Dal Palak Paneer Saag

User profile image
Preeti Kalia (@hobbi_espassion)

A summer saag normally cooked in the Doaba region of Punjab. It is packed with protein, calcium, and many other nutrients. Easy and tasty, do try this season!

Dal Palak Paneer Saag recipe
Prep Time
30min
Cook Time
30min
Total Time
1hr

Ingredients

6 Servings
(1 serving = 1 cup)

Main Ingredients

  • Spinach
    Spinach
    1000g
  • Moong dal (yellow)
    Moong dal (yellow)
    1/4cup
  • Chana dal
    Chana dal
    1/4cup
  • Ginger
    Ginger
    2in
  • Garlic
    Garlic
    8clove
  • Green chilli
    Green chilli
    6
  • Salt
    Salt
    1tbsp
  • Water
    Water
    1cup
  • Desi ghee
    Desi ghee
    3tbsp
  • Cottage cheese
    Cottage cheese
    500g
  • Cumin seeds
    Cumin seeds
    1tbsp
  • Chopped onion
    Chopped onion
    1cup
  • Tomato
    Tomato
    2
  • Red chilli
    Red chilli
    1tsp
  • Milk
    Milk
    1cup
  • Fresh cream
    Fresh cream
    1tbsp

How to make Dal Palak Paneer Saag

Preparation of Spinach Puree

  1. Step 1

    Wash and roughly chop the spinach.

    Step 1.1: Wash and roughly chop the spinach
  2. Step 2

    Soak the moong dal and chana dal for half an hour.

  3. Step 3

    In a pressure cooker, add the spinach, soaked dals, ginger, garlic, green chilli, salt, and water.

    Step 1.1: In a pressure cooker, add the spinach, soaked dals, ginger, garlic, green chilli, salt, and water
  4. Step 4

    Cook until four whistles, then cool and blend to a puree.

Cooking the Paneer and Masala

  1. Step 1

    Heat desi ghee in a pan.

  2. Step 2

    Cut the cottage cheese into cubes and fry in the ghee until golden.

    Step 2.1: Cut the cottage cheese into cubes and fry in the ghee until golden
  3. Step 3

    In the same ghee, add cumin seeds and chopped onion.

    Step 2.1: In the same ghee, add cumin seeds and chopped onion
  4. Step 4

    Cook until the onion turns pink, then add chopped tomato.

  5. Step 5

    Cook a little, then add red chilli and a little water, cooking until the masala releases oil.

    Step 2.1: Cook a little, then add red chilli and a little water, cooking until the masala releases oil
  6. Step 6

    Keep one tablespoon of the masala aside.

Final Cooking

  1. Step 1

    Add the spinach puree to the pan and cook for two minutes.

    Step 3.1: Add the spinach puree to the pan and cook for two minutes
  2. Step 2

    Add milk and cook for three to four minutes.

    Step 3.1: Add milk and cook for three to four minutes
  3. Step 3

    Add the paneer cubes and mix well.

    Step 3.1: Add the paneer cubes and mix well
  4. Step 4

    Top with the reserved masala and fresh cream.

    Step 3.1: Top with the reserved masala and fresh cream
    Step 3.2: Top with the reserved masala and fresh cream
  5. Step 5

    Serve with paratha or chapati.

Nutrition (per serving)

Calories

310.8kcal (15.54%)

Protein

19.2g (38.34%)

Carbs

25.2g (9.15%)

Sugars

3.3g (6.66%)

Healthy Fat

7.5g

Unhealthy Fat

9.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the spinach is fresh for the best flavor.

  2. Adjust the number of green chillies according to your spice preference.

  3. You can substitute cottage cheese with tofu for a vegan option.

FAQS

  1. Can I use frozen spinach instead of fresh?

    Yes, you can use frozen spinach, but make sure to thaw and drain it before use.

  2. How can I make this dish vegan?

    Substitute cottage cheese with tofu and use plant-based milk.

  3. What can I serve with Dal Palak Paneer Saag?

    It pairs well with paratha, chapati, or rice.

  4. How long can I store leftovers?

    Leftovers can be stored in the refrigerator for up to three days.

  5. Can I add other vegetables to this recipe?

    Yes, you can add vegetables like peas or carrots for added nutrition.

Loading reviews...

hobbi_espassion's profile picture
instagram

Preeti Kalia

(@hobbi_espassion)

Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia