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.
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.
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
400g paneer (cubed)
1tsp salt (for marinating)
1/2tsp pepper (freshly ground)
1/2tsp garam masala (for marinating)
To make palak puree
1bunch palak leaves (washed)
1handful coriander leaves (washed)
2green chillies (rough chopped)
1tbsp ginger (chopped)
To make palak paneer
1tbsp oil
3tbsp ghee (split between roasting and cooking)
1small piece cinnamon (whole)
2cardamom(whole)
2cloves(whole)
1tsp cumin seeds
1tomato(chopped)
1/4tsp turmeric powder
1tsp kashmiri chilli powder
1tsp cumin powder
1tsp salt (or to taste)
palak puree (prepared)
15cashews(soaked and ground to paste)
1/2tsp garam masala
1/2tsp amchur powder
Instructions
Prep Work
1
Marinate paneer
Cut paneer into medium cubes; toss gently with salt, pepper and garam masala and keep aside to absorb flavors.
2
Blanch and cool palakBlanch palak leaves cook briefly in hot water for 2 - 3 minutes and transfer immediately to cold water to keep color bright; drain.
3
Make palak pureeBlend the cooled palak with coriander, green chillies and chopped ginger into a smooth, silky puree.
4
Soak and grind cashewsSoak cashews until soft and grind into a smooth paste; set aside.
5
Chop tomato and gingerChop the tomato and keep ginger ready for blending and cooking.
Method
6
Roast paneer
Heat a little ghee in a pan and lightly roast the marinated paneer until edges turn golden; remove and keep aside.
7
Warm oil and whole spicesHeat oil and ghee together in a wide kadhai, add cinnamon, cardamom and cloves, then add cumin seeds and let them sizzle briefly.
8
Cook tomato baseAdd chopped tomato to the hot spices and cook until the tomato softens and breaks down.
9
Add dry spicesStir in turmeric, kashmiri chilli powder, cumin powder and salt; mix well with the tomato.
10
Add palak pureePour 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.
11
Finish with cashew paste and paneerAdd cashew paste, garam masala and amchur powder, then return the roasted paneer to the kadhai; simmer briefly to warm through and meld flavors.
12
Rest and serveLet the curry rest for 5 minutes, so the flavors settle, then serve warm with roti, naan or rice.
Nutrition Facts
Servings 4
Amount Per Serving
Calories430kcal
% Daily Value *
Total Fat37g57%
Saturated Fat21g105%
Cholesterol56mg19%
Sodium645mg27%
Potassium338mg10%
Total Carbohydrate4g2%
Dietary Fiber1.5g6%
Sugars2.5g
Protein20.6g42%
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.
Keywords:
Palak Paneer, Paneer Curry, spinach curry, side dish, sattvic recipe, no onion no garlic recipe, festive recipe , fasting recipe
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Hema Subramanian
Food and Lifestyle Blogger
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!