Satvik Palak Paneer (No Onion, No Garlic)

Ingredients

• ·250 g fresh spinach (palak), washed
• ·200 g paneer, cut into cubes
• ·2 tomatoes, pureed
• ·1-inch piece ginger, grated
• ·1–2 green chillies, slit (optional)
• ·1 tsp cumin seeds
• ·½ tsp turmeric
• ·1 tsp coriander powder
• ·½ tsp garam masala
• ·2 tbsp ghee
• ·2 tbsp cream or soaked-cashew paste (optional, for richness)
• ·Salt, to taste

Method

1. 1

   Blanch the spinach in hot water for 2 minutes, drain, refresh under cold water, then blend to a smooth purée.

2. 2

   Heat the ghee in a pan and add the cumin seeds. When they splutter, add the grated ginger and green chilli and sauté for a few seconds — in the sattvic style there is no onion or garlic.

3. 3

   Add the tomato purée, turmeric and coriander powder, and cook until the ghee begins to separate from the masala.

4. 4

   Stir in the spinach purée with a splash of water and salt, and simmer gently for about 5 minutes.

5. 5

   Fold in the paneer cubes and the cream or cashew paste, and simmer for a further 3–4 minutes so the paneer softens.

6. 6

   Finish with the garam masala. Serve hot with rice or a millet roti.

Frequently asked questions

Can palak paneer be made without onion and garlic?

Yes — this satvik version uses gentle spices, ginger and tomato for flavour instead, keeping it fully sattvic while staying rich and comforting.

Is palak paneer healthy?

It's a nourishing vegetarian dish — spinach provides iron and greens, paneer adds protein. Made the sattvic way with gentle spices, it's wholesome and balanced.