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palak paneer recipe, no onion no garlic palak paneer recipe | paneer recipes

palak paneer recipe with step by step photos – very easy and tasty palak paneer recipe made without onion and garlic.

since its navratri fasting, sharing a no onion no garlic recipe. during navratri some folks keep a proper phalahar fasting and do not include grains, cereals, lentils in their food. whereas some folks do eat regular food but without onion and garlic. if you want to make palak paneer on regular days then you can also check these delicious variations:

  1. palak paneer recipe
  2. palak paneer bhurji
  3. palak paneer kathi rolls
  4. restaurent style palak paneer recipe.

even without onion and garlic, this palak paneer tastes good. whole spices are added which give a nice aroma to the palak paneer. i have also added asafoetida which mimics the flavor of onion and garlic. i have not added tomatoes in the recipe. but if you want you can add 1 tomato. cashews are also added which gives some creaminess and smoothness in the gravy and balances the slight bitter flavor of spinach.

on some days like ekadashi, chaturthi and festivals like navratri and mahashivratri, i prepare food without onion and garlic. few of the popular no onion no garlic recipes on blog are paneer butter masala, pav bhaji, aloo gobi, palak dalaloo matar and moong dal khichdi recipe.

you can serve palak paneer with steamed rice, peas pulao or masala rice or with tandoori rotis or phulka or jeera paratha or naan.

if you are looking for more paneer recipes then do check matar paneer, kadai paneer, paneer bhurji, paneer pasanda, methi paneer and methi malai paneer recipe.

no onion no garlic palak paneer recipe card below:

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palak paneer recipe - no onion no garlic
prep time
30 mins
cook time
10 mins
total time
40 mins
 

no onion no garlic palak paneer recipe - very easy and tasty recipe of palak paneer made without onion and garlic. 

course: main
cuisine: north indian, Punjabi
servings: 4
calories: 247 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for spinach puree:
  • 4 cups tightly packed spinach OR 185 grams spinach (palak)
  • 3.5 cups hot water, for blanching spinach
  • 1 green chili, chopped
  • ½ inch ginger, chopped OR ½ teaspoon roughly chopped ginger
  • 10 to 12 cashews (kaju)
  • ¼ cup hot water, for soaking cashews
other ingredients for palak paneer:
  • 2 tablespoons ghee or oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 tej patta (indian bay leaf)
  • 1 inch cinnamon (dalchini)
  • 4 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 1 to 2 single mace strands (javitri)
  • 1 dry red chili (sookhi lal mirch)
  • 1 generous pinch of asafoetida (hing)
  • ¼ teaspoon kasuri methi (dry methi leaves)
  • ½ teaspoon finely chopped ginger (adrak)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ to ½ teaspoon sugar or add as required
  • ½ to ⅔ cup water or add as required
  • salt as required
  • ¼ to ½ teaspoon lemon juice
  • 200 grams paneer, chopped in cubes
  • ¼ teaspoon garam masala powder
how to make recipe
blanching and grinding spinach puree:
  1. first soak cashews in hot water for 20 to 30 minutes.

  2. meanwhile rinse 4 cups tightly packed spinach very well and then drain the excess water.

  3. heat 3.5 cups water till it starts boiling. switch off the flame and then add the spinach leaves. let the spinach leaves blanch in the hot water for 2 minutes.

  4. then with the help of tongs remove the leaves and place them in a grinder jar. you can even strain the blanched leaves in a colander/strainer and then add them to the blender jar.

  5. next add chopped green chilies, roughly chopped ginger and the soaked cashews in the grinder jar.

  6. grind to a smooth puree. there should be no bits of cashews in the puree. keep aside. 

making palak paneer gravy:
  1. heat 2 tablespoons ghee or oil in a pan. keep the flame to a low when adding spices, so that they do not get burnt.

  2. add ½ teaspoon cumin seeds and let them crackle. 

