10 palak dal recipes

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

Palak paneer is a classic North Indian curry with golden-fried paneer cubes simmered in a spiced spinach gravy built on garam masala, ginger, garlic, and tomatoes. Creamy, green, and deeply warming.

An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.

THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Classic Palak Tomatar (Spinach and Tomatoes) recipe

Indian cheese (paneer and channa): homemade fresh cheese from just whole milk and buttermilk. The foundation for paneer tikka, palak paneer, and countless Indian desserts.

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.