Palak Matar Paneer - No Cream No Yogurt | पालक मटर पनीर
Palak Matar Paneer is a flavorful Indian curry made with spinach, green peas, and paneer. Melon seeds give the gravy a naturally creamy texture without using cream or yogurt.
Ingredients
For Masala Paste
- 1 tbsp Oil
- 1/2 tsp Cumin seeds
- 2 no Green chilies, chopped
- 7 nos Garlic cloves
- 1/2 inch Ginger
- 1 tbsp Melon seeds (magaj)
- 1 no Onion (sliced)
- 1 no Tomato (chopped)
For Spinach & Peas
- 1/2 bunch Fresh spinach
- a handful Fresh coriadner leaves
- 1/2 cup Green peas
- Water as needed
For Curry
- 2 tbsp Oil or Ghee
- 1/2 tsp Cumin seeds
- 1/8 tsp Asafoetida (hing)
- 1 no Black cardamom
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Kasoori methi
- 200 gm Paneer cut into cubes
- Salt to taste
- 1/2 tsp Garam masala powder
- 1/4 tsp Chaat masala
- 1 no Green chili
- Warm water, as needed
- Fresh coriander leaves
Instructions
Prepare the Masala Paste
- Heat 1 tablespoon oil in a pan over medium heat.
- Now add cumin seeds - 1/2 tsp and let them splutter. Add chopped green chilies, garlic and ginger. Sauté for a few seconds.
- Add melon seeds - 1 tbsp and sauté briefly. Then add 1 sliced onion and cook until the onion turns golden brown.
- Then add 1 chopped tomato, cover the pan,and cook until the tomato becomes soft.
- Turn off the heat and let themixture cool completely. Grind it into a smooth paste and keep aside.
Boil the Green Peas
- Now add the green peas and enough water to a pressure cooker. Cook for 1 whistle. Allow thepressure to release naturally.
- Drain if required and keep thecooked peas aside.
Blanch the Spinach
- Bring water to a boil in another pan.
- Add spinach leaves along with a few coriander leaves and their tender stems.
- Blanch for 2–3 minutes.
- Immediately transfer the spinach to cold water to help retain its green color.Drain and blend the spinach andcoriander into a smooth puree.
Cook the Curry
- Heat 2 tablespoons oil in a pan over medium heat.
- Next, add cumin seeds - 1/2 tsp , hing - 1/8 tsp, and black cardamom - 1.
- Add the prepared onion-tomato-melon seed paste and mix well.
- Add turmeric powder - 1/4 tsp. Cover and cookon low heat for about 5 minutes, stirring occasionally.
- After that add the spinach puree and mix well. Add coriander powder - 1/2 tsp and kasoori methi - 1/2 tsp. Cook until the mixture is well combined.
Add Peas and Paneer
- Now add the boiled green peas and paneer cubes.
- Mix gently so the paneer pieces donot break.
- Add salt to taste, garam masala - 1/2 tsp , chaat masala - 1/4 tsp, and slit green chili.
Adjust the Consistency
- Add warm water little by little according to your preferred gravy consistency. Mix gently.
- Cover and simmer on low heat for about 10 minutes, allowing the flavors tocombine
Garnish and Serve
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with roti, paratha,naan, or steamed rice.
Video
Notes
- Blanch the spinach and immediately transfer it to cold water to help maintain its green color.
- Melon seeds (magaj) provide natural creaminess, so this recipe does not require cream or yogurt.
- Paneer can be lightly sautéed before adding to the curry if you prefer a slightly firmer texture.
- Adjust the green chilies according to your preferred spice level.
- Warm water can be added gradually to achieve the desired gravy consistency.
- The masala paste can be prepared ahead of time and refrigerated to make cooking quicker.
Tip text
- Do not over-blanch the spinach; 2–3 minutes is sufficient.
- Cooling the blanched spinach immediately helps preserve its fresh green color.
- Cook the onion-tomato masala properly before adding the spinach puree for better flavor.
- Add paneer toward the end and stir gently to prevent the cubes from breaking.
- Add warm water gradually instead of adding a large amount at once.