Can We Make Palak Paneer Without Cream?
Can We Make Palak Paneer Without Cream: Palak paneer combines the goodness of palak (spinach) with soft, milky pieces of paneer (Indian cottage cheese). While cream is traditionally added to give it a velvety richness, many wonder: can you make palak paneer without cream?
In this article, we will learn how to make palak paneer without cream, share alternatives to get creaminess, and give tips to perfect the dish. So, whether you are looking for a lighter version or have simply run out of cream, you are in for a treat!
Can We Make Palak Paneer Without Cream?
The answer is yes! Not only can you skip the cream, but you can also make a version that is healthier and just as delicious.
Now we will tell you the ingredients used to make palak paneer without cream and then we will discuss the price of making it without cream.
Ingredients to Make Palak Paneer Without Cream
Before getting into the cooking process, let’s gather the ingredients that you will need:
| Ingredient | Quantity |
|---|---|
| Fresh Spinach (Palak) | 4-5 cups, tightly packed |
| Paneer | 250 grams, cubed |
| Onion | 1 medium, finely chopped |
| Tomato | 1 large, finely chopped |
| Garlic | 4-5 cloves, minced |
| Ginger | 1-inch piece, grated |
| Green Chili | 1-2, slit |
| Cumin Seeds | 1 teaspoon |
| Turmeric Powder | ½ teaspoon |
| Red Chili Powder | 1 teaspoon |
| Garam Masala | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Yogurt (optional) | 2 tablespoons |
| Cashews (for paste) | 10-12 |
| Oil or Ghee | 2 tablespoons |
| Salt | To taste |
How to Make Palak Paneer Without Cream
1. Blanching the Spinach
The first step in making palak paneer is to blanch the spinach. This process helps it retain its bright green color and removes any raw flavor.
- Wash the spinach thoroughly to remove dirt from it.
- Boil water in a large vessel and add the spinach leaves to it. Let them cook for 2-3 minutes until they become soft.
- Quickly put the spinach in a bowl of ice-cold water to stop the cooking process. This step, known as shocking, ensures that the spinach remains bright in color.
2. Preparing the spinach puree
Once the spinach cools down, strain it and add it to a blender. Add some cashews to it for a creamy texture, then blend until smooth. Keep this spinach puree aside.
3. Frying the Paneer
For more flavor, you can lightly fry the paneer pieces in oil or ghee. This step is optional, but it adds a lovely texture to the paneer. If you prefer soft paneer, skip frying or soak the fried pieces in warm water.
4. Preparing the Base Masala
The base masala forms the base of the dish and is important to create the flavor.
- Heat oil or ghee in a pan and add cumin seeds to it. Let them crackle for a few seconds.
- Add finely chopped onions and fry till they turn golden brown.
- Add finely chopped garlic, grated ginger, and chopped green chillies. Cook till they release fragrance.
- Add chopped tomatoes and cook till they become soft and release oil.
5. Adding Spices
When the tomatoes are cooked, it is time to add the spices: turmeric powder, red chilli powder, coriander powder, and garam masala. Mix well and let the mixture cook for a minute to release the fragrance.
6. Adding Spinach Puree
Now, add the prepared spinach puree to the pan. Mix it well with the spices and let it cook for 5-7 minutes. Adjust the thickness by adding some water if needed.
7. Adding Paneer
Add the paneer pieces slowly to the spinach gravy. Stir carefully to avoid breaking the paneer. Let the dish cook for 2-3 minutes more to let the flavors blend.
8. Final Step
To enhance the flavor, you can add yogurt or almond paste just before turning off the heat. Garnish it with some cashews or coconut milk to make it even tastier.
Cream Substitutes for Palak Paneer
If you don’t want to add cream, there are several options to get a creamy texture:
- Cashew paste: Soak cashews in water for 15 minutes, then blend to make a smooth paste. It gives a rich, nutty flavor.
- Yogurt: Whipped yogurt adds tang and creaminess. Add it on low heat to prevent the curd from curdling.
- Coconut milk: Coconut milk is a great vegan option, adding a mild sweetness.
- Almond paste: Like cashew paste, add soaked almonds to make a creamy base.
- Full-fat milk: Adding some milk at the end gives a slight creaminess.
Health Benefits of Creamless Palak Paneer
Omitting the cream makes palak paneer a healthier dish with lower fat and calories. Spinach is rich in iron, calcium, and antioxidants, while paneer is an excellent source of protein and calcium. Using a substitute like cashews or yogurt adds healthy fats and nutrients without compromising on taste.
If you’re looking for a vegetarian option, replace paneer with tofu and coconut milk to create a nutritious, plant-based meal.
Tips for Perfect Palak Paneer
- Blanch for color: Blanching spinach helps retain its bright green color. Avoid overcooking it.
- Fresh paneer: Use soft, fresh paneer for the best texture. Homemade paneer works great.
- Don’t overcook spinach: Overcooking can make spinach lose its color and nutrients.
- Adjust spices: Always taste and adjust the spices to your liking.
Conclusion
So, Can We Make Palak Paneer Without Cream? Absolutely! With easy substitutes like cashew paste, yogurt, or coconut milk, you can make a dish that is tasty, delicious and healthy. This cream-free version retains all the goodness of traditional Palak Paneer and caters to various dietary preferences.
Now it’s your turn to try this recipe! Experiment with the options, tweak the taste and enjoy a wholesome meal.
Don’t forget to share your experience in the comments below, and check out more of our recipes for exciting variations of your favorite dishes.
FAQs
Can I use frozen spinach instead of fresh spinach?
Absolutely! Frozen spinach is a convenient alternative to fresh spinach. Thaw it completely, drain the excess water, and blend it into a puree before using. However, fresh spinach often yields a more vibrant color and fresher flavor.
Is palak paneer without cream vegetarian-friendly?
To make a vegetarian version, use tofu instead of paneer and use coconut milk or cashew paste as a substitute for cream. This makes for a delicious and satisfying vegetarian dish.
How can I store leftover palak paneer?
Leftover palak paneer can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat it on the stove or in the microwave. Add a little water while reheating it to maintain the gravy consistency.
Why did my palak paneer turn bitter?
Spinach can have a natural bitterness, especially if it is overcooked. To counter this, add a pinch of sugar or a little amount of cream (or its substitute) to balance the flavor.
Can I make palak paneer without onions and garlic?
Yes, you can skip onions and garlic to make a Jain-friendly version. Focus on enhancing the flavor with ginger, tomatoes, and spices like garam masala and coriander powder.