Palak Paneer (No Onion-Garlic)

Name: Palak Paneer (No Onion-Garlic)
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g spinach (one large bunch, washed and roughly chopped); 100 g paneer (cut into small cubes); 2 pcs tomato (medium, pureed); 1 tbsp mustard oil; 2 tbsp yogurt (plain, whisked); 1 inch ginger (grated); 1 pcs green chili (slit lengthwise (optional)); 1 tsp cumin seeds; 1 pinch asafoetida; 0.5 tsp turmeric powder; 0.5 tsp red chili powder (or to taste); 0.5 tsp garam masala; 0.25 tsp salt; 0.5 cup water (for adjusting consistency)

RATING

0.0/5

TASTE SCORE

8/10

A light and healthy take on the classic Palak Paneer, made without any onion or garlic. This version is creamy, flavorful, and perfectly suited for a low-calorie diet, coming in at around 150 calories per serving.

PREP

COOK

SERVES

1 SERVING

164 cal

SERVINGS

METHOD · 6 STEPS

boil
Blanch and puree the spinach
1.Bring a pot of water to a rolling boil.
2.Add the chopped spinach and blanch for 2-3 minutes until it wilts.
3.Immediately drain and transfer the spinach to a bowl of ice-cold water to retain its green color.
4.Once cooled, squeeze out excess water and blend to a smooth puree. Set aside.
TIPBlanching spinach before pureeing helps preserve its vibrant green color and reduces bitterness.
temper
Prepare the aromatic base
1.Heat mustard oil in a pan or kadai over medium heat.
2.Add cumin seeds and let them splutter.
3.Add a pinch of asafoetida (hing), grated ginger, and green chili. Sauté for 30 seconds until fragrant.
TIPUsing mustard oil adds a traditional, pungent flavor, but any neutral oil will work.
saute
Cook the tomato masala
1.Pour the tomato puree into the pan.
2.Add turmeric powder and red chili powder. Mix well.
3.Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
simmer
Combine and simmer the gravy
1.Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent curdling.
2.Pour in the spinach puree and add salt. Mix everything together.
3.Add about half a cup of water, or as needed, to reach your desired consistency.
4.Bring the gravy to a gentle simmer and cook for 5 minutes.
TIPAlways add yogurt on low heat and stir constantly to ensure it incorporates smoothly into the gravy.
assemble
Add paneer and finish
1.Gently add the paneer cubes to the simmering gravy.
2.Sprinkle garam masala over the top.
3.Cover the pan and let it cook on low heat for 2-3 minutes, allowing the paneer to absorb the flavors.
serve
Serve hot
Your delicious and healthy No Onion-Garlic Palak Paneer is ready. Serve hot with roti or jeera rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a creamier texture without adding calories, you can blend a tablespoon of the cooked tomato masala with the spinach.
2
Do not overcook the paneer, as it can become rubbery and hard.
3
To retain the bright green color of the palak, avoid covering the pan for too long after adding the spinach puree.
4
If you find the spinach slightly bitter, a pinch of sugar can help balance the flavors.
5
This dish can be stored in an airtight container in the refrigerator for up to 2 days.

QUESTIONS?

Frequently asked questions

Yes, this version of Palak Paneer is very healthy. It's low in calories and fat, rich in iron and Vitamin A from spinach, and provides a good amount of protein from paneer. The absence of onion and garlic makes it easier to digest for some.

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