Easy & Healthy Palak Paneer Recipe Without Cream| Paneer in Spinach Gravy
This Healthy Palak Paneer Recipe is gentle twist to traditional palak paneer and is made using fresh spinach or palak leaves (boiled and blended in a paste) with paneer added to this palak gravy, all without adding any cream. It is one of the most popular main courses of Indian cuisine made in winter. Winters are absolutely dull without green leafy vegetables like methi, palak, saag, and bathua.
Course dinner, Indian main course, Main Course, Main Dish
Cuisine Indian, indian traditional
Servings 5
Calories 207kcal
Equipment
Pressure Cooker
Colander
Blender
Ingredients
800gmPalak leaves fresh and sorted (8 -10 cups)
300gmPaneer/ Indian Cottage cheesecan replace with Tofu
apinchHeeng (Asafoetida)optional
1 teaspoonJeera
2smalltomato
1largeonion
2-3smallgreen chilyoptional
3clovesgarlic
1teaspoongrated/chopped ginger
1teaspoonhaldi
2teaspoonred chilly powder
1teaspoonAmchur powderreplace by lemon juice
1teaspoonGarm masalaoptional
1tablespoonDesi Ghee
salt as per taste
Instructions
Sort and wash the spinach/ palak leaves under running water in a colander. This step is really important. The yellow leaves or rotten ones shall be discarded. You may feel free to roughly chop them. I skipped that step as we have to anyway blend the boiled leaves.
Take a pressure cooker and add washed palak leaves to it. Note: Don't add any extra water as Spinach is full of water and you don't need any water for boiling it in a pressure cooker like other recipes. In fact, in my experience, if we add any water at this step, palak tastes really bitter.
Add roughly chopped tomato, ginger, garlic, onion, and green chilly. Pressure cook it on full flame for 2 whistles and then simmer for 5 min.
Let the pressure cool off. Once it completely cools off, transfer the boiled spinach and veggies to a blender and blend for a smooth paste. You may use a hand blender too.If you like not very smooth paste, use a hand blender. It depends on how you want it.
The paste looks like as shown in the image. Depending upon the size of the jar, you may have to blend in 1-2 steps.
In the same pressure cooker, I had made a desi ghee tadka to the boiled palak. You may use Kadai. Since palak splatters a lot while cooking, I prefer a utensil with height. Add desi ghee to the same pressure cooker (Note: we don't need any pressure boiling now). Add heeng and jeera
Once jeera cracks, add haldi and red chilli powder. Make sure the flame is simmer or else spices might get burnt.
Add blended palak paste to this tadka. Let it cook on simmer for about 10 min. It would have some moisture in it. Let it absorb that moisture.
Then add chopped pieces of paneer. Paneer leaves the water. So cook for another 5 min and add salt, garm masala, and amchur/ lemon juice.
The Delicious and Healthy Palak Paneer is ready. top it with my choice of Mirch ki tari and trust me you would always make palak paneer in this super-easy way. Enjoy!
Notes
Make sure to blend boiled spinach leaves (along with onion, tomato, etc.) after completely cooling off or else you might spill hot stuff over you. Once the cooker cools off, transfer the content to an open pan to let it cool soon.
My version of spicy will not match yours. Even though this post doesn't say spicy, assume it's spicy as our appetite for spicy is more. Start with less heat and gradually add more as per your preference.
When you add Paneer, cook for few more minutes as paneer leaves water and you need to boil that as well.
Don't add any extra water as Spinach is full of water and you don't need any water for boiling it in a pressure cooker like other recipes. In fact, in my experience, if we add any water at this step, palak tastes really bitter.
Nutrition Facts
Serving size: 1 bowl
Servings: 5
Amount per serving
Calories
207
% Daily Value*
Total Fat 12.9g
17%
Saturated Fat 1.3g
6%
Cholesterol 3mg
1%
Sodium 155mg
7%
Total Carbohydrate 12.1g
4%
Dietary Fiber 4.3g
15%
Total Sugars 2.3g
Protein 14.1g
Vitamin D 0mcg
0%
Calcium 207mg
16%
Iron 5mg
30%
Potassium 774mg
16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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