Category: Paneer Recipes

  • Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    This Better-than-a-Restaurant Palak Paneer Recipe has a secret Ingredient that makes it so smooth and creamy!

    If you are looking for an easy, family-approved Indian recipe to add to your dinner rotation, this Palak Paneer with Moong Dal (the secret ingredient!) is a must-try!

    What is Palak Paneer?

    Palak Paneer with Moong Dal is a beginner-friendly Indian recipe that’s protein-packed, flavorful, and comforting. Even if you’re not a fan of spinach, you’ll be surprised at how creamy and rich this dish turns out — without being heavy. It’s a staple in our house and my son’s all-time favorite meal.

    If you’re looking to try your hand at Indian cooking, this is a great recipe to start with.

    spinach and moong dal lentils

    Ingredients for Palak Paneer with Moong Dal

    16 oz Paneer
    1 lb Fresh Spinach
    1/3 cup Moong Dal (yellow lentils), washed and drained
    1 tsp Mustard Seeds
    1 tsp Cumin Seeds
    Dried Red Chilies, optional
    1 medium Onion, diced
    2 large Tomatoes, diced (or ¾ can diced tomatoes)
    1.5–2 Tbsp Ginger-Garlic Paste
    Pinch Asafoetida (Hing)
    3/4 tsp Red Chili Powder (or to taste)
    1 Tbsp Coriander Powder
    2 tsp Garam Masala
    1 tsp Turmeric Powder
    2 Tbsp Oil, Ghee, or Butter
    1/3 cup Heavy Cream (adjust to taste)
    Salt, to taste

    moong dal on a cutting board with fresh spinach

    Instructions: How to Make Palak Paneer with Moong Dal

    Step 1: Cook the Spinach and Moong Dal

    Add moong dal and spinach to a large pot with about 1 cup of water
    Bring to a boil, then cover and reduce the heat to low
    Steam for about 15 minutes until the moong dal is fully cooked
    Once slightly cooled, puree the mixture in a blender (or use an immersion blender in the pot)
    Set aside

    Step 2: Prepare the Masala

    Heat oil, ghee, or butter in a large skillet over medium-high heat
    Add mustard seeds, cumin seeds, and optional dried red chilies
    Let the mustard seeds crackle
    Stir in diced onion and a pinch of salt
    Cook until onions turn golden brown
    Add ginger-garlic paste and sauté for about a minute
    Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala
    Cook until the oil separates from the mixture, stirring often

    Step 3: Combine and Simmer

    Stir the spinach-dal puree into the cooked masala
    Lower the heat and cover
    Let it simmer for a few minutes so the flavors blend
    Add diced paneer and heavy cream
    Stir until the mixture reaches your desired consistency
    Cover and cook for a few more minutes until the paneer is soft and heated through
    Turn off the heat and serve hot with naan, roti, or basmati rice

    Cooking Tips for Palak Paneer with Moong Dal

    Let the spinach and dal mixture cool slightly before blending
    Cook the masala long enough for the oil to separate — that means it’s ready
    Adjust the cream amount for a richer or lighter sauce depending on preference

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!
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    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    Recipe by Heather Chatterjee
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    305

    kcal

    Ingredients

    • 16 oz Paneer

    • 1 lb Fresh Spinach

    • 1/3 cup Moong Dal (yellow lentils), washed and drained

    • 1 tsp Mustard Seeds

    • 1 tsp Cumin Seeds

    • Dried Red Chilies, optional

    • 1 medium Onion, diced

    • 2 large Tomatoes, diced (or ¾ can diced tomatoes)

    • 1.5–2 Tbsp Ginger-Garlic Paste

    • Pinch Asafoetida (Hing)

    • 3/4 tsp Red Chili Powder (or to taste)

    • 1 Tbsp Coriander Powder

    • 2 tsp Garam Masala

    • 1 tsp Turmeric Powder

    • 2 Tbsp Oil, Ghee, or Butter

    • 1/3 cup Heavy Cream (adjust to taste)

    • Salt, to taste

    Directions

    • Step 1: Cook the Spinach and Moong Dal
    • Add moong dal and spinach to a large pot with about 1 cup of water.
    • Bring to a boil, then cover and reduce heat to low.
    • Steam for about 15 minutes until the moong dal is fully cooked.
    • Once slightly cooled, puree the mixture in a blender or use an immersion blender.
    • Set aside.
    • Step 2: Make the Masala
    • Heat oil, ghee, or butter in a large skillet over medium-high heat.
    • Add mustard seeds, cumin seeds, and optional dried red chilies.
    • Let mustard seeds crackle.
    • Stir in diced onion and a pinch of salt. Cook until golden brown.
    • Add ginger-garlic paste and sauté for a minute.
    • Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala.
    • Cook until oil separates from the masala, stirring often.
    • Step 3: Combine Everything
    • Stir spinach-dal puree into the masala.
    • Lower heat and cover. Simmer for a few minutes.
    • Add diced paneer and heavy cream.
    • Stir gently to combine and warm through.
    • Cover and cook for a few more minutes until paneer is soft.
    • Turn off heat and serve hot with naan, roti, or basmati rice.

