A delicious No Onion No Garlic Palak Paneer is a comfort food that is super easy to make and is loaded with tons of goodness and nutrients. Healthy and addictive!
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!
Loaded with good stuff!
This combo together takes care of your dietary needs – where spinach takes care of
- vitamin A, C, K,
- and many more nutrients.
On the other hand, paneer fills the dish with calcium and protein. Spinach and Paneer both complement each other flawlessly.
Now onto the recipe!
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.
Saute and cook everything together until oil starts to separate. Do not overcook spinach/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 tempering. As per taste, add cream to the final dish.
Add smoky flavor to No onion no garlic Palak Paneer!
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 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 result is an intensely flavored scrumptious palak paneer!
If you happen to make this recipe, then share your comments below. If you have any questions, I would be happy to answer them.
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No Onion No Garlic Palak Paneer
- 300 grams Fresh Spinach leaves
- 250 grams Cubed Paneer
- 2 -4 teaspoon Oil to cook paneer
FOR THE GRAVY
- 1/3 cup Boiled Cabbage Paste
- 1/2 - 3/4 cup Homemade tomato puree
- 3 tablespoon Coconut paste
- 1 tablespoon Ginger paste
- 1/2 tablespoon Cashew Paste (optional)
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Oil
- Salt to taste
- 1-2 tablespoon Cream (optional)
FINAL TEMPERING - OPTIONAL
- 3 teaspoon Ghee
- 1 teaspoon Cumin seeds
- 3-4 pieces of Dried whole red chilies
- Wash and clean Spinach.
- Boil water in a pan.
- Add spinach. Let it boil for 2-3 minutes.
- Using a slotting spoon remove spinach and..
- Drop into a large bowl of ice water.
- This will stop the cooking process.
- Once cooled, drain and coarsely ground spinach.
- Cut paneer in cubes and cook over griddle until light brown in color and crispy.
- Assemble ingredients for the gravy.
- Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.
- Mix in spices and cook for another minute.
- Add coconut paste and cashew paste and cook for 1 minute until oil starts to separate.
- Pour in coarsely grounded palak.
- Mix it well.
- Bring it to a boil.
- Adjust seasonings and add cubed paneer.
- For the smoky flavor follow the steps below. On a medium low flame heat charcoal.
- In 10 minutes it will be red hot. Using a tong, carefully lift the hot charcoal...
- And drop it in a stainless steel bowl or katori..
- Drizzle some ghee on top, it will start to sizzle...
- 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.
- Smoky palak paneer is ready. Just before serving, I like to add my second tadka.
- Feel free to add cream on top.
- Pair it with tandoori roti for a perfect evening meal.