Palak Paneer Recipe (Punjabi Style) – Without Cream
Love palak paneer but want a healthier version without losing authentic taste? This Palak Paneer Recipe (Punjabi Style) is made without cream, yet delivers a rich flavor and vibrant green color. Prepared with simple pantry ingredients, this easy homestyle dish has a delicious dhaba-style taste. Serve it with roti, naan, or jeera rice for a comforting lunch or dinner.
Table Of Contents
What is Palak Paneer?
Palak is a Hindi word for spinach leaves, and paneer is cottage cheese made with milk. It is a thick curry made of fresh spinach leaves or soft paneer cubes simmered in a flavorful masala. It’s a popular dish of North India. In this, the restaurant plays an important role by adding them to their menus. In households, it’s rarely prepared and is often avoided as a hard dish. But nothing like this, it’s easier than the imagination.
Palak paneer doesn’t need fancy ingredients. It’s truly prepared to keep the healthy option in mind. I personally want everything to be prepared in a fresh or healthier version. I tried this spinach cheese curry many times and showed the easiest way to cook from scratch. It’s totally a beginner-friendly dish.
With the coming winter, palak is evergreen throughout the season. I love this in every way, from saag to curry to pakoras to the dry version; it’s always best. They provide the nutrients that are very helpful for our bodies. Adding the palak paneer recipe is a healthy option to include in a meal, like this dry version of palak aloo sabzi.
Why, without the cream version
I know you think that if you don’t use cream, it gives a creamier taste. Yes, of course. I feel eating cream is not a healthy option for the body. But my recipe gives you the same creamy texture using a natural method. I try to make it in a lighter & healthier version without using any heavy ingredients.
Without using cream- prepared most thoroughly, so you can include it in your everyday meals easily. I use a boiling method in which the spinach leaves are boiled first, then simmered with paneer cubes. This method alone gives you the creamier texture. Still, you want cream? You can add 1-2 tbsp of butter at the end to enhance the creamier taste without cream.
Ingredients
- Spinach Leaves- A bunch of medium-sized fresh spinach leaves is good for this recipe.
- Paneer- Use fresh cottage cheese for this recipe.
- Tempering- Cumin seeds and dried red chilies for some heat.
- Onion & Garlic– One chopped onion and 4 to 5 garlic cloves are good. You want to add tomatoes, add them too. I skip, because they create a sour taste.
- Green chilies- They are the best for creating a spicy taste. Instead, you can use red chili powder.
- Ginger paste- This helps to add the aromatic flavor to the recipe.
How to make Palak Paneer Recipe
1. Take fresh spinach leaves and remove all the stems from them. If there is any insect, throw it away. When I make any dish of palak, I always remove its stems. I feel they ruin the taste. But if you like, keep them.
2. Wash them in clean water till the soil is removed properly. After that, in a pressure cooker, add washed spinach leaves, 4 green chilies, half a tsp of salt, and half a cup of water. Close the lid and cook for 1 whistle, then turn off the flame.
3. When the pressure comes down, open the lid, and the spinach leaves are boiled. Transfer them to a strainer to drain the water. Now leave them to cool slightly.
4. When they are slightly cool, add them to a blender with half a cup of water.
5. Blend them to make a smooth paste.
6. Now heat 1 tbsp oil in a kadai or pan. Add 1/2 tsp cumin seeds and 2 dried red chilies. Let them crackle.
7. Add chopped onion and garlic to it. Sauté them till golden.
8. When they are half golden, add 1 spoon of ginger paste. Saute it together too.
9. Now add spinach paste to it with half a cup of water and 1 tsp of salt.
10. Mix all the ingredients well and cook them on a low flame.
11. Cook it for 5 minutes, and it’s almost cooked.
12. Now add paneer cubes to it, mix well, and cook for another 5 minutes.
13. Now turn off the flame. The palak paneer recipe is ready to serve.
How to keep a vibrant green color
By using the pressure cooker method
Unlike the blanching method, this pressure-cooking technique is quicker and more convenient for daily cooking. The pressure-cook method also helps in giving a vibrant green color. I know many food sites are using the blanching method. But trust me, my recipe gives you the exact color without using this.