    Notes

    • If you don’t live near an Indian store and don’t have time to make your own paneer, don’t let that stop you from trying this recipe. Just swap out the paneer for Mexican Queso Fresco cheese. It’s saltier than paneer, so make the adjustment with the overall salt in the dish. You probably won’t be able to tell the difference!

    Indian Spinach and Cheese Curry Vegetarian

    Why This Recipe Works

    Palak Paneer with Moong Dal is a hearty and healthy dish that combines creamy lentils, tender spinach, and soft paneer in a flavorful masala base. It’s a great way to get more greens and plant-based protein into your meals. Plus, it’s easy to customize for your family’s spice preferences.

    Frequently Asked Questions

    Can I use frozen spinach instead of fresh?

    Yes. Use about 10 to 12 oz of frozen spinach.
    Thaw and squeeze out excess water before adding it to the pot with moong dal.

    What can I substitute for paneer?

    Queso Fresco (La Vaquita brand) is a great substitute, but it is salted, so adjust salt in recipe accordingly.

    Can I skip the moong dal?

    Yes, but it adds creaminess and thickness to the dish.
    If you skip it, the sauce will be a bit thinner.

    Is this dish spicy?

    It can be.
    Leave out the dried red chilies and reduce the red chili powder for a milder version.

    How long does Palak Paneer last in the fridge?

    About 3 to 4 days in an airtight container.
    Reheat with a splash of water or cream to loosen the sauce.

    Can I freeze Palak Paneer?

    Yes, but freeze the spinach-dal puree and masala separately.
    Add fresh paneer when reheating to avoid texture changes.
    The spinach sauce freezes well for up to 1 month.

    creamy palak saag paneer

    Final Thoughts on Making Palak Paneer with Moong Dal at Home

    Palak Paneer with Moong Dal is more than just a meal — it’s comfort food that brings warmth, nutrition, and flavor to your table. Whether you’re new to Indian cuisine or a seasoned home cook looking to try something new, this recipe is a perfect introduction to the rich and vibrant world of Indian vegetarian cooking.

    The beauty of this dish lies in its balance. Creamy paneer, wholesome lentils, and vibrant spinach come together with classic Indian spices to create a deeply satisfying curry that feels indulgent without being heavy. The addition of moong dal adds extra protein and a velvety texture to the spinach base, making this version of Palak Paneer a bit heartier and more filling than the traditional recipe. It’s an ideal dish for both weeknight dinners and special occasions.

    If you’re feeding picky eaters or trying to sneak more greens into your family’s meals, this dish is a winner. The spinach blends so smoothly with the dal and spices that even those who usually shy away from leafy greens will be asking for seconds. Pair it with warm naan, roti, or fluffy basmati rice for a complete, satisfying meal.

    Palak Paneer with Moong Dal also keeps well for a few days in the fridge and can be made ahead for meal prep. It’s versatile, forgiving, and can be easily customized depending on your spice preference or what you have in your pantry.

    If you try this recipe at home, I’d love to hear how it turned out. Feel free to leave a comment, share your own twist, or ask any questions you may have. Indian cooking is all about exploration, and I hope this dish becomes a new favorite in your kitchen just like it is in ours.

  • Easy Matar Paneer Recipe

    (Kid-Approved + Authentic North Indian Flavor!)

    If there’s one dish that instantly brings comfort to our dinner table, it’s Matar Paneer (Mutter Paneer).

    My kids absolutely love this creamy, slightly sweet curry — it’s always one of their most-requested meals! I first fell in love with Matar Paneer while traveling in North India years ago, where every bite of this dish tasted like home. Today, it’s a regular feature in our kitchen, bringing back fond memories with every spoonful.

    In this post, I’ll show you an easy homemade recipe for Matar Paneer, share a little history behind it, and give you some tips to make it perfect every time!

    What is Matar Paneer?

    Matar Paneer is a classic North Indian curry made with paneer (Indian cottage cheese) and matar (green peas), cooked in a rich tomato-based gravy with aromatic spices.

    It’s especially popular in Punjabi households and is often served with naan, roti, or steamed rice. This vegetarian dish strikes a perfect balance — creamy, flavorful, and kid-friendly without being overly spicy!

    A Quick History of Matar Paneer

    Matar Paneer has roots in the Punjabi cuisine of Northern India, where dairy (like paneer, butter, and cream) is a staple.

    Paneer itself dates back centuries — it’s believed to have been introduced by Afghan and Persian rulers who brought techniques for soft cheese-making to India.

    As tomatoes became widely available in India, they were incorporated into rich curries, leading to iconic dishes like Matar Paneer, Butter Chicken, and Paneer Butter Masala.

