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.
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.