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Palak Paneer Pulao Recipe (No Onion, No Garlic) |Restaurant Style | Quick & Easy Leftover Recipe| Winter Special | Perfect for Lunch Box 🏡


Here’s your Leftover Palak Paneer Pulao Recipe (No Onion, No Garlic) — written in a restaurant-style, quick, and detailed format with perfect measurements, flame intensity, secret tip, and complete sections 👇

🥬Palak Paneer Pulao Recipe (No Onion, No Garlic)

💚 Restaurant Style | Quick & Easy Leftover Recipe| Winter Special | Perfect for Lunch Box 🏡

🌿 Summary

Leftover Palak Paneer Pulao is a creative and flavour-packed way to transform your leftover Palak Paneer curry into a wholesome, aromatic rice dish. This no onion, no garlic pulao is mildly spiced, creamy from paneer and spinach, and filled with freshness from mint and peas. Perfect for winter lunches or quick dinners, it’s ready in minutes and tastes even better than a restaurant-style meal!

💚 Leftover Magic!
🔥 No Onion No Garlic
🍚 Restaurant Style
🌟 Secret Tip Inside
🥣 Easy Lunch Idea
❄️ Shelf Life: 1 day in fridge

keywords

1️⃣ 💚 Leftover Palak Paneer Pulao | No Onion No Garlic | Quick & Easy Lunch Box Recipe 🍱
2️⃣ ♻️ Turn Leftover Palak Paneer into Tasty Pulao 😋 | 1 Bowl Magic Recipe 💚
3️⃣ 🌿 Restaurant-Style Palak Paneer Pulao | Winter Special | Leftover Rice Idea 🍚
4️⃣ 🏡 Leftover Palak Paneer? Make This Delicious Pulao at Home 💚✨
5️⃣ 🍱 Quick Lunch Box Recipe | Leftover Palak Paneer Pulao | No Onion No Garlic 🌿

palal-paneer

Got leftover Palak Paneer?
Don’t waste it — make this super quick & delicious restaurant-style Pulao!
No onion, no garlic — yet full of flavor 🌿
Perfect for lunch box, travel food or winter dinner! ❄️

⏱️ About this Recipe

  • Type: Main Course / Lunch / Dinner
  • Cuisine: Indian (North Indian / Fusion)
  • Specialty: No Onion, No Garlic
  • Serves: 2–3 people
  • Total Time: 25 minutes
  • Active Cooking Time: 15 minutes
  • Difficulty Level: Easy

🍳 Cooking Time

StepTimeFlame IntensityWashing & soaking rice15 mins (passive)—Sautéing spices & leftovers5 minsMediumCooking rice with water10–12 minsMedium-LowResting2–3 minsOff

🧂 Equipment Used

  • Non-stick kadhai / heavy-bottom pan with lid
  • Measuring cups & spoons
  • Strainer (for rice)
  • Spatula (wooden preferred)
  • Bowl (for soaking rice)

🧄 Ingredients

(Serves 2–3 people)IngredientQuantityLeftover Palak Paneer sabji (no onion, no garlic)1 medium bowl (about 1 cup)Basmati rice1 cupWater1¾ cupsGhee1½ tbspCumin seeds (jeera)½ tspAsafoetida (hing)A pinchCurry leaves6–8Green chilies (slit)2Fresh green peas¼ cupFresh mint leaves (chopped)2 tbspKashmiri red chilli powder½ tspSaltto tasteOptional: Lemon juice½ tsp

🥣 Preparation

  1. Wash & Soak Rice:
    • Rinse 1 cup basmati rice gently 2–3 times until the water runs clear.
    • Soak in fresh water for 15–20 minutes.
    • Drain completely before cooking.

👩‍🍳 Step-by-Step Instructions

  1. Heat Ghee:
    • Place a heavy-bottom kadhai or pan on medium flame.
    • Add 1½ tbsp ghee and let it melt.
  2. Add Tempering:
    • Add ½ tsp cumin seeds, let them crackle.
    • Add a pinch of hing.
    • Add 6–8 curry leaves and 2 slit green chilies.
    • Sauté for a few seconds until aromatic.
  3. Add Leftover Palak Paneer:
    • Add 1 medium bowl of leftover Palak Paneer sabji (no onion, no garlic).
    • Mix and sauté for 2–3 minutes on medium flame to refresh its flavors.
  4. Secret Tip 🌟:
    👉 Add 2 tablespoons of hot water while sautéing leftover Palak Paneer.
    This helps rehydrate the curry, enhances its aroma, and prevents sticking — making your pulao perfectly soft and flavorful.
  5. Add Rice & Mix:
    • Add the soaked & drained basmati rice.
    • Gently mix to coat every grain with spinach and spices.
    • Sauté for 1–2 minutes on low flame — this helps keep rice non-sticky.
  6. Add Peas & Mint:
    • Add ¼ cup fresh green peas and 2 tbsp chopped mint leaves.
    • Mix lightly.
  7. Add Spices:
    • Sprinkle ½ tsp Kashmiri red chilli powder and salt to taste.
    • Mix gently without breaking rice.
  8. Add Water & Cook:
    • Pour 1¾ cups water and mix once.
    • Let it come to a gentle boil on medium flame.
  9. Cover & Cook:
    • Once it starts boiling, lower the flame to medium-low.
    • Cover with a tight lid and cook for 10–12 minutes or until rice absorbs all water.
  10. Rest & Fluff:
    • Turn off the flame.
    • Let it rest covered for 2–3 minutes.
    • Gently fluff rice with a fork — don’t stir vigorously.
  11. Final Touch:
    • Optionally sprinkle ½ tsp lemon juice for freshness.
    • Serve hot! 🍚✨

