No Onion No Garlic Palak Paneer For Fasting, Vrat, Upvas

how to make palak paneer without onion garlic, Navratri vrat, fasting, upvas recipes, karwa chauth

5 from 6 votes

No Onion No Garlic Palak Paneer For Fasting, Vrat, Upvas | Farali Paneer

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.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: Delhi, gujarati, Indian, kolkata, north indian, punjabi, South Indian

Servings:

Calories: 313kcal

Author: Kushi

Ingredients

FOR PALAK OR SPINACH PUREE

1 big bunch Palak or Spinach
2 tablespoon Mint leaves or Pudina, optional
2 tablespoon Cilantro or Coriander leaves, 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)
½ teaspoon Salt or Sendha namak, adjust 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.
1 big bunch Palak or Spinach
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.
2 tablespoon Mint leaves, 2 tablespoon Cilantro

Prepare Cashew Tomato Paste

Add cashews, ginger, green chilies, and tomato, and grind it to a smooth paste using a blender or mixer. Keep this aside.
2 tablespoon Cashews, 1 inch Ginger, 3 Green chilies, 3 medium Tomatoes

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, and garam masala powder, and saute it for a few seconds. To avoid these spices from burning, add ¼ cup of water.
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
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.
½ teaspoon Salt
To this, add paneer cubes, mix, and cook for 2 minutes. Switch off the flame and drizzle cream.
200 grams Paneer, 1 tablespoon Fresh 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.

Nutrition