Take fresh green spinach leaves and remove stems. Pressure cook palak for 1 whistle, don’t overcook, immediately turn off the flame. Let the pressure release naturally, when it slightly cools, blend into a smooth paste. Simmer it with spices on a low flame by adding paneer cubes. Simmer only 10 minutes, 5 minutes before adding paneer and 5 minutes after that. Avoid long simmering. That’s it for keeping the vibrant green color.
Serving & Storage Tips
This palak paneer recipe pairs beautifully with soft phulka, butter naan, jeera rice, or even plain steamed rice. Pair it with any of these for a simple weekday meal.
Store this homestyle palak paneer in the refrigerator in an air-tight container for up to 3 days. Reheat on the stovetop by adding some water. But I recommend that when you want to eat, just make it fresh for a better flavor.
Pro Tips
- Use fresh tender leaves for better color and flavor.
- Always remove the stems from spinach leaves to enhance the taste.
- Don’t overcook it, cook for 1 whistle only. Overcooking makes the color dull and tastes slightly bitter.
- Blend the boiled spinach leaves when they are slightly cooled, but not completely cold. This gives a smoother texture.
- Cook on the low flame and simmer gently. High heat darkened the gravy and hardened the paneer.
- Adjust consistency to your liking; if the gravy is too thick, add warm water while simmering.
- For a creamier texture, add white butter when the cooking is almost done.
- Avoid too much masala; the ingredients I used are enough to make it perfect.
FAQs
1. Why does my palak paneer recipe taste bitter?
Spinach can taste bitter if it is overcooked or made with mature leaves. Cook only for 1 whistle and avoid prolonged simmering after blending.
2. How do I keep palak paneer recipe bright green?
Do not overcook the spinach. Pressure cook briefly, blend at the right time, and simmer on low heat after blending.
3. Can I make the palak paneer recipe without cream?
Yes, this palak paneer recipe is made without using cream. The blended spinach itself gives a smooth texture, making it lighter and more flavorful.
4. Can I freeze palak paneer?
You can freeze palak paneer in an air-tight container for up to 1 month. Add fresh paneer while reheating for the best texture.
5. How do I prevent paneer from becoming rubbery?
Simmer on low heat after adding paneer and avoid overcooking. You can also soak the paneer cubes in warm water for 5-10 minutes before adding them.
If you enjoy this palak paneer recipe, you may also like:
Palak Paneer Recipe (Punjabi Style) – Without Cream
Ingredients
- 1 bunch of spinach leaves
- 4 green chilies
- 250 gm paneer
- 1 tbsp oil
- 2 dried red chilies
- ½ tsp cumin seeds
- 1 medium onion, finely chopped
- 4 to 5 garlic cloves, finely chopped
- 1 inch ginger paste
Instructions
- Take spinach leaves, remove all the stems.
- Wash in water twice or thrice.
- Add them to a cooker with ¼ tsp of salt, green chilies, and ½ cup of water.
- Cook them till 1 whistle, then turn off the flame.
- When the pressure is released, transfer them to a strainer for draining water.
- When it's a little cool, add the boiled spinach leaves to a blender with ½ cup of water.
- Blend to make a smooth paste.
- Heat oil in a kadai, add dried red chilies, and cumin seeds. Let them crackle.
- Add chopped onion and garlic, saute till golden. After a few seconds, add ginger paste.
- When they are sauteed pour the spinach paste.
- Add ½ salt and mix well. Cook it for 5 minutes minutes on low heat.
- Add paneer cubes to it. Mix well and cook for 5 minutes.
- Now Turn off the flame, the palak paneer is ready to serve.
Notes
- Use fresh, tender leaves for better colour.
- Remove all the stems from spinach leaves.
- Cook for 1 whistle only. Avoid overcooking.
- Blend when the spinach leaves are slightly cooled.
- Cook on the low flame and simmer gently.
- Adjust consistency carefully.
- At last add white butter for creamier texture.
