Paneer Spinach Dal is an Indian dish made of protein-packed lentils, creamy paneer, and vibrant spinach leaves. This recipe is full of healthy goodness and promises delightful flavours. Imagine tender lentils simmered in a luscious coconut milk gravy, mingling with golden-fried paneer cubes and fresh spinach leaves. It’s a harmonious blend of flavours and textures, offering a wholesome and satisfying meal experience.
About the recipe
Paneer Spinach Dal is a traditional Indian dish with a delicious combination of flavours and textures. Originating from Indian cuisine, this dish showcases the versatility of lentils, with moong dal serving as the star ingredient. The creamy coconut milk adds richness to the gravy, while the paneer cubes contribute a subtle sweetness and a satisfying bite. Spinach leaves infuse the dish with freshness and nutritional benefits. This recipe offers a delightful balance of spices, creating a comforting and flavorful meal perfect for any occasion. Serve it alongside naan, roti, or steamed rice for a wholesome dining experience.
Why you will love this recipe
Paneer Spinach Dal is a culinary delight that appeals to vegetarians and meat lovers alike. With its creamy texture, robust flavours, and nutritional benefits, this dish will become a favourite at your dining table. Whether you are looking for a quick weekday meal or planning a special dinner, Paneer Spinach Dal offers a satisfying and flavorful option that will leave you craving more. The combination of tender lentils, creamy paneer, and vibrant spinach creates a comforting and indulgent dish, making it a must-try for any food enthusiast.
Cooking Tips
To enhance the flavours of Paneer Spinach Dal, consider toasting the spices before adding them to the dish. This simple step helps release the aromatic oils in the spices, intensifying their flavours. Additionally, blend a portion of the cooked dal for a creamier texture before adding it back to the gravy. Finally, avoid overcooking the spinach leaves to preserve their vibrant green colour and fresh flavour.
Cultural Context
Paneer Spinach Dal is deeply rooted in Indian culinary tradition, reflecting the country’s rich cultural heritage and diverse regional cuisines. It is often enjoyed as part of a traditional Indian meal, served with other classic dishes like biryani, chapati, or raita. This dish holds significance in Indian households, where it is commonly prepared for family gatherings, festive celebrations, and everyday meals.
Serving and Storing Suggestions
Paneer Spinach Dal serves approximately 4-6 people and takes about 30 minutes to prepare. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave before serving to maintain the flavour and texture. Enjoy this dish as a comforting main course, paired with your favourite Indian bread or rice, for a wholesome and satisfying meal experience.
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Nutrient Benefits
Paneer Spinach Dal is a nutritious dish with essential vitamins, minerals, and protein. Moong dal provides a good source of plant-based protein and fibre, while spinach contributes vitamins A, C, and K, iron, and calcium. Paneer adds calcium and protein to the dish, making it a wholesome and balanced meal option.
Paneer Spinach Dal
Ingredients
- 500 g Moong Dal
- One small Tomato (finely chopped)
- One small Onion (finely chopped)
- 2 tbsp Oil
- Two cloves Garlic (crushed)
- 3/4 tsp Ginger (grated)
- 750 ml Coconut Milk
- 400 g Paneer (cubed)
- 200 g Spinach Leaves (chopped)
- Handful of Coriander Leaves
- Salt (to taste)
Instructions
- Wash and rinse the moong dal.
- Boil the dal for 10-15 minutes until tender, then drain well.
- Heat oil in a pan over medium flame.
- Sauté the tomatoes, onions, ginger, and Garlic for 3 minutes.
- Add coconut milk and cooked dal to the pan and simmer for 5-10 minutes.
- In a nonstick pan, heat a little oil and fry the paneer cubes until light golden brown, then set aside.
- Add spinach leaves to the dal mixture and cook for 5 minutes.
- Add the fried paneer pieces to the dal, simmer for a minute, then remove from heat.
- Garnish with coriander leaves and serve as a dish with naan, roti, or fried rice.
