Healthy No-Cream Palak Paneer
A light version using yogurt and cashew paste for creaminess instead of heavy cream.
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Ingredients
- 500 grams Fresh Spinach (Palak)
- 200 grams Paneer (Indian Cottage Cheese) cubes
- 10 pieces Raw Cashews (soaked in warm water)
- 1/4 cup Plain Greek Yogurt (whisked)
- 1 medium Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste
- 1 large Tomato (pureed)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon Turmeric Powder
- 2 pieces Green Chilies (slit)(optional)
- 1 tablespoon Olive Oil or Ghee
Instructions
- 1
Blanch the spinach leaves in boiling water for 2 minutes, then immediately plunge them into ice-cold water to retain the vibrant green color.
- 2
Blend the blanched spinach and the soaked cashews together into a smooth, fine paste without adding too much water.
- 3
Heat oil or ghee in a pan and add cumin seeds; once they splutter, add the chopped onions and sauté until translucent.
- 4
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.
- 5
Add the tomato puree, turmeric, and salt; cook until the mixture thickens and the oil starts to separate from the sides.
- 6
Lower the heat to minimum and slowly stir in the whisked yogurt and the spinach-cashew paste to prevent curdling.
- 7
Add the paneer cubes and garam masala, then simmer gently for 3-5 minutes on low heat.
- 8
Adjust the consistency with a splash of warm water if needed and serve hot with rotis or brown rice.
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