Palak Paneer is one of India’s most beloved vegetarian dishes—a rich, flavorful combination of spinach (palak) and soft paneer cubes simmered in a luscious sauce. Traditionally, cream is added to give it a smooth texture. However, if you’re looking for a lighter, healthier version without compromising on taste, you can easily make Palak Paneer without cream. The secret lies in using natural ingredients that bring creaminess and depth, like cashews, milk, or even curd.
Here’s a detailed 6-step guide to making delicious Palak Paneer without cream that’s just as satisfying as the restaurant-style version.
Step 1: Gather Your Ingredients
To start, assemble all the ingredients you’ll need:
For the Palak (Spinach) Base:
- 3 cups of fresh spinach leaves (washed and chopped)
- 1 green chili (adjust for spice level)
- 1-inch piece of ginger
- 3–4 garlic cloves
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed or finely chopped)
- 8–10 cashews (soaked in warm water for 15 minutes)
- 1 tablespoon oil or ghee
- ½ teaspoon cumin seeds
For the Seasoning:
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
For the Paneer:
- 200 grams paneer (cubed)
- 1 tablespoon oil for frying (optional)
For Finishing:
- ¼ cup milk or 2 tablespoons curd (optional for creaminess)
- Lemon juice (to taste)
Step 2: Blanch and Puree the Spinach
The key to bright green Palak Paneer is blanching your spinach properly.
- Bring 4 cups of water to a boil in a large pot.
- Add the spinach leaves and boil for 2–3 minutes until they just wilt.
- Immediately transfer them to a bowl of ice-cold water to stop the cooking process and preserve the color.
- Once cooled, drain and transfer to a blender.
- Add green chili, ginger, garlic, and soaked cashews.
- Blend until smooth and creamy—this will form the base of your curry.
Tip: Cashews naturally add creaminess and subtle sweetness, making them an excellent substitute for dairy cream.
Step 3: Sauté the Aromatics
- In a heavy-bottomed pan, heat oil or ghee over medium flame.
- Add cumin seeds and let them crackle.
- Add chopped onions and sauté until golden brown—this gives the curry a rich depth of flavor.
- Add tomato puree and cook until the mixture thickens and oil starts separating from the sides.
- Stir in turmeric, coriander powder, and cumin powder.
- Cook for another minute until the spices release their aroma.
This masala base is crucial—it enhances the earthy spinach flavor and balances the paneer’s richness.
Step 4: Add the Spinach Puree
- Reduce the heat to low and add the spinach-cashew puree to the pan.
- Mix well to combine with the onion-tomato masala.
- Add a little water (about ¼ cup) to adjust consistency—Palak Paneer should be thick yet pourable.
- Simmer for 5–7 minutes to let the flavors blend beautifully.
At this stage, your kitchen will fill with a delicious, nutty aroma from the spinach and spices.
Step 5: Add Paneer and Adjust Flavors
- If you prefer, lightly fry paneer cubes in a tablespoon of oil until golden on the edges—this helps them hold shape and adds texture.
- Gently add the paneer cubes to the simmering curry.
- Sprinkle garam masala and salt to taste.
- Mix gently so the paneer gets coated with the palak gravy.
- Simmer for another 3–4 minutes on low heat.
If you want a creamy texture, add ¼ cup of milk or 2 tablespoons of whisked curd now and mix well (make sure the flame is low to avoid curdling).
Step 6: Finish and Serve
- Turn off the heat and squeeze a few drops of fresh lemon juice to brighten the flavors.
- Rest for 5 minutes before serving—this allows the paneer to soak in the flavors.
Serve your Palak Paneer without cream hot with:
- Steamed basmati rice
- Jeera rice
- Butter naan or chapati
You can also sprinkle a pinch of kasuri methi (dried fenugreek leaves) before serving for a fragrant restaurant-style touch.
Pro Tips for Perfect Cream-Free Palak Paneer
- Choose tender spinach leaves: Younger leaves are sweeter and less bitter.
- Don’t overcook spinach: Overcooking darkens the color and dulls the flavor.
- Use soaked cashews or almonds: They give the dish a luxurious texture naturally.
- Avoid heavy dairy: Light milk or curd works fine; full cream isn’t needed.
- Blend smooth: A silky spinach puree makes the dish look and taste professional.
Nutritional Benefits
This lighter version of Palak Paneer isn’t just delicious—it’s packed with nutrients:
- Spinach: Rich in iron, folate, vitamins A and C.
- Paneer: A great source of protein and calcium.
- Cashews: Provide healthy fats and natural creaminess without the heaviness of dairy cream.
Together, these ingredients make a wholesome, balanced meal ideal for both vegetarians and those watching their calorie intake.
Final Thoughts
Cooking Palak Paneer without cream doesn’t mean you have to compromise on flavor or richness. By using fresh spinach, roasted spices, and a cashew base, you can achieve that same luxurious texture with healthier ingredients. This recipe is proof that simplicity and nutrition can go hand in hand.
Whether you’re serving guests or cooking a cozy dinner at home, this 6-step Palak Paneer recipe will quickly become your go-to version—creamy, vibrant, and absolutely satisfying, all without a drop of cream.
Enjoy your guilt-free, green goodness with warm rotis or rice and savor the magic of homemade Indian comfort food!
