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Not exactly what I was looking for, but still pretty tasty. I used whole coriander, and didn't care for the seeds/texture (my fault). Going to try this one again but adjust the spices a little. If you can't find the paneer, an excellent substitute is Mexican Queso Blanco (aka queso fresco) - the texture & taste is very similar.

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sleepigrl March 22, 2010

Fantastic recipe. I like this much better than our local Indian restaurant's palak paneer. I think I added a little more cream because I had to warm it longer at the end (I could only find frozen paneer.) I used normal spinach leaves, and it made it stringy so next time I'll be sure to find the baby spinach. I feel about twenty pounds overweight from dinner, but fiance and I really loved this. Thanks!!

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spatchcock September 20, 2003

This is a really tasty recipe. I used Stinging Nettles in place of the spinach but followed the recipe pretty much exactly as written. I think I'll add a bit more spice next time as I like this with a stronger flavour. I served it with a combo of wild and brown rice. Thanks for posting I'll make this again.

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Chef Joey Z. July 19, 2010

Really fantastic, delicious. Couldn't get better at a restaurant. I made my own fat-free paneer for this and followed the recipe to a T. Next time I will add some cayenne for some heat. I don't think it makes 6 servings though--not for an entree anyway. It came out to 2-3 modest portions. This is a major keeper!

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Jujubegirl June 22, 2010

We absolutely love this recipe and have made it several times for guests. I use half and half instead of the heavy cream. It freezes really well to reheat for lunch. Both our Indian and American friends give this one two thumbs up!

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NeesesKitchen June 06, 2010

as is, this recipe is pretty good. i made it once, and then subsequently tweaked it to suit our tastes more. i omitted the paprika and added an equivalent amount of cayenne powder. i also used 3/4tsp each of cumin seeds and mustard seeds and sauteed it along with the onion. i then added the spinach directly to the onion, tomato and spices (i didn't see the need to cook the spinach separately). i also pureed all the spinach and added 4tbsp of half and half at the end of cooking, instead of the yoghurt, this way it turned out super-creamy. it was perfect this way, and i will be making it with these modifications in future.

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eatrealfood May 18, 2005

Wow, Sue L - this was delicious! Even my husband who does not like any kind of leaf said so!! The only minor change I made was to puree the full spinach mixture in the blender rather than half as your recipe suggests cos that way my DH would not know what the gravy was :). But he liked it even after I told him what it was. So thank you once, twice and many times more for an easy and tasty way to make my DH eat some leaves!!!

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Sunbeam November 13, 2003

My wife thanks you. I thank you. This is good stuff.

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Steingrim August 05, 2002

I have tried 4 or 5 other recipes and found this is the best

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wessberg February 11, 2015
Palak Paneer (Indian Fresh Spinach With Paneer Cheese)