No Onion No Garlic Palak Paneer Curry or Masala is a creamy and flavorful, healthy and delicious recipe that is one of the best options for your vegetarian, gluten-free lunch or dinner.
What is Palak Paneer?
Palak in English means spinach, and paneer is non-melting Indian cottage cheese. Traditionally, at all homes and restaurants, this curry or masala is prepared using tomato-onion gravy as the base, to which spinach puree and paneer are added and cooked. You can check my authentic-style palak paneer recipe and more information about this dish here.
Onion and garlic are skipped during Navratri fasting or other upvas and vrat days and in sattvic and Jain-style cooking. Whenever you have cravings for palak paneer, follow the recipe below, and you are not going to miss the authentic Dhaba-style palak paneer.
I cannot believe I have skipped onion and garlic in my cooking for the last three days 🙂 It is a huge achievement for me as most of you know my love for garlic !!!!
FOR ALL THOSE WHO ARE LOOKING FOR SOME MORE NO-ONION, NO-GARLIC VRAT RECIPES, CHECK OUT SOME OF THESE BELOW:
Today, I have served this palak paneer prepared without using onion and garlic as a side with samak rice upma - a perfect and filling meal combo for your vrat and upvas days.
Else, you can also serve it with NAAN, ROTI, CHAPATI, or other rice items such as steamed rice, JEERA RICE or GHEE RICE.
Can I make palak paneer vegan?
- You can substitute paneer with tofu, potatoes, or makhana
- You can be substitute cream with any dairy-free milk like coconut, soy, cashew, almond.
Palak Paneer vs Saag Paneer
Palak paneer means a dish prepared using only one green leafy vegetable that is palak or spinach.
Saag, on the other hand, is a combination of several green leafy vegetables. Saag paneer is prepared with leaves like mustard greens, dill, fenugreek, amaranth, palak, etc., along with paneer (cottage cheese).
Palak Paneer without onion garlic!!!
Doubt how this dish will taste without onion and garlic? Believe me; you are going to love it. It is creamy, spicy, flavorful, and you will be licking the spoon and going for repeat helpings.
Sometimes, very minimal basic ingredients are what make your dish a hero. I served it to my family; not only did they love it, they couldn't even recognize that there was no onion and garlic.
Ingredients to make No Onion No Garlic Palak Paneer For Fasting Or Vrat
For Palak or Spinach Puree
1 big bunch of Palak or Spinach
2 tablespoon Mint leaves, optional
2 tablespoon Coriander leaves or Cilantro, optional
For Cashew Tomato Paste
2 tablespoon Cashews, chopped
1 inch Ginger, roughly chopped
3 Green chilies (adjust to taste)
3 medium Tomatoes, chopped
Other Ingredients
2 tablespoon Oil
1 teaspoon Cumin seeds
3 to 4 Dry red chilies
¼ teaspoon Turmeric powder
½ teaspoon Red chile powder
½ teaspoon Garam masala powder (curry powder)
Salt or Sendha namak, to taste
200 grams Paneer cubes
1 tablespoon fresh Cream, for garnish, optional (I have used heavy whipping cream)
How to make no onion no garlic palak paneer for fasting, vrat, or upvas?
Blanch the Palak (spinach)
Wash and add the palak in boiling water for 2 minutes and transfer it to a bowl with ice-cold water to stop the cooking process and retain that bright green color. Check the video here.
Add this blanched palak (spinach), along with some mint leaves & coriander leaves, and 2 to 4 tablespoon of water to a blender or mixer and grind it to a smooth paste.
Prepare Cashew Tomato Paste
Add cashews, ginger, green chilies, tomato, and grind it to smooth paste using a blender or mixer. Keep this aside.
How to make Palak Paneer?
In a pan on medium heat, add oil. Once hot, add cumin seeds, dry red chilies, turmeric powder, red chile powder, garam masala powder, and saute it for few seconds. To avoid these spices from burning, add ¼ cup of water.
