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Punjabi Malai Palak

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Published under: PaneerSide DishSpinach
A rich, creamy spinach dish that combines fresh palak with tender Bengal gram dal and soft paneer cubes. This North Indian favorite brings together the goodness of greens with aromatic spices and a velvety texture from fresh curd. Ready in under 30 minutes, it's perfect for both everyday meals and special occasions.

Punjabi Malai Palak is a comfort food that brings back memories of winter afternoons in Punjab. This recipe takes the humble spinach to new heights by cooking it with creamy curd and protein-rich dal. The addition of paneer cubes makes it filling and satisfying. I learned this recipe from my grandmother, and it’s become my go-to dish when I want something nutritious yet indulgent.

About the Recipe

This recipe stands out because it combines three powerhouse ingredients – spinach, dal, and paneer. Unlike regular palak dishes, the addition of curd gives it a rich, creamy texture. It’s quick to make and doesn’t need many fancy ingredients. The best part? It’s a great way to get kids to eat their greens. The mild spicing makes it perfect for the whole family.

Why You’ll Love This Recipe

You’ll love how easy this recipe is to put together. The pressure cooker does most of the work, and the rest comes together in minutes. The creamy texture makes it different from regular spinach dishes. It’s versatile – pair it with rice, roti, or naan. Plus, it’s packed with nutrients and protein, making it a complete meal. The leftovers taste even better the next day.

Punjabi Malai Palak

Punjabi Malai Palak

Cooking Tips

– Wash spinach thoroughly and chop finely for better texture
– Don’t overcook the spinach to maintain its bright green color
– Let the pressure cooker cool naturally for best results
– Beat the curd well before adding to prevent curdling
Fry paneer cubes until light golden for extra flavor

Serving and Storing Suggestions

Serves 4-5 people. Total prep and cooking time: 30 minutes. Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat, adding a splash of water if needed. Tastes great with hot rotis or steamed rice.

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Nutrient Benefits

This dish is a nutrition powerhouse. Spinach provides iron and vitamins, dal adds protein and fiber, while paneer offers calcium and protein. The ghee helps in better absorption of nutrients. It’s a balanced meal that’s good for both kids and adults.

Punjabi Malai Palak
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Punjabi Malai Palak

A rich, creamy spinach dish that combines fresh palak with tender Bengal gram dal and soft paneer cubes. This North Indian favorite brings together the goodness of greens with aromatic spices and a velvety texture from fresh curd. Ready in under 30 minutes, it's perfect for both everyday meals and special occasions.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 1/2 cups Palak (Spinach - finely chopped)
  • 1/2 cup Paneer (cubed)
  • 1 Green Chilli (finely chopped)
  • 1 inch Ginger (finely chopped)
  • 1 1/2 tbsp Fresh Curd
  • 3 tsp Ghee
  • 1/4 tsp Turmeric Powder
  • 50 gms Bengal Gram Dal
  • 1 Onion (small)
  • 1/4 tsp Red Chilli Powder
  • Salt as per taste

Instructions

  • Combine the dal, spinach, ginger, green chillies and turmeric powder in a pressure cooker.
  • Pour 1 to 1 1/2 cups of water and cook until tender.
  • Switch off the flame and stir gently once the pressure has reduced.
  • Heat ghee in a pan over medium flame.
  • Saute the onions for a minute.
  • Add red chilli powder and cook for 20 seconds.
  • Add the dal mixture and cook for 2 to 3 minutes.
  • Add salt as per taste.
  • Beat the curd well and pour into the pan.
  • If the mixture is thick, add some water.
  • Fry the paneer in little ghee and add to the pan.
  • Stir and switch off the flame.
  • Serve with rice, roti or naan.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but fresh spinach gives better flavor and texture. If using frozen, thaw completely and drain excess water before cooking.

How can I prevent the curd from curdling?

Beat the curd well and add it when the flame is low. Keep stirring continuously while adding.

Can I make this dish without paneer?

Sure. Skip the paneer or replace it with tofu for a vegan version. The dish will still be creamy and delicious.

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1 comment

Avatar of Deepa GV
Deepa GV December 15, 2022 - 5:50 pm

Tasty ,wonderfull, good

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