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541 Comments

    1. It’s best to use firm or extra-firm tofu. Silken or soft tofu will break easily while cooking and won’t hold shape in the gravy. Firm tofu gives a texture closer to paneer and absorbs flavors well. You can also lightly pan-fry it before adding for a better bite and taste.

  1. I’ve been following recipes on your website for almost ten years now. Thanks for sharing.

    I used the same recipe here with red spinach leaves and it turned out awesome.5 stars

  2. Made this tonight – Better than the Indian restaurant we go to. My husband & son gave it A+. Thank you!5 stars

  3. Omg I love love this dish so much even though I do not like to eat cheese. I have been to different restaurants in Istanbul that offered to substitute the cheese with something else.

    Anyways it always satisfies me because I mostly like that its made with spinach.

    Thanks for sharing Dassana.5 stars

  4. Tried first time and it really turned out good 🙂 I will never plan to order from restaurants going forward 🙂 Thank you.. and I come out for most North Indian veg recipes to your Page and everything you have explained very simple..5 stars

  5. wow i love spinach but there are not many recipes with it in our country. it seems not difficult to cook. since i can find spinach easily here i feel i am going to cook this almost everyday !!!5 stars

  6. I’ve made the restaurant style Palak Paneer 3 times already and WOW… every single time – my family loves it! Thanks for sharing your amazing recipes. I’m looking forward to trying more.
    Namaste,
    Karla5 stars