Now add the tomato-cashew paste and let this cook for about 4 minutes on medium flame till the oil has separated.
Add prepared spinach puree and salt to taste and mix till incorporated for about a minute or two.
To this, add paneer cubes, mix, and cook for 2 minutes. Switch off the flame and drizzle cream.
Tips:
- If you are making this palak paneer for kids, skip the green chile and red chile.
- The gravy should be thick, so do not add too much water.
- Adjust the spices to taste.
- If using larger palak or spinach leaves, discard the stem. Else your gravy will become bitter. For best results, use fresh, tender spinach if available.
- I had reserved a teaspoon of tadka (i.e., before adding tomato-cashew paste) and used it as a garnish along with the cream. Garnish is optional.
- You can skip the cream and add milk instead. I generally add cashew paste which adds both creaminess and sweetness to the dish.
- The color of the dish varies depending on how long you cook the palak.
- Also check my new popular post on vrat wale paneer masala
How to make Makhana Palak or Aloo Palak?
For preparing Makhana Palak or Aloo Palak, you will have to follow the same steps till you add paneer and substitute it with roasted makhana or boiled potatoes.
Video Recipe for NO ONION NO GARLIC PALAK PANEER FOR FASTING, VRAT
Detailed recipe for NO ONION NO GARLIC PALAK PANEER FOR FASTING, VRAT
NO ONION NO GARLIC PALAK PANEER FOR FASTING, VRAT, UPVAS | FARALI PANEER
Ingredients
FOR PALAK OR SPINACH PUREE
- 1 big bunch of Palak or Spinach
- 2 tablespoon Mint leaves or Pudina, optional
- 2 tablespoon Coriander leaves or Cilantro, optional
FOR CASHEW TOMATO PASTE
- 2 tablespoon Cashews, chopped
- 1 inch Ginger, roughly chopped
- 3 Green chilies (adjust to taste)
- 3 medium Tomatoes, chopped
OTHER INGREDIENTS
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- 3 to 4 Dry red chilies
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chile powder
- ½ teaspoon Garam masala powder (curry powder)
- Salt or Sendha namak, to taste
- 200 grams Paneer cubes
- 1 tablespoon fresh Cream, for garnish, optional (I have used heavy whipping cream)
Instructions
BLANCH THE PALAK (SPINACH)
- Wash and add the palak in boiling water for 2 minutes and transfer it to a bowl with ice-cold water to stop the cooking process and retain that bright green color. Check the video here.
- Add this blanched palak (spinach), along with some mint leaves & coriander leaves, and 2 to 4 tablespoon of water to a blender or mixer and grind it to a smooth paste.
PREPARE CASHEW TOMATO PASTE
- Add cashews, ginger, green chilies, tomato, and grind it to smooth paste using a blender or mixer. Keep this aside.
HOW TO MAKE PALAK PANEER?
- In a pan on medium heat, add oil. Once hot, add cumin seeds, dry red chilies, turmeric powder, red chile powder, garam masala powder, and saute it for few seconds. To avoid these spices from burning, add ¼ cup of water.
- Now add the tomato-cashew paste and let this cook for about 4 minutes on medium flame till the oil has separated.
- Add prepared spinach puree and salt to taste and mix till incorporated for about a minute or two.
- To this, add paneer cubes, mix, and cook for 2 minutes. Switch off the flame and drizzle cream.
Notes
- Also check my new popular post on vrat wale paneer masala
- If you are making this palak paneer for kids, skip the green chile and red chile.
- The gravy should be thick, so do not add too much water.
- Adjust the spices to taste.
- If using larger palak or spinach leaves, discard the stem. Else your gravy will become bitter. For best results, use fresh, tender spinach if available.
- I had reserved a teaspoon of tadka (i.e., before adding tomato-cashew paste) and used it as a garnish along with the cream. Garnish is optional.
- You can skip the cream and add milk instead. I generally add cashew paste which adds both creaminess and sweetness to the dish.
- The color of the dish varies depending on how long you cook the palak.
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