  3. then add 1 tej patta, 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 or 2 single strands of mace, 1 dry red chili and a generous pinch of asafoetida.

  4. stir well. 

  5. then add ¼ teaspoon dry methi leaves or kasuri methi (crushed) and ½ teaspoon finely chopped ginger. mix very well and saute till raw aroma of ginger goes away.

  6. next add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder. mix well.

  7. now add the spinach puree and mix very well.

  8. season with salt as per taste.

  9. then add ¼ to ½ teaspoon sugar.

  10. add ½ to ⅔ cup water or add as required. mix very well.

  11. on a low to medium flame simmer the gravy for 6 to 7 minutes. stir at intervals. 

  12. then add ¼ to ½ teaspoon lemon juice. ½ teaspoon lemon juice makes palak paneer slightly sour and the tang is felt. so you can add accordingly. mix well.

  13. then add paneer cubes and ¼ teaspoon garam masala powder. if you want you can add 1 to 2 tablespoons cream at this step.

  14. stir very well and cook for a minute.

  15. serve palak paneer hot or warm with steamed rice, peas pulao, jeera rice or with chapatis, phulkas or naan.

recipe notes

rough nutrition info per serving:

Nutrition Facts
palak paneer recipe - no onion no garlic
Amount Per Serving
Calories 247 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Monounsaturated Fat 1g
Cholesterol 49mg 16%
Sodium 104mg 4%
Potassium 319mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g 18%
Vitamin A 93.6%
Vitamin C 37%
Calcium 29.6%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.


how to make no onion no garlic palak paneer recipe:

blanching and grinding spinach puree:

1. first soak 10 to 12 cashews in ¼ cup hot water for 20 to 30 minutes.

2. meanwhile rinse 180 grams spinach (4 cups tightly packed spinach) very well and then drain the excess water.

3. heat 3.5 cups water till it starts boiling. switch off the flame and then add the spinach leaves. let the spinach leaves blanch in the hot water for 2 minutes.

4. then with the help of tongs remove the leaves and place them in a grinder jar. you can even strain the blanched leaves in a colander/strainer and then add them to the blender jar.

5. next add 1 green chili (chopped), ½ teaspoon roughly chopped ginger and the soaked cashews in the grinder jar.

6. grind to a smooth puree. there should be no bits of cashews in the puree.

preparing palak paneer gravy:

7. heat 2 tablespoons ghee or oil in a pan. keep the flame to a low when adding whole spices, so that they do not get burnt.

8. add ½ teaspoon cumin seeds and let them crackle.

9. then add 1 tej patta, 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 or 2 single strands of mace, 1 dry red chili and a generous pinch of asafoetida (hing).

10. stir well.

11. then add ¼ teaspoon dry methi leaves or kasuri methi (crushed) and ½ teaspoon finely chopped ginger. mix very well and saute till raw aroma of ginger goes away.

12. next add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder.

13. mix well.

14. now add the spinach puree.

15. mix very well.

16. season with salt as per taste.

17. then add ¼ to ½ teaspoon sugar.

18. add ½ to ⅔ cup water or add as required.

19. mix very well.

20. on a low to medium flame simmer the gravy for 6 to 7 minutes. stir at intervals.

21. then add ¼ to ½ teaspoon lemon juice. ½ teaspoon lemon juice makes palak paneer slightly sour and the tang is felt. so add accordingly. mix well.

22. then add paneer cubes and ¼ teaspoon garam masala powder. if you want, you can add 1 to 2 tablespoons cream at this step.

23. stir very well and cook for a minute.

24. serve palak paneer hot or warm with steamed rice or veg pulao or kuska biryani or jeera rice or saffron rice or garam masala rice or with chapatis or plain paratha or naan.




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This post was last modified on September 19, 2017, 9:30 pm

    Categories Indian CurriesKids RecipesMain CourseNo Onion No GarlicNorth Indian RecipesPaneer RecipesPunjabi Recipes