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.

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

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

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.

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.