Palak Paneer is one of India’s most loved vegetarian dishes, featuring soft paneer cubes cooked in a rich spinach gravy. Traditionally, cream is added to enhance the texture, but you can achieve creamy, velvety Palak Paneer without any dairy cream, making it healthier, lighter, and perfect for American kitchens.
In this guide, we’ll show you how to prepare Palak Paneer in six easy steps, with a focus on flavor, nutrition, and simplicity.
Why Palak Paneer Without Cream is Ideal for Americans
- Low-Calorie and Healthy: Eliminates cream while keeping the dish creamy using spinach and cashews.
- High in Protein: Paneer provides protein, making it suitable for vegetarians.
- Nutrient-Rich: Spinach is loaded with iron, vitamins A, C, and K, and antioxidants.
- Quick and Easy: Ready in 30–35 minutes, perfect for weeknight meals.
- Kid-Friendly: Mild, creamy flavors appeal to children and adults alike.
Palak Paneer is not just a delicious dish; it’s also nutritious, protein-packed, and versatile enough to fit into American home-cooked meals.
Step 1: Gather Your Ingredients
Using fresh, readily available ingredients ensures authentic flavor without the need for cream.
For the Spinach Gravy:
- 4 cups fresh spinach leaves (palak), washed and chopped
- 1 small onion, chopped
- 2–3 garlic cloves, minced
- 1-inch piece ginger, grated
- 1–2 green chilies, chopped (optional)
- 1 medium tomato, chopped
- 1–2 tablespoons cashews (soaked for 15 minutes)
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 1–2 tablespoons oil (vegetable or canola)
For the Paneer:
- 250 grams (8–9 oz) paneer, cut into cubes
- Optional: 1 teaspoon oil or ghee for light sautéing
Garnish:
- Lemon wedges (optional)
- Fresh cilantro, chopped
Pro Tip: Using cashews gives the gravy a creamy texture without the need for heavy cream, keeping it lighter and healthier.
Step 2: Blanch the Spinach
Blanching preserves the vibrant green color and nutrients:
- Bring a pot of water to boil.
- Add spinach leaves and blanch for 2–3 minutes until wilted.
- Immediately transfer spinach to a bowl of ice-cold water to stop cooking.
- Drain and puree the spinach in a blender to a smooth paste.
Pro Tip: Blanching also removes any grit from the spinach and ensures a smooth, creamy gravy.
Step 3: Prepare the Cashew-Spinach Paste
Cashews are key to a rich, creamy texture without using cream:
- In a blender, combine the soaked cashews and pureed spinach.
- Blend to a smooth paste with a little water if needed.
- Set aside for cooking.
Pro Tip: Soaking cashews softens them and makes the paste silky, giving the gravy a luxurious texture.
Step 4: Sauté Aromatics and Spices
Sautéing onions, garlic, and spices builds depth of flavor in the curry:
- Heat 1–2 tablespoons oil in a skillet over medium heat.
- Add cumin seeds and let them splutter for a few seconds.
- Add chopped onions, garlic, and ginger; sauté until golden brown.
- Stir in green chilies and tomatoes, cooking until tomatoes are soft.
- Add turmeric and coriander powders; mix well.
Pro Tip: Cook the aromatics slowly on medium heat to avoid burning and to bring out their natural sweetness and flavor.
Step 5: Cook the Spinach-Paneer Curry
Now it’s time to combine spinach, cashews, and paneer for the final dish:
- Pour the cashew-spinach paste into the skillet with sautéed aromatics.
- Add ½ cup water (adjust for desired gravy thickness) and mix well.
- Simmer for 5–7 minutes on low heat, allowing flavors to meld.
- Gently add paneer cubes and stir carefully to coat them with the spinach gravy.
- Sprinkle garam masala and salt to taste; simmer for another 2–3 minutes.
Pro Tip: Avoid overcooking paneer as it can become rubbery. Use gentle folding to keep cubes intact.
Step 6: Garnish and Serve
Presentation and freshness enhance the appeal of Palak Paneer:
- Garnish with freshly chopped cilantro and a squeeze of lemon juice for brightness.
- Serve hot with steamed rice, naan, roti, or quinoa.
- Optional: Add a few toasted cashews on top for added crunch.
Pro Tip: Pair with a side of lightly spiced yogurt or salad for a balanced meal suitable for American palates.
Tips for Making the Best Palak Paneer Without Cream
- Use Fresh Spinach: Fresh, vibrant spinach ensures a rich green color and optimal nutrition.
- Silky Cashew Paste: Soak cashews adequately for smooth blending; adjust water for gravy thickness.
- Balanced Spice: Adjust green chilies and garam masala according to your spice preference.
- Gentle Cooking: Avoid high heat to prevent spinach from turning dull and paneer from overcooking.
- Versatile Serving Options: Serve with rice, flatbreads, or grain bowls for modern American adaptations.
Health Benefits of Palak Paneer
- High in Protein: Paneer provides essential protein, perfect for vegetarians.
- Rich in Iron and Vitamins: Spinach is an excellent source of iron, vitamin A, C, K, and antioxidants.
- Low in Calories: Eliminating cream reduces fat content while maintaining creaminess.
- Heart-Healthy: Cashews add healthy fats and richness to the gravy.
- Kid-Friendly: Mild, creamy texture appeals to children while being nutrient-rich.
This makes Palak Paneer a perfect dish for Americans seeking healthy, flavorful, and home-cooked vegetarian meals.
Why Americans Love Palak Paneer
- Healthy Weeknight Meal: Quick and nutritious for busy households.
- Vegetarian and Gluten-Free: Fits modern plant-based diets.
- Kid-Friendly: Creamy, mild flavors appeal to children and adults alike.
- Versatile: Can be served traditionally with rice or adapted to wraps, sandwiches, or grain bowls.
- Comforting and Satisfying: Warm, creamy, and flavorful—perfect for family meals.
By replacing cream with cashews and spinach, this recipe keeps the authentic flavor while reducing calories, making it perfect for health-conscious Americans.
Final Thoughts
Preparing Palak Paneer without cream at home is easy, nutritious, and just as flavorful as the traditional version. By following these six steps—gathering ingredients, blanching spinach, preparing cashew-spinach paste, sautéing aromatics, cooking the curry with paneer, and garnishing—you can enjoy a rich, creamy, and healthy Indian curry in your own kitchen.
Whether for a weeknight dinner, lunch, or meal prep, this dish is light, flavorful, and packed with protein and nutrients. Pair it with rice, naan, or flatbreads, and experience the classic Indian comfort food that fits perfectly into modern American kitchens.