Palak Masala is a pre-measured Indian spice blend for authentic spinach curry — one packet makes one complete palak paneer or saag dish serving 3–5 people in under 45 minutes.
What Is Palak Masala?
Palak (Hindi for spinach) is one of India's most beloved vegetarian dishes. The most popular version — palak paneer — combines a smooth, spiced spinach purée with cubes of fresh paneer cheese. The vegetarian version, saag, uses mixed greens and skips the cheese entirely.
moji masala® Palak Masala contains the exact ratio of cumin, coriander, turmeric, and Kashmiri spices needed for one complete dish. No measuring 8+ individual spices — just open the packet and cook.
How to Cook Palak at Home
Palak is one of the most forgiving Indian dishes to cook. Even if you've never made Indian food before, this one is hard to mess up.
Ingredients
- 1 packet moji masala® Palak Masala
- 1 lb fresh spinach (or 10 oz frozen — both work great)
- 1 medium onion, diced
- 2 tomatoes, chopped
- 2 tbsp garlic-ginger paste
- ¼ cup heavy cream or yogurt
- 2 tbsp cooking oil or ghee
- Paneer cubes — optional, for palak paneer
Step-by-Step
- Blanch the spinach: Boil spinach for 2 minutes, drain, and blend into a smooth purée. Set aside.
- Build the base: Heat oil in a heavy pan. Sauté onions until golden (about 5 minutes). Add garlic-ginger paste and cook 1 minute.
- Add the spices: Add the entire moji masala® Palak Masala packet. Stir for 30 seconds to bloom the spices — you'll smell them open up.
- Add tomatoes: Cook until soft, about 3–4 minutes.
- Combine: Pour in the spinach purée. Stir in cream or yogurt. Simmer on low for 15–20 minutes.
- Add paneer (optional): Gently fold in paneer cubes in the last 5 minutes. Don't stir too much — paneer breaks easily.
Serve with basmati rice or warm naan.
Flavor Profile
Palak Masala is mild, earthy, and comforting — not spicy. The cumin and coriander provide warmth, the turmeric adds color and subtle bitterness, and the garam masala gives it depth. It's one of the most approachable Indian dishes for beginners and kids.
Tips and Variations
- Make it vegan: Skip the paneer and cream — use coconut cream instead
- Add protein: Chickpeas or tofu work beautifully in place of paneer
- Freeze it: Palak freezes exceptionally well. Make a double batch and freeze portions for weeknight dinners
- Use frozen spinach: No need to blanch — just thaw, squeeze out excess water, and blend
Why Choose moji masala® Palak Masala?
Each packet is pre-measured for one dish — no leftover spice jars going stale. All moji masala® blends are gluten-free, with no fillers, no preservatives, and no MSG. Created by Shireen Qadri from Kashmiri family recipes. Featured in Forbes, Food & Wine, and New York Magazine.
Shop Palak Masala → | Watch the cooking video →
