Indian Palak Paneer


  • 6 tbs olive oil
  • 2 cloves garlic, minced
  • 1 tbs fresh ginger, grated
  • 2 dried red chili peppers
  • 1/2 cup onion, minced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 3/4 cup sour cream
  • 3 lbs fresh spinach, torn
  • 1 large tomato,quartered
  • 2 tbs fresh cilantro, chopped
  • 1/2 lb paneer cheese or ricotta
  • kosher salt and fresh cracked black pepper to taste
This a staple dish in Indian cooking. It combines fresh spinach in a creamy curry sauce along with Paneer cheese. If you cannot fine Paneer you may use ricotta. It is great served with Basmati rice and naan bread.



  • In a large sauce pan heat 3 tbs of olive oil.
  • Saute garlic, 1/2 tbs ginger, onions and chilies for several minutes.
  • Mix in the cumin, coriander, turmeric and sour cream.
  • Add the spinach in handfuls, add more as spinach cooks down.
  • Cook for about 15 minutes then remove from heat and allow to cool slightly.
  • Pour mixture into a blender or food processor and add the tomato and the remaining 1/ tbs of ginger and cilantro and blend until almost smooth.
  • Pour the spinach mixture back into the sauce pan.Keep warm over low heat.
  • In a sauce pan heat 3 tbs olive over medium heat and fry cheese until browned.
  • Drain and add to spinach, and mix well.
  • Cook for 10 minutes on low heat.
  • Season with salt and pepper to taste.
  • Serve with rice.

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