Palak Paneer Without Onion Garlic, a popular North Indian dish, consists of soft paneer (Indian cottage cheese) in a smooth gravy made from spinach (palak). In order to comply with Jain dietary guidelines and preserve the dish’s depth of taste and texture, this Palak Paneer recipe is prepared without onions, garlic, ginger, or root vegetables.
Some observe a proper phalahar fast during Navratri and refrain from eating grains, cereals, lentils, and other foods. However, some people eat conventional cuisine without the garlic and onions.
Palak Paneer Without Onion Garlic (Jain Palak Paneer)
Equipment
- Mixer/Blender
- Non-stick pan or Kadhai
- Spatula
- Knife and chopping board
- Strainer
- Bowl for blanching spinach
Ingredients
- 300 gram Fresh spinach (palak) (washed and cleaned)
- 4 cup water
- Ice cubes – for ice bath
- 200 gram Paneer
- 2 Tomato medium-sized
- 1 Green chili
- 1 inch Ginger (grated or paste)
- 1 tsp Cumin seeds
- 1 pinch Asafoetida (hing)
- ½ tsp Turmeric powder
- 1 tsp Red chili powder (adjust to taste)
- 1 tsp Coriander powder
- ½ tsp Garam masala
- Salt – to taste
- 2 tbsp Ghee or oil
- 2 tbsp Fresh cream (optional, for richness)
Instructions
- Blanch the SpinachBoil 4 cups of water in a large pan.Add the cleaned spinach leaves and boil for 2–3 minutes.Immediately transfer them to ice-cold water (ice bath) to retain the bright green color.Once cooled, blend into a smooth puree and keep aside.
- Prepare the Gravy BaseHeat 2 tbsp ghee or oil in a kadhai. Add cumin seeds and let them splutter. Add a pinch of hing and grated ginger. Sauté for a few seconds. Add tomato puree and cook until oil starts to separate. Now add turmeric, chili powder, coriander powder, and salt. Cook for 2–3 minutes.
- Add Spinach PureeAdd the prepared spinach puree to the masala and mix well. Let it simmer for 3–4 minutes on medium flame. Add garam masala and mix.
- Add Paneer and FinishAdd the paneer cubes and stir gently.Let it cook for 2–3 minutes so paneer absorbs the flavor.Add cream if desired and mix.Turn off the flame
Notes
- Use fresh spinach for best results.
- You can soak paneer in warm water for 5 mins before adding to make it softer.
- For extra richness, add a little cashew paste to the gravy.
- Always use fresh ingredients in Jain cooking to maintain satvik purity.
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Serve with hot phulkas, roti, or jeera rice.
Jain-Friendly Tips:
- No onion or garlic.
- Avoid using pre-packaged spice blends unless verified as Jain-friendly.
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Substitute red chili powder with green chili for a lighter version.
Serving Suggestion:
Pair it with hot phulkas, tandoori roti, or simple jeera rice. Add a glass of chaas or fresh salad for a complete meal.
Conclusion:
This recipe for Jain Palak Paneer demonstrates that you may still have strong, filling flavors without using garlic or onions. It is ideal for people seeking sattvic or Jain-friendly meal options because it is filling and simple to digest. This recipe guarantees that you never have to sacrifice flavor when adhering to your diet, whether it’s for religious observance or personal preference.
Good recipe information