Palak paneer from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 88) by Urvashi Pitre

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ca substitute jalapeño chiles for serrano chiles.

  • tmjellicoe on September 04, 2024

    All good notes already mentioned. I’ll just add that a block of frozen spinach (thawed) worked in place of fresh. I want to try using kashmiri mirch spice in place of cayenne next time. The sauce is great and I can see it being good with leftover cubed potatoes or leftover roasted cauliflower if one doesn’t have paneer and want a good side dish.

  • jen8groppe on June 15, 2022

    I browned the onions in a cast iron skillet, then added the dry spices then a can of diced tomatoes so that the juice would concentrate. I then added 1/2 cup of water--but I think 1/4 would have done it.

  • eszpee on February 15, 2022

    Not as complex flavors as I would expect from an indian dish, but way better than what I expected without any tasting possibilities during cooking. I don’t think it’s possible to get better results than this with a 30-min mostly offhands recipe. We’ll do this more often. Side note, fried the paneer in oil before adding, I liked the texture difference.

  • Skamper on July 10, 2019

    I cut the cayenne to a heaping 1/4 tsp and would further reduce it to just 1/4 next time. I used canned diced tomatoes (as she recommends) and used about 2/3 of a can with juices, so reduced the water to about 1/3 c. It was still a little watery so I'd further reduce the water next time. With 1 lb of spinach, not sure it needs any extra water at all, if using tomatoes and juice.

  • aberne on May 13, 2019

    Good, but not my fave version of the dish. Missed a bit of acidity that recipes that use a tomato have.

  • dtremit on August 08, 2018

    Works great with other kinds of greens -- just increase the cooking time by a minute or two if they're sturdy.

  • hirsheys on April 01, 2018

    Pretty good, though I pureed it too much - next time I'd leave a bit more texture. I'm sure this would be best with pan fried paneer, but it was still good with plain old cubed paneer.

  • purpleshiny on March 31, 2018

    Really great flavor. I made the paneer using the book recipe - will buy paneer next time. It's a solid medium hot as written - I would reduce the cayenne a tad.

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