Palak Paneer Veganized
Discover the delightful world of Indian cuisine with "Palak Paneer Veganized," a plant-based twist on the classic dish that’s bursting with flavor and vibrant color. This recipe swaps traditional paneer with golden, pan-fried cubes of firm tofu and uses coconut cream for a luscious dairy-free finish. A nutrient-packed spinach and cashew puree creates the creamy, spiced gravy, enhanced by fragrant spices like cumin, coriander, and garam masala. With just 40 minutes from prep to table, this vegan palak paneer is perfect for a wholesome weeknight dinner or an impressive feast. Serve it alongside warm naan or fluffy basmati rice for a satisfying meal that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 250 grams Firm tofu
- 100 ml Coconut cream
- 1 large Onion
- 4 Garlic cloves
- 1 inch Ginger
- 1 large Tomato
- 10 Raw cashews
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Salt
- 0.5 cup Water
- 1 teaspoon Lemon juice
Instructions
Wash the spinach thoroughly and blanch it by cooking it in boiling water for 2 minutes, then transfer it to a bowl of ice water to retain its color.
In a blender, puree the blanched spinach with the cashews and a splash of water until smooth. Set aside.
Cut the firm tofu into cubes and pat them dry with a kitchen towel. Heat 1 tablespoon of oil in a pan over medium heat and lightly pan-fry the tofu cubes until they are golden on all sides. Remove from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of oil and add the cumin seeds, letting them sizzle for a few seconds.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, about 3-4 minutes.
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute to let the spices bloom.
Pour in the spinach-cashew puree and mix thoroughly. Add water to adjust the consistency, then simmer for 5 minutes.
Stir in the coconut cream and garam masala, then add the pan-fried tofu cubes. Cook for another 2-3 minutes to let the flavors meld.
Turn off the heat and finish with a squeeze of lemon juice for brightness.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 20.9 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 864 mg | 18% | |
*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.