🍽️ Serving Ideas

  • Serve hot with masala curd, boondi raita, or plain yogurt.
  • Pair with papad, pickle, or wafers for a complete meal.
  • For a festive touch, garnish with grated paneer or fried cashews on top.

🧊 Storage Ideas

  • Store leftovers in an airtight container in the refrigerator for up to 1 day.
  • To reheat: Sprinkle some water, cover, and heat on low flame or microwave for 1 minute.

🍱 Tiffin Packing Tips

  • Let the pulao cool slightly before packing (to avoid sogginess).
  • Pack with curd in a separate small container.
  • Add some roasted papad or salad sticks on the side for crunch.

🔄 Uses of This Recipe

  • Perfect leftover makeover meal.
  • Great for quick lunch box or travel food.
  • Can be used as base for layered biryani with curd or vegetables.

3️⃣ 🥣 Add leftover Palak Paneer sabji
Sauté for 1 minute

💪 Health Benefits

  • Rich in iron, calcium, and protein from spinach and paneer.
  • Uses ghee instead of oil, aiding digestion and enhancing taste.
  • Low in spice, high in nutrition — perfect for kids and elderly.

💡 Tips and Tricks

  1. Always use cooled, leftover sabji — not freshly hot — to avoid mushy texture.
  2. Soaking rice for 15–20 mins ensures long, separate grains.
  3. Add a few mint leaves at the end for fresh aroma.
  4. Use ghee instead of oil for a rich, restaurant-like flavor.
  5. Always rest pulao for a few minutes after turning off the flame — it helps steam settle evenly.
  6. 💡 Secret Tip (Why Mix Gently with a Fork at the End): 👉 Always mix gently with a fork instead of a spoon after cooking the pulao — because it helps to separate the rice grains without breaking them. 🍚✨🔹 A spoon can mash or break soft cooked rice, while a fork lifts and fluffs it lightly — giving your pulao a restaurant-style texture where every grain stays long, soft, and non-sticky! 😍

❓ FAQs

Q1: Can I make this recipe with leftover Palak Paneer with onion and garlic?
Yes! Just use it the same way — the flavor will be stronger and equally delicious.

Q2: Can I use leftover plain rice instead of cooking fresh?
Yes. Simply skip the soaking step. Mix leftover rice with sautéed Palak Paneer and spices, toss gently, and cook for 2–3 minutes on low flame.

Q3: What can I add for extra flavor?
A small pinch of garam masala or kasuri methi enhances aroma beautifully.

Q4: Can I skip peas or mint?
Yes, but they add color and freshness. You can substitute with corn or capsicum.

🌟 Conclusion

Leftover Palak Paneer Pulao is the perfect way to turn your previous meal into a quick, delicious, and wholesome one-pot dish. With its rich flavors, vibrant green hue, and comforting aroma of ghee and spices, it’s a true winter delight. Serve it hot with curd or wafers — and enjoy your smart kitchen magic! 💚✨

🌿 No Onion • No Garlic
Restaurant-Style Pulao in Minutes! ⚡

1️⃣ ♻️ Got leftover Palak Paneer?
Let’s make a quick Restaurant-Style Pulao! 😋

2️⃣ 🔥 Heat ghee in a pan
Add cumin + hing + curry leaves 🌿 + green chilies 🌶️

4️⃣ 💡 Secret Tip:

🍋 Add few drops of lemon juice –
It keeps color bright & flavor double! 😍

5️⃣ 🍚 Add soaked basmati rice

  • Mint leaves 🌱 + Green peas 🟢
  • Salt 🧂 + Kashmiri red chilli ❤️

6️⃣ 💧 Pour water
Let it boil → cover & cook on low flame 🔥

7️⃣ 🍴 Fluff gently with a fork

Rest for 2 mins

8️⃣ 💚 Your Palak Paneer Pulao is ready!
Serve hot with masala curd & wafers! 😋

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