    Today, Matar Paneer remains one of the most beloved vegetarian dishes, found both at home kitchens and in restaurants across India.

    Easy Matar Paneer Recipe (Step-by-Step)

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves: 4
    Calories: ~280–320 per serving

    Ingredients:

    • 200g paneer (cubed)
    • 1 cup green peas (fresh or frozen)
    • 2 tablespoons oil or ghee
    • 1 medium onion (finely chopped)
    • 2 medium tomatoes (pureed)
    • 1 teaspoon ginger-garlic paste
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon red chili powder (adjust to taste)
    • 1 teaspoon garam masala
    • Salt to taste
    • 1/4 cup water (adjust for gravy consistency)
    • Fresh cilantro (for garnish)

    Instructions:

    Step 1: Prepare the Ingredients

    • Cube the paneer into bite-sized pieces.
    • If using frozen peas, rinse them under warm water to thaw slightly.
    • Puree the tomatoes and finely chop the onion.

    Step 2: Sauté the Aromatics

    • Heat 2 tablespoons of oil or ghee in a large pan over medium heat.
    • Add 1 teaspoon of cumin seeds and let them crackle for a few seconds.
    • Add the chopped onion and sauté until golden brown (about 3–4 minutes).

    Step 3: Build the Masala Base

    • Stir in 1 teaspoon of ginger-garlic paste and cook for another minute until the raw smell disappears.
    • Add the pureed tomatoes and cook for 5–7 minutes, stirring occasionally, until the oil starts to separate from the masala.

    Step 4: Spice It Up

    • Lower the heat slightly and add:
      • 1/2 teaspoon turmeric powder
      • 1 teaspoon coriander powder
      • 1/2 teaspoon red chili powder
    • Mix well to coat the onion-tomato mixture evenly with spices.

    Step 5: Add Peas and Simmer

    • Add 1 cup of green peas and 1/4 cup of water. Stir well.
    • Cover the pan and let it cook on low for 5 minutes , or until the peas are tender.

    Step 6: Add the Paneer

    • Gently add the cubed paneer to the gravy.
    • Stir carefully to coat the paneer without breaking the pieces.
    • Let it simmer uncovered for another 5 minutes, allowing the flavors to meld.

    Step 7: Finish and Garnish

    • Sprinkle 1 teaspoon of garam masala over the curry.
    • Taste and adjust salt if needed.
    • Garnish with freshly chopped cilantro.

    Serving Suggestions:

    • Serve hot with warm naan, roti, or steamed basmati rice.
    • Add a side of yogurt or raita for an extra refreshing touch.

    Why My Family Loves Matar Paneer

    When I first tasted Matar Paneer, during one of my first stays in India, I was instantly hooked — the soft paneer cubes soaking up the spiced tomato gravy were simply unforgettable.

    Years later, when I made it for my own kids, they devoured it so quickly that it became a permanent addition to our weekly meal rotation!

    It’s gentle on little tastebuds but flavorful enough for grown-ups, and I love that it’s packed with protein and veggies too.

    Print

    Mutter Paneer

    Recipe by Heather ChatterjeeCourse: North Indian, Paneer Recipes, Vegetarian Recipes
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Calories

    280–320

    kcal

    Ingredients

    • 200g paneer (cubed)

    • 1 cup green peas (fresh or frozen)

    • 2 tablespoons oil or ghee

    • 1 onion (finely chopped)

    • 2 tomatoes (pureed)

    • 1 teaspoon ginger-garlic paste

    • 1 teaspoon cumin seeds

    • 1/2 teaspoon turmeric powder

    • 1 teaspoon coriander powder

    • 1/2 teaspoon red chili powder (adjust to taste)

    • 1 teaspoon garam masala

    • Salt to taste

    • 1/4 cup water (adjust for gravy consistency)

    • Fresh cilantro (for garnish)

    Directions

    • Heat oil in a pan. Add cumin seeds and let them crackle.
    • Add the chopped onions and sauté until golden brown.
    • Stir in the ginger-garlic paste and cook for a minute.
    • Add the tomato puree and cook until the oil separates from the masala.
    • Sprinkle in turmeric, coriander powder, and red chili powder. Stir well.
    • Add peas and a splash of water. Cook covered on low for 5 minutes (until peas soften).
    • Gently fold in the paneer cubes and simmer for another 5 minutes.
    • Finish with garam masala and adjust salt.
    • Garnish with fresh cilantro and serve hot!

    Notes

    • Pair with warm naan, roti, or steamed basmati rice for a hearty, satisfying meal!

    Matar Paneer is more than just a dish for us — it’s a beautiful memory of travels, family gatherings, and simple, joyful meals. I hope this easy recipe brings a little of that magic to your table too!

    Let me know in the comments — have you tried making Matar Paneer before?