No Onion No Garlic Palak Paneer

No Onion No Garlic Palak Paneer

Palak paneer also referred to as Saag paneer is the most relished dish in almost every Indian  household. A tasty and delightful dish prepared with leafy green spinach, mild spices and Indian cottage cheese – intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling!

This combo together takes care of your dietary needs – where spinach takes care of iron, vitamin A, C, K , magnesium and many more nutrients, paneer fills the dish with calcium and protein.  They both complement each other perfectly.

Dhungar method

RECIPE DETAIL – I begin the recipe by blanching palak/spinach in hot water. Later tossed in a blender to make a puree. To save some time – you can use frozen spinach instead of the fresh one.

Since it is a no onion no garlic dish, I have used cabbage paste +coconut paste + homemade tomato puree + cashew paste as a base for my gravy. 

Saute and cook everything together until oil starts to separate. Do not overcook palak, as it may result in the change of color which may not look appetizing at all. 

Mix in grilled paneer, adjust spices and take it off the flame. Just before serving, pour in the final tadka. As per taste, add cream to the final dish.

If you would like to give this dish a smoky effect, then follow the step by step dhungar method below. A piece of burning charcoal is placed in a bowl, and ghee is poured on top of hot charcoal to create a smoke. The bowl is then placed over palak paneer and is covered so that the smoky flavor is trapped and soaked up by the dish. The end result is a intensely flavored scrumptious palak paneer!

Pair it with homemade tandoori roti or kulchas and malai kofta for a perfect restaurant style dinner – but without onion and garlic. 🙂

While you are here, check out other  No-onion-no-garlic recipes

No Onion No Garlic Palak Paneer

No Onion No Garlic Palak Paneer
Votes: 4
Rating: 4.25
You:
Rate this recipe!
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A tasty and delightful dish prepared with leafy green spinach, mild spices and Indian cottage cheese - intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling!
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
No Onion No Garlic Palak Paneer
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
A tasty and delightful dish prepared with leafy green spinach, mild spices and Indian cottage cheese - intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling!
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
MAIN INGREDIENTS
  • 300 grams Fresh Spinach leaves
  • 250 grams Cubed Paneer
  • 2 -4 teaspoon Oil to cook paneer
FOR THE GRAVY
FINAL TEMPERING - OPTIONAL
  • 3 teaspoon Ghee
  • 1 teaspoon Cumin seeds
  • 3-4 pieces of Dried whole red chilies
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
BLANCHING PALAK
  1. Wash and clean Spinach.
  2. Boil water in a pan.
  3. Add spinach. Let it boil for 2-3 minutes.
  4. Using a slotting spoon remove spinach and..
  5. Drop into a large bowl of ice water.
  6. This will stop the cooking process.
  7. Once cooled, drain and coarsely ground spinach.
  8. Cut paneer in cubes and cook over griddle until light brown in color and crispy.
MAKING GRAVY
  1. Assemble ingredients for the gravy.
  2. Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.
  3. Mix in spices and cook for another minute.
  4. Add coconut paste and cashew paste and cook for 1 minute until oil starts to separate.
  5. Pour in coarsely grounded palak.
  6. Mix it well.
  7. Bring it to a boil.
  8. Adjust seasonings and add cubed paneer.
DHUNGAR EFFECT
  1. For the smoky flavor follow the steps below. On a medium low flame heat charcoal.
  2. In 10 minutes it will be red hot. Using a tong, carefully lift the hot charcoal...
  3. And drop it in a stainless steel bowl or katori..
  4. Drizzle some ghee on top, it will start to sizzle...
  5. Place lid on top and let palak paneer soak in all the flavors. Leave it for 2-4 minutes, carefully remove katori from palak paneer and set it aside. When charcoal is completely cooled, discard it.
  6. Smoky palak paneer is ready. Just before serving, I like to add my second tadka.
  7. Feel free to add cream on top.
  8. Pair it with tandoori roti for a perfect evening meal.
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10 Responses

  1. Asmita says:

    Amazing!!

  2. kushboo says:

    tis is awesome reciepe ruchi

  3. Sonal Gupta says:

    this is a fabulous recipe Ruchi. I also make no onion an dno garlic palak paneer but add little corn starch for thickening. your addition of cabbage puree is excellent choice.

  4. soniya r saluja says:

    Loved the bright green color and no addition of cream 🙂

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