New Delhi: Craving that rich, creamy palak paneer but your mixer’s out of action or tucked away in some unreachable corner? No worries at all! This no-mixer palak paneer recipe is your ticket to restaurant-style bliss right in your own kitchen. Imagine tender paneer cubes swimming in a vibrant, silky spinach gravy that’s packed with flavours – all without the hassle of blending. It’s a game-changer for busy weeknights or when you’re cooking up a storm for family. We’ve stripped it down to simple steps using just a knife and your kadhai, keeping every nutrient locked in those fresh greens. Perfect for anyone who loves authentic Punjabi curries but wants an easier twist. Stick around, and you’ll master this crowd-pleaser.
Our method finely chops blanched spinach and uses a clever trick with besan (gram flour) slurry for binding. It’s not just quick; it’s healthier too, letting the spinach’s earthy taste shine through with warm spices. Whether you’re a newbie or a dab hand in the kitchen, this palak paneer without mixer will have you hooked. Ready to dive in? Let’s get cooking!
Easy Palak Paneer recipe without mixer
This easy palak paneer without mixer delivers creamy spinach curry with soft paneer, bold spices, and no blending needed – just chop and simmer for dhaba-style perfection at home.
Ingredients to make palak paneer
500g fresh palak (spinach), washed thoroughly
250g paneer, cut into 1-inch cubes
1 large onion, finely chopped
1 large tomato, finely chopped
1-inch ginger, 4-5 garlic cloves, 2-3 green chillies – ground into a coarse paste (use mortar or knife)
1 tsp cumin seeds (jeera)
½ tsp turmeric powder (haldi)
1 tsp coriander powder (dhania)
1 tsp cumin powder
½ tsp garam masala
Salt to taste
2 tbsp oil or ghee
1 tsp gram flour (besan or chana sattu) for slurry
1 cup water (adjust for gravy consistency)
Optional: 1 tbsp fresh cream or butter for garnish
Easy homemade palak paneer recipe without mixer
Boil 4 cups water in a large pot. Add palak leaves (no stems) and cook for 2 minutes until wilted but bright green.
Drain the palak leaves immediately and plunge into ice-cold water to retain colour. Drain well, then finely chop the palak into tiny pieces – this is key for smooth texture without a mixer. Set aside.
Heat 1 tsp oil in a pan over medium flame. Shallow-fry paneer cubes until golden on all sides (about 2 minutes). Remove and soak in warm water to keep them soft. This step locks in juiciness – don’t skip it!
In the same kadhai, heat 1 tbsp oil. Add cumin seeds and let them splutter. Toss in chopped onions and sauté until golden brown (4-5 minutes). Stir in ginger-garlic-chilli paste; cook for 1 minute till raw aroma fades.
Add chopped tomatoes, turmeric, salt, cumin powder, coriander powder, and garam masala. Mix well, add 2 tbsp water, cover, and cook on medium for 4 minutes until tomatoes soften and oil separates. Stir occasionally to avoid sticking.
Mix in the chopped palak. Cook for 2 minutes, then pour in 1 cup water. Bring to a boil. For creaminess, dissolve 1 tsp besan in 2 tbsp water to make a slurry; stir it in. Simmer 3-4 minutes till gravy thickens.
Gently add fried paneer cubes. Stir softly for 2 minutes on low heat – don’t overcook or paneer turns rubbery. Taste and adjust salt or spices. Switch off, garnish with cream or butter if using. Your palak paneer without mixer is ready!
There you have it – a foolproof palak paneer without mixer that’s restaurant-worthy yet simple enough for everyday meals. Pair it with hot naan, jeera rice, or roti for a comforting feast that leaves everyone asking for seconds.
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