An ode to Spinach – Palak Paneer & Spinach Dal

I like Spinach in any form as long as its cooked. Spinach always reminds me of Popeye, I remember telling my kiddo cousin that if he ate his spinach he would become as strong as Popeye...hehe.. Most kids don't like Spinach and its hard to get them to eat it! Here are two of my favourite ways to eat it and trust me your kids will be licking their fingers without the slightest inkling that they are eating spinach! :)

Palak Paneer:

8-10 large bunches Spinach
100 gms Paneer (cubed)
½ tbsp Dhaniya powder
2 large onions
1 cup tomato puree
8 green chillies
2 tsps Ginger garlic paste
4 tbsps oil
Salt to taste

Clean the spinach and give it a rough chop. Boil this along with slit green chillies on stove top till both are soft, don’t overcook, we don’t want to lose the bright green colour. Strain and let cool. Grind to a fine paste. Cube the onions and boil till they are soft. Grind to a smooth paste. Blend tomatoes to make a puree. Heat oil in a pan, add the onion paste and fry till golden brown. Add the ginger garlic paste and sauté for a few more minutes. Add the dhaniya powder and tomato puree. Fry till it becomes a little thick and the oil floats on top..about 15 mintues. Add the spinach paste and salt. Cook on low till the gravy begins to bubble. Again don’t overboil, spinach will turn brown. Add paneer cubes right before serving. Garnish with fresh cream if required. Serve hot with chapathis/ nan.

Spinach Dal:

1 bunch Spinach
2 tbsps Oil
1 large onion chopped
5 green chillies
½ cup Moong Dal
1 tomato chopped
½ tsp Cumin powder
1 tsp red chilli powder
1 tbsp lime juice
6-7 cloves of Garlic
Salt to taste

Roast the moon dal in a pan till it becomes lightly brown. Add boiling water and cook on stove top till dal splits and is soft. For every cup of roasted dal you will need atleast 5-6 cups of water. Add more if required.

Heat 1 tbsp of oil in a pan. Add the green chillies(slit) and the tomatoes. Cook till tomatoes are soft. Now add the washed, chopped spinach. Also add the cumin powder, red chilli powder and salt. Mix well and cook on medium heat till the spinach becomes soft and is cooked through. Do not add water, let spinach cook in the tomato juice.

Heat 1 tbsp of oil in another pan. Add the curry leaves, chopped garlic and onions. Saute till garlic is fragrant and onions are soft.

Add the spinach and the onion mixture to the dal. Add lime juice, little more salt and mix well. Add water if required. Bring to a boil and serve hot with rice or chapathis.

Have a lovely weekend all of you, my hubby and I are off to San Francisco. Our weekend starts tonight...we are flying in a couple of hours. See y'all on Tuesday!! :)


  1. lovely! looks wonderful. I have a version of this on my blog. That is a good thing about indian food. Regionally it can be so similar yet so different.

  2. i love spinach... i can eat it everyday... and what's not to love about these two em

  3. forgot to tell you----have a fun trip :)

  4. Ooooohhh... I love spinach!!! This looks great!

  5. Thanks for stopping by Saju :)Couldn't agree with you more on the different part..:)

    Thanks Rajitha, we did have a fabulous trip!

    Thanks Meeso :)

  6. Today, it was palak paneer (tofu, rather) after the Bengali egg curry, a couple of days back. Loved it. The pictures of the ingredients help a lot - you know, when you say 8 chillies, I can look at the size you are using and adjust for the ones I have. Thanks! :)

  7. Made this with Mushrooms instead. Was truly delicious. Worth the trouble of grinding each ingredient separately. Thanks Nams.


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