Out of all of the Paneer Recipes, palak paneer has been an all-time favourite of me and my household too. Every time it’s the season of spinach, I usually make this dish at dwelling and pair it with our favourite flatbreads. On this put up, I share a very simple and attractive recipe of Jain Palak Paneer with smooth and tender paneer cubes in a spinach sauce that’s made with out onion, garlic and ginger.
About Jain Palak Paneer
Palak Paneer, a beloved dish in North Indian delicacies, has tender paneer (Indian cottage cheese) in a creamy spinach (palak) gravy. This Jain Palak Paneer recipe is made with out onions, garlic, ginger, or root greens, adhering to Jain dietary rules whereas sustaining the dish’s wealthy flavors and textures.
Throughout Navratri, some people preserve a correct phalahar fasting and don’t embody grains, cereals, lentils, and many others. of their meals. Whereas, some people do devour common meals however with out onion and garlic.
This recipe of Jain Palak Paneer is apt for them. However if you wish to make the recipe on common days, then you can even examine these recipes of the traditional Palak Paneer and Malai Kofta.
Jain Palak Paneer tastes implausible even with out onion and garlic. Complete spices are added which supplies a pleasant aroma to the gravy. I’ve additionally added asafoetida which mimics the flavour of onion and garlic.
There aren’t any tomatoes included on this recipe. However if you’d like, you may add one tomato. I additionally add cashews that impart the specified creaminess and smoothness within the gravy and stability the slight bitter taste of the spinach.
If you wish to make this recipe solely with out onion and garlic, then you might think about including about ½ teaspoon finely chopped ginger whereas sautéing the spices.
On some days like Ekadashi and festivals like Ganesh Chaturthi, Navratri and Mahashivratri, it’s a norm for me to arrange meals sans any onion or garlic in them. On such days, this Jain Palak Paneer is an absolute favourite. Not only for me, however for everybody at dwelling.
This Jain-friendly model retains all of the wealthy, creamy goodness of the normal dish whereas respecting dietary restrictions.
It’s an ideal dish for many who observe Jainism and anybody who loves North Indian delicacies. Benefit from the vibrant inexperienced hues and pleasant flavors of this healthful, nutritious meal.
Serve this Jain Palak Paneer sizzling with Indian breads like roti or naan or paratha, or relish it with steamed basmati rice or jeera rice or masala rice or Peas Pulao.
The creamy spinach gravy, mixed with the smooth and succulent paneer cubes, creates a harmonious mix of flavors that’s each comforting and satisfying.
Step-by-Step Information
Learn how to make Jain Palak Paneer
Prep Cashews & Blanch Spinach
1. First, rinse after which soak 10 to 12 cashews in ¼ cup sizzling water for 20 to half-hour. Later as soon as the cashews are soaked, drain all of the water and set the cashews apart.
2. Rinse 180 grams spinach (4 cups tightly packed spinach) very nicely and drain the surplus water.
3. In a pan, warmth 3½ cups water until it begins boiling. Flip off the warmth and add the spinach leaves. Let the spinach leaves blanch within the sizzling water for two minutes.
4. Then, with the assistance of tongs, take away the leaves and place them in a blender or grinder.
You may even pressure the blanched leaves in a colander/strainer after which add them to the blender.
Make Spinach Puree
5. Subsequent, add 1 chopped inexperienced chili and soaked cashews within the grinder jar.
Grind to a clean and nice puree. There needs to be no small bits of cashews within the puree.
Sauté Spices & Aromatics
7. Warmth 2 tablespoons ghee or oil in a pan. Hold the warmth to low whereas including entire spices, in order that they don’t get burnt.
8. Add ½ teaspoon cumin seeds and allow them to crackle.
9. Then, add 1 Indian bay leaf (tej patta), 1 inch cinnamon stick, 4 cloves, 2 inexperienced cardamoms, 1 or 2 single strands of mace, 1 dried pink chili (seeds eliminated) and a beneficiant pinch of asafoetida.
10. Stir and blend nicely, conserving warmth to a low. You can even flip off the warmth if the pan will get too sizzling.
11. Subsequent, add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi), ¼ teaspoon turmeric powder and ¼ teaspoon pink chili powder. Combine nicely.
