Tag: beginner Indian cooking

  • 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 Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Whether you’re an Indian cooking veteran or brand new – you’ll want to make this comforting dish!

    Indian Butter Chicken Recipe

    If you’ve ever wanted to dip your toes into Indian cooking, this easy Indian Butter Chicken recipe is the perfect place to start!

    Rich, creamy, mildly spiced, and incredibly comforting, it’s a dish that even picky eaters fall in love with — and one that’s become a family favorite in our home.

    When I first learned how to make Indian food, this Butter Chicken (also called Murgh Makhani in Hindi) was my very first recipe. I still remember standing in the kitchen in India, notebook in hand, frantically scribbling down notes while watching our cook, who mad fabulous butter chicken. I was determined to learn to make it.

    The first time I tried to recreate it on my own… well, it tasted nothing like hers!

    But I didn’t give up — with practice, patience, and a lot of taste-testing, I finally got it just right.

    My biggest advice if you’re new to Indian cooking?

    Start with one easy recipe (like this one!), make it over and over again, tweak it to your family’s taste, and keep practicing until you can make it without a recipe.


    That’s exactly how I’ve learned Indian cooking over the past 20 years!

    Now, whenever I share this recipe with friends, it always gets rave reviews — and often becomes a new family staple!

    What’s the Difference Between Butter Chicken and Chicken Tikka Masala?

    Many people wonder about the difference between butter chicken and chicken tikka masala, two popular Indian dishes that often look similar but taste quite different. Butter chicken, also known as murgh makhani, is a classic North Indian recipe made with tender chicken simmered in a rich, buttery tomato sauce with cream. It is mild, slightly sweet, and very beginner-friendly for those new to Indian cooking. In contrast, chicken tikka masala typically features marinated, grilled chicken pieces cooked in a spicier, more robust tomato-based sauce. Chicken tikka masala is believed to have originated in the United Kingdom, blending Indian spices with British tastes, and usually has a smokier flavor because the chicken is roasted before being added to the sauce. While both dishes use similar ingredients like garam masala, cumin, and tomato, butter chicken is creamier and less spicy, making it a favorite for kids and anyone looking for an easy Indian recipe to try at home. Whether you choose butter chicken or chicken tikka masala, both are delicious ways to enjoy Indian flavors and are perfect recipes for beginners who want to start making Indian food at home.

    What Makes This Butter Chicken Special?

    • Beginner-friendly
    • Minimal prep and pantry-friendly spices
    • Kid-approved!
    • Restaurant-style flavor without complicated steps
    • Ready in about 30–40 minutes

    Ingredients:

    For the Chicken:

    • 2 tablespoons ghee or oil
    • 1 large onion, diced
    • 1 teaspoon cumin seeds
    • 1.5 to 2 tablespoons ginger-garlic paste
    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon red chili powder
    • 2 teaspoons salt (adjust to taste)
    • 1 (15 oz) can tomato sauce
    • ½ cup heavy cream
    • 2 pounds chicken breast or thighs, cubed
    • Fresh cilantro leaves, for garnish

    Easy Homemade Curry Powder:

    • 5 tsp ground coriander
    • 2 tsp turmeric
    • 2 tsp cumin seeds
    • ½ tsp black peppercorns
    • ½ tsp crushed red pepper flakes
    • ½ tsp whole cardamom (pods removed)
    • ½ inch cinnamon stick
    • ¼ tsp whole cloves
    • ¼ tsp ground ginger

    (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)

    Step-by-Step Instructions:

    Step 1: Prepare the Curry Powder

    • In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
    • Store in an airtight jar for later use.

    Step 2: Cook the Chicken

    1. Heat the ghee or oil in a large skillet over medium heat.
    2. Add cumin seeds and let them sizzle for a few seconds until aromatic.
    3. Stir in the diced onions and cubed chicken. (Save time by cooking them together!)
    4. Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.

    Step 3: Build the Sauce

    1. Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    2. Stir and cook for 1–2 minutes until the spices are fragrant.

    Step 4: Simmer the Tomato Sauce

    1. Pour in the tomato sauce and bring to a gentle boil.
    2. Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      Important:
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.

    Step 5: Finish the Curry

    1. Lower the heat and stir in the heavy cream.
    2. Simmer gently for another 5 minutes.
    3. Garnish with fresh cilantro leaves.

    Serving Ideas:

    • Serve hot over fluffy basmati rice
    • Pair with warm naan or homemade chapatis
    • Add a side of cooling cucumber raita or a simple salad

    Tips for Success:

    • Don’t rush the tomato sauce. Letting it cook down properly makes all the difference!
    • Customize the spice: Add a pinch of sugar if you like it sweeter, or a dash more chili powder for a spicier kick.
    • Use boneless thighs for extra juicy chicken.
    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)
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    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Recipe by Heather ChatterjeeCourse: Uncategorized
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    380-420

    kcal

    Ingredients

    • For the Chicken:

    • 2 tablespoons ghee or oil

    • 1 large onion, diced

    • 1 teaspoon cumin seeds

    • 1.5 to 2 tablespoons ginger-garlic paste

    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)

    • 2 teaspoons garam masala

    • 1 teaspoon ground cumin

    • 1 teaspoon red chili powder

    • 2 teaspoons salt (adjust to taste)

    • 1 (15 oz) can tomato sauce

    • ½ cup heavy cream

    • 2 pounds chicken breast or thighs, cubed

    • Fresh cilantro leaves, for garnish

    • Easy Homemade Curry Powder:

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    • Easy Homemade Curry Powder:

    • 5 tsp ground coriander

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    Directions

    • Prepare the Curry Powder
      (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)
      In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
      Store in an airtight jar for later use.
    • Heat the ghee or oil in a large skillet over medium heat.
    • Add cumin seeds and let them sizzle for a few seconds until aromatic.
    • Stir in the diced onions and cubed chicken.
    • Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.
    • Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    • Stir and cook for 1–2 minutes until the spices are fragrant.
    • Pour in the tomato sauce and bring to a gentle boil.
    • Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.
    • Lower the heat and stir in the heavy cream.
    • Simmer gently for another 5 minutes.
    • Garnish with fresh cilantro leaves.

    Notes

    • Serve hot over fluffy basmati rice
      Pair with warm naan or homemade chapatis

    Final Thoughts

    If you’ve been nervous about trying Indian recipes at home, I hope you’ll give this easy butter chicken a try!
    It’s simple, foolproof, and so rewarding.
    Once you master this one, I promise you’ll be hooked on cooking Indian food just like I was.

    Let me know in the comments if you try it — I would love to hear how it turns out!