Ever crave a creamy, restaurant-style palak paneer but want to keep it simple and sattvic?
This no onion no garlic palak paneer gives you exactly that: vibrant green spinach, soft cubes of roasted paneer, gentle spices and a velvety cashew finish, without the usual garlic and onion. It’s comforting, nutritious, and surprisingly quick to pull together.
Why you’ll love this version
- Bright, fresh flavour from blanched spinach and coriander — not heavy cream.
- Protein-packed from paneer and cashew paste — a satisfying meal that keeps you full.
- Sattvic / no onion-no garlic friendly for festivals or when you want a lighter curry.
- Pairs perfectly with rotis, naan, jeera rice or plain steamed rice.
A little background
Palak paneer is a North Indian classic: paneer cubes simmered in a spiced spinach gravy.
Traditional versions often use onions/garlic or cream; this take stays close to the Punjabi soul of the dish while keeping it gentle on the palate, ideal for occasions where alliums are avoided or when you simply want a cleaner, herb-forward gravy.
Ingredients breakdown
- Palak (spinach) + coriander + green chilli + ginger → bright colour, iron, folate and a fresh herb lift.
- Paneer (roasted) → soft, mildly tangy protein pockets; roasting gives a golden crust and nutty depth.
- Cashew paste → thickens the gravy and adds richness without heavy cream.
- Ghee + oil + whole spices (cinnamon, cardamom, cloves) → aroma and warming layers of flavour.
- Amchur (dry mango) → small tangy note that balances the creaminess.
- Kashmiri chilli → colour and mild heat without harsh bitterness.
Vegan Swap 🌿: Replace paneer with firm tofu pressed, cubed and pan-fried; use cashew cream or almond paste and a little coconut milk instead of ghee for richness.
How the recipe works
Start by blanching the spinach: a quick dunk in boiling water, then an ice bath to lock in that neon green. While that cools, marinate and roast your paneer lightly with salt, pepper and a hint of garam masala so each cube has a seasoned crust. Grind the blanched greens with coriander, green chilli and ginger into a smooth, glossy puree.
In a wide kadhai, warm a drizzle of oil and a knob of ghee, drop in whole warming spices and let them bloom. Add cumin seeds, then a quick sauté of chopped tomato to build the base (since we’re skipping onion/garlic you rely on tomato + spices for body). Pour in the green puree and let it simmer gently — this is when the flavour mellows and the colour deepens.
Stir in a spoonful of cashew paste to thicken and add silkiness. Fold in the roasted paneer, finish with amchur, a pinch of garam masala and a final drizzle of ghee. Let everything marry for a few minutes — the paneer will soften into the gravy but still hold shape.
Pro Tip 💡: If your spinach tastes bitter, a quick blanch with a pinch of baking soda (very little) or adding a small piece of potato while pureeing can neutralize bitterness. Also, roast the paneer in a hot pan rather than deep frying — you get color with much less oil.
What goes along with palak paneer
- Soft rotis / phulkas or garlic naan (if not vegetarian-sattvic).
- Jeera rice or simple steamed basmati for a wholesome meal.
- A side of cucumber raita or plain yogurt helps cut through the richness (skip for no-onion-no-garlic fasting).
How to serve
Spoon into a shallow bowl, drizzle a little melted ghee on top and sprinkle a few crushed kasuri methi or fresh coriander. Serve hot so the paneer is supple and the gravy aromatic.
Packing & storing
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on low — add a splash of water or milk to loosen the gravy if it thickened.
- Freezer: You can freeze the gravy (without paneer) for up to a month; thaw & reheat, then add freshly fried paneer for best texture.
- For tiffin packing, keep gravy and rotis/rice separated to avoid sogginess.
Party / Bulk preparation
Scaling up? Blanch and puree your greens in a blender batch; roast or pan-fry paneer in large sheets and cube after cooling. Prepare cashew paste in quantity and store in the fridge. Reheat the gravy, add paneer just before serving to retain the fresh bite. For buffets, keep the curry on a low hot plate and offer a little extra ghee for guests who want it richer.
Other Related Recipes You Might Like:-
- Paneer Butter Masala — soft paneer cubes in a rich, buttery tomato-cream gravy.
- Malai Paneer (Creamy Paneer Gravy) — silky, mildly spiced cream-based paneer curry.
- Paneer Masala (Dhaba Style) — robust, restaurant-style paneer curry with bold spices.
- Afghani Paneer — mildly spiced, creamy Afghani-style paneer preparation.
- Paneer Kalimirch (White Gravy) — creamy white gravy flavored with cracked black pepper.
- Aloo Palak Sabzi — potato and spinach curry — a homely spinach-side that complements palak paneer.
- Palak Pulao (Spinach Rice) — spinach-infused rice that pairs well with creamy paneer gravies.
Palak Paneer
Description
This no onion, no garlic Palak Paneer is a wholesome and flavorful curry that’s perfect for a comforting meal. Tender cubes of roasted paneer swim in a creamy, vibrant spinach and cashew gravy, seasoned with gentle spices that bring out the natural flavors. It’s simple to make, healthy, and pairs beautifully with roti, naan, or rice, making it a go-to dish for busy weeknights or when you want a nourishing, satisfying meal without any fuss.
Ingredients
To make roasted paneer
To make palak puree
To make palak paneer
Instructions
Prep Work
-
Marinate paneer
Cut paneer into medium cubes; toss gently with salt, pepper and garam masala and keep aside to absorb flavors.
-
Blanch and cool palak
Blanch palak leaves cook briefly in hot water for 2 - 3 minutes and transfer immediately to cold water to keep color bright; drain.
-
Make palak puree
Blend the cooled palak with coriander, green chillies and chopped ginger into a smooth, silky puree.
-
Soak and grind cashews
Soak cashews until soft and grind into a smooth paste; set aside.
-
Chop tomato and ginger
Chop the tomato and keep ginger ready for blending and cooking.
Method
-
Roast paneer
Heat a little ghee in a pan and lightly roast the marinated paneer until edges turn golden; remove and keep aside.
-
Warm oil and whole spices
Heat oil and ghee together in a wide kadhai, add cinnamon, cardamom and cloves, then add cumin seeds and let them sizzle briefly. -
Cook tomato base
Add chopped tomato to the hot spices and cook until the tomato softens and breaks down. -
Add dry spices
Stir in turmeric, kashmiri chilli powder, cumin powder and salt; mix well with the tomato.
-
Add palak puree
Pour in the palak puree and cook gently on medium-low, stirring so the greens and spices combine. Dilute them with little water and cook for 5 minutes.
-
Finish with cashew paste and paneer
Add cashew paste, garam masala and amchur powder, then return the roasted paneer to the kadhai; simmer briefly to warm through and meld flavors. -
Rest and serve
Let the curry rest for 5 minutes, so the flavors settle, then serve warm with roti, naan or rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 21g105%
- Cholesterol 56mg19%
- Sodium 645mg27%
- Potassium 338mg10%
- Total Carbohydrate 4g2%
- Dietary Fiber 1.5g6%
- Sugars 2.5g
- Protein 20.6g42%
- Vitamin A 4689 IU
- Vitamin C 17.5 mg
- Calcium 210 mg
- Iron 2.15 mg
- Vitamin K 241 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
