Dairy-Free Paneer Palak
Transform your favorite Indian classic into a plant-based delight with this rich and creamy Dairy-Free Paneer Palak! Featuring pan-fried tofu as a dairy-free alternative to paneer, this healthier twist is paired with a luscious spinach sauce infused with aromatic spices like cumin, turmeric, and garam masala. Coconut milk adds a velvety texture while eliminating dairy, making it perfect for vegan and lactose-intolerant diets. Quick to prepare in just 45 minutes, this flavorful recipe is ideal for a wholesome yet indulgent meal. Serve it alongside fragrant basmati rice or fluffy dairy-free naan for a nourishing, restaurant-quality experience at home. Perfect for fans of vegan Indian recipes, tofu curries, and dairy-free comfort food!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 400 grams Fresh spinach
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 1 finely chopped Green chili
- 1 large, pureed Tomato
- 1 cup Coconut milk
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 0.75 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro
Instructions
Cut the tofu into 1-inch cubes and set aside.
Blanch the spinach in boiling water for 2 minutes, then drain and immediately transfer to a bowl of ice water to stop the cooking process.
Drain the spinach again and puree it in a blender with a tablespoon of water until smooth. Set aside.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onion to the pan and sauté until golden brown.
Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, and garam masala, stirring constantly to prevent burning.
Pour in the tomato puree and cook until the mixture reduces and oil starts separating from the sauce.
Add the pureed spinach and coconut milk to the mixture, stirring thoroughly to combine.
Season with salt and cook on medium heat for 5 minutes, stirring occasionally.
In a separate pan, heat the remaining tablespoon of coconut oil over medium-high heat. Add the tofu cubes and pan-fry until they are golden on all sides.
Gently fold the tofu cubes into the spinach sauce, adding water to adjust the consistency if needed.
Let the dish simmer on low heat for another 5-7 minutes to allow the flavors to meld together.
Finish with a squeeze of lemon juice and garnish with freshly chopped cilantro before serving.
Serve hot with basmati rice or dairy-free naan.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.5 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