Add Pureed Spinach
12. Now, add the ready spinach puree.
15. Combine very nicely.
16. Season with salt as per style.
17. Add ¼ to ½ teaspoon sugar.
Make Palak Gravy
18. Add ½ to ⅔ cup water or as required.
19. Combine very nicely.
20. On low to medium warmth, simmer the gravy for six to 7 minutes. Stir at intervals.
21. Add ¼ to ½ teaspoon lemon juice. Combine nicely.
½ teaspoon lemon juice makes the gravy barely bitter and the tang is felt. So, add accordingly.
You may skip the lemon juice if you happen to favor.
Make Jain Palak Paneer
22. Add 200 grams cubed paneer and ¼ teaspoon garam masala powder.
If you would like, you may add 1 to 2 tablespoons cream at this step.
23. Combine very nicely and switch off the warmth.
24. Serve Jain Palak Paneer sizzling or heat with steamed rice or Veg Pulao or cumin rice or saffron rice or chapati or plain paratha or naan.
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Jain Palak Paneer
A very simple and attractive recipe of Jain Palak Paneer that’s made with out onions, garlic, ginger and cream. This clean, creamy and flavorful spinach gravy or sauce is made with in fact recent spinach, cashews, asafoetida, spices and ghee.
Prep Time 30 minutes
Cook dinner Time 10 minutes
Complete Time 40 minutes
Stop your display from going darkish whereas making the recipe
Blanching and making spinach puree
First soak cashews in sizzling water for 20 to half-hour. After the soaking time is full, drain the water and set soaked cashews apart.
- In the meantime rinse 4 cups tightly packed spinach very nicely after which drain the surplus water.Solely take the leaves and tender stems. Don’t use the stems if they’re stringy or woody.
In a pan warmth 3.5 cups water until it begins boiling. Flip off the warmth after which add the spinach leaves. Let the spinach leaves blanch within the sizzling water for two minutes.
- Then with the assistance of tongs take away the leaves and place them in a blender or grinder. You may even pressure the blanched leaves in a colander/strainer after which add them to the blender or mixer-grinder.
Subsequent add chopped inexperienced chilies and the soaked cashews within the grinder or blender.
Grind to a clean and nice puree with out including any water. There needs to be no bits of cashews within the puree. Put aside.
Making Jain Palak Paneer
Warmth 2 tablespoons ghee or oil in a pan. Hold the warmth to a low when including spices, in order that they don’t get burnt.
Add cumin seeds and allow them to crackle.
Then add tej patta, cinnamon, cloves, inexperienced cardamoms, single strands of mace, dry pink chili and a beneficiant pinch of asafoetida.
Stir and blend nicely however take care that these spices don’t burn. Both preserve the warmth to low or flip off the warmth.
Then add crushed dry fenugreek leaves or kasuri methi. Combine nicely.
Subsequent add turmeric powder and pink chili powder. Combine nicely.
Now add the ready spinach and cashew puree combination. Stir and combine very nicely.
Season with salt as per style. Additionally add ¼ to ½ teaspoon sugar.
Add ½ to ⅔ cup water or add as required. Combine once more very nicely.
On a low to medium warmth simmer the gravy for six to 7 minutes. Stir at intervals.
- Add ¼ to ½ teaspoon lemon juice. ½ teaspoon lemon juice makes the spinach sauce or gravy barely bitter and the tang is felt. Combine nicely.So you may add in accordance with your style preferences.
Then add paneer cubes and garam masala powder. if you’d like you may add 1 to 2 tablespoons cream at this step.
Stir to mix and switch off the warmth.
Serve Jain Palak Paneer sizzling or heat with steamed rice, peas pulao, jeera rice or with chapatis, phulka or naan.
- Including lemon juice is non-compulsory.
- You would choose so as to add 1 to 2 tablespoons of cream if you happen to favor.
- Make sure that the paneer is recent and ideally do-it-yourself.
- Whereas frying the spices, be sure that the warmth is saved to a low or turned off, in order that the spices don’t burn.
Vitamin Info
Jain Palak Paneer
Quantity Per Serving
Energy 247 Energy from Fats 180
% Day by day Worth*
Fats 20g31%
Saturated Fats 11g69%
Monounsaturated Fats 1g
Ldl cholesterol 49mg16%
Sodium 104mg5%
Potassium 319mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 4680IU94%
Vitamin C 30.5mg37%
Calcium 296mg30%
Iron 1.9mg11%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
This Jain Palak Paneer from the archives was first revealed on March 2017. It has been up to date and republished on June 2024.
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