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Palak Paneer Without Onion Garlic (Jain Palak Paneer)

Made without onions or garlic, this Jain Palak Paneer is a tasty, healthy, and light Indian meal. It has soft paneer cubes and creamy spinach (palak) gravy. It is mildly spicy and ideal for anyone on a Jain or Satvik diet. This recipe is perfect for lunch or dinner when you're searching for something tasty and pure because it's high in iron, protein, and flavor.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Servings 4
Calories 250 kcal

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 Spinach
    Boil 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 Base
    Heat 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 Puree
    Add 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 Finish
    Add 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.
  • 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.
    • 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.