No Onion No Garlic Palak Paneer: A Healthier Twist on a Classic
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About No Onion No Garlic Palak Paneer: A Healthier Twist on a Classic
Craving the creamy comfort of Palak Paneer but seeking a healthier twist? This vibrant, onion-and-garlic-free version is surprisingly simple, delivering a rich depth of flavor that will tantalize your taste buds.We'll show you how to blanch and puree spinach to perfection, pan-fry paneer until golden, and create a luscious sauce bursting with aromatic spices and a hint of smoky char. Serve this delightful dish with roti, naan, or rice for a truly satisfying and wholesome meal that’s perfect for any occasion.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Ingredients
Produce
- 250 gm Spinach
Paneer and Dairy
- 100 gm Cottage Cheese
- 2 tbsp Coconut Cream
Spices and Flavorings
- 1 tsp Spices whole
- 1 tsp Cumin Seeds roasted
- 1 tsp Sesame Seeds white
- ½ tsp Ginger Powder
- Salt to taste
Other
- 2 Bay Leaves
- 2 tbsp Ghee homemade
- 2 tbsp Melon Seed Paste magaj
Instructions
- Wash the spinach thoroughly. Blanch it in boiling water for a minute to brighten its color and stop the cooking process. This helps retain its nutrients and vibrant green hue. Immediately plunge the spinach into ice water to stop cooking and set the color. Once cooled, drain well and puree into a smooth paste.
- Lightly pan-fry the paneer cubes in ghee for a few seconds per side until they develop light golden spots. This adds a lovely texture and enhances their flavor. Set the paneer aside.
- In the same pan, add the ghee, bay leaves, and whole spices. Sauté for a moment until fragrant. This infuses the ghee with the spices' aroma, creating a flavorful base for the sauce.
- Add the spinach puree to the pan and stir continuously. Cook until the raw smell of the spinach disappears and the mixture thickens slightly.
- Add the roasted cumin seeds, ginger powder, and salt. Stir well to combine. Sprinkle in a little water if the mixture is too thick.
- Add the melon seed paste (magaj) and cook for another minute. This adds a creamy texture and nutty flavor to the palak paneer.
- Gently add the pan-fried paneer cubes to the spinach mixture. Cook for a few more minutes to allow the paneer to absorb the flavors of the sauce.
- Garnish with white sesame seeds and a dollop of coconut cream. Serve hot with roti, chapati, naan, or rice.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your liking by adding more or less chili powder or using a milder or hotter variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop.
Recipe Video
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Recipe Nutrition
Calories: 462kcalCarbohydrates: 21gProtein: 13gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 71mgSodium: 124mgPotassium: 734mgFiber: 5gSugar: 13gVitamin A: 11743IUVitamin C: 35mgCalcium: 391mgIron: 5mg
Geeta Biswas
Articles: 919
4 Comments
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This looks fantastic! Appreciate the share.
This is so tempting! Thank you.
This is so inspiring! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.