Moringa Palak Paneer Ki Subji
Moringa Palak Paneer Ki Subji is a nutritious twist on the classic paneer dish, combining the health benefits of moringa (drumstick leaves) and spinach (palak) with soft paneer cubes. This iron- and protein-rich curry is lightly spiced with ginger, garlic, and Indian masalas, offering a wholesome and delicious option for lunch or dinner. It’s perfect with roti, paratha, or steamed rice, making it a superfood-packed addition to your everyday meals.
Ingredients
- Moringa leaves – 3cups
- Spinach leaves – 500 gms (1bunch)
- Paneer cubes – 400 gms
- Butter – 2 tbsp
- Oil – 1½ tbsp
- Cumin – 1 tsp
- Garlic chopped – ¾ tbsp
- Green chilli chopped – 1 no
- Onion chopped – ½ tbsp
- Ginger chopped – ¾ tbsp
- Chilli powder – 1½ tsp
- Cumin powder – ¾ tsp
- Salt – to taste
- Cream (optional) – 3 tbsp
Instructions
- Pluck the moringa leaves from its stem and wash them with cold water to remove any dirt. Do the same for spinach leaves. In order to make moringa palak paneer you can use either 100% of moringa leaves or you can use 1:1 moringa leaves: Spinach leaves. I am using 1:1 recipe ratio for this recipe.
- Boil water and once it has a good boil add moringa leaves and boil them for 30 secs. Immediately remove them and put them in ice cold chilled water. By blanching them we retain the bright colour and the nutrients.
- Now add spinach leaves to the same boiling water and boil for about a minute. Take the leaves out and put them in chilled iced water for them cool immediately.Now squeeze out the water from moringa and spinach leaves and grind them in a mixer grinder using little or no water. Once made into a fine puree take it out in a bowl and keep aside. At this stage you can freeze this paste to store for tales 2months and use it later to cook.
- Heat a pan, add butter, oil and once it is hot adding cumin. Once it crackles add garlic and let it brown on low heat. Once it browns add onions, green chillies and ginger. Cook the onions for a minute and add the moringa and spinach paste.Sprinkle chilli powder, cumin powder and salt. Cook the puree for few minutes on medium heat.
- Try not to overcook it. To finish adding cream (which is optional), mix it up and quickly remove it from the heat. Serve it hot with chapati, roti, paratha or naan bread.
Tried this recipe?Let us know how it was!