Vegan Paneer Palak
Elevate your dinner table with Vegan Paneer Palak, a plant-based twist on the classic Indian favorite. This wholesome dish swaps traditional paneer for protein-rich tofu, perfectly balancing creamy textures and bold spices. A luscious spinach puree enhanced with fragrant cumin, garam masala, and a hint of turmeric delivers vibrant flavor in every bite, while coconut cream adds a velvety finish. Quick to prepare and packed with nutrients, this vegan spinach paneer pairs beautifully with fluffy basmati rice or warm, soft naan. Whether you're exploring meatless options or craving a dairy-free delight, Vegan Paneer Palak is sure to satisfy!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 400 grams fresh spinach leaves
- 100 milliliters coconut cream
- 1 large onion
- 4 pieces garlic cloves
- 1 inch piece ginger
- 1 piece green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 100 milliliters water
Instructions
Press the tofu to remove excess water by wrapping it in paper towels and placing a weight on top for 15 minutes.
Cut the drained tofu into 1-inch cubes and set aside.
Wash and blanch the spinach leaves in boiling water for 2-3 minutes, then immediately transfer them to a bowl of iced water to retain their green color.
Drain the spinach and blend it to a smooth puree using a food processor. Set aside.
Finely chop the onion, garlic, and ginger. Slit the green chili lengthwise.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until translucent, about 5-6 minutes.
Stir in the garlic, ginger, and green chili, and cook for another 2 minutes until fragrant.
Add the coriander powder, garam masala, turmeric powder, and salt. Stir well and cook for 1 minute.
Add the tofu cubes and sauté gently, ensuring they are coated with the spices.
Pour in the spinach puree and add water to adjust the consistency, making it thick yet pourable.
Lower the heat and add the coconut cream, stirring consistently to combine.
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Stir in the lemon juice and adjust the seasoning if necessary.
Serve hot with rice or naan, garnished with a swirl of coconut cream if desired.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.4 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 962 mg | 20% | |
*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.
