Rakhi Special: Try Delicious Without Onion Garlic Palak Paneer


New Delhi: This satvik or Jain palak paneer recipe is amazingly easy and simple to prepare. It can be prepared in less than 30 mins. Make this palak paneer restaurant style and dazzle your family members, friends and guests with your culinary skills. Let’s learn how to make palak paneer without onion garlic.


  • 500 gms Clean Palak (Spinach)
  • 200 gms Paneer (Cottage Cheese)
  • 1/2 tsp Sugar
  • 2 – 3 medium Tomatoes (Tamatar)
  • 2 – 3 Green Chilly (Hari Mirch)
  • 1″ inch Ginger (Adrak)
  • 1 1/2 tbsp Cashew nuts (Kaju)
  • 2 tbsp Ghee / Oil
  • 1 Taj Patta
  • 1 – 2 Black Cardamom (Badi Elaichi)
  • 1/4 tsp Hing (Asafoetida)
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilly Powder
  • 1/2 cup Cream / Beaten Malai
  • Salt To Taste
  • Tempering
  • 1 tbsp Butter
  • 1/2 tsp Kashmiri Red Chilly


  • 1/2 tsp Kasoori Methi (Dried Fenugreek Leaves)
  • 1 tbsp Fresh Amul Cream

How to make no onion garlic palak paneer:

  1. Take around 750 – 900 gms of palak to get around 500 gms of clean spinach leaves.
  2. Clean the spinach and wash it 3 -4 times to remove all the sand in it.
  3. Boil the spinach in little water and 1/2 tsp sugar for 5 – 10 mins. Immediately switch off the flame and put it in cold water to stop the cooking of spinach. This will keep the colour of the spinach green. Definitely an extra step but helps in maintaining the green colour of palak.
  4. Once the palak cools down, make a puree of it. Keep aside.
  5. Cut the paneer into 1-inch cubes.
  6. In a pan, add oil and shallow fry cubes of paneer on medium flame till golden brown. Just remember that frying paneer is optional. You can use raw paneer as it is.
  7. In a blender jar make a puree of tomatoes, green chilly, ginger and chopped cashew nuts. This puree should be smooth and no pieces of cashew nuts should be there.
  8. In a pan heat the ghee or oil and add cumin seeds.
  9. When the cumin seeds begin to crackle add hing and tej patta and Badi elaichi.
  10. After 30 secs add the tomato-cashew nut puree.
  11. Let it cook for 5 mins or till the oil separates.
  12. Now add the dry masalas – coriander powder, red chilly powder, garam masala and salt. Mix well.
  13. Add the puree and stir well. Add 2 tablespoons of water and cover the pan, lower the flame and let it cook for 10 mins. Open and stir occasionally to ensure that palak does not get burnt.
  14. Now add the cream and mix well.
  15. Add cubed paneer (fried or raw).
  16. Cover and let the palak cook for 2 more minutes and then switch off the flame.
  17. Take out the palak paneer in a serving dish.
  18. In a small pan heat, the butter and as soon as the butter melts add the Kashmiri red chilly powder and immediately pour it over the palak paneer.
  19. Garnish with crushed Kasuri methi and cream.
  20. Your satvik palak paneer is ready to be served.

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