prepare sometimes with tofu and I agree that it tastes equally good.
I would love to see your photos of Mahanandi recipes from your kitchen. Please join and post photos at Mahanandi Flickr Pool.
Please let me know if you have any questions.
-Indira
Comment by manisha — June 23, 2008 @ 2:25 pm