Vegetarian Palak Chicken
Discover the perfect fusion of comfort food and plant-based eating with our Vegetarian Palak Chicken recipe! This hearty dish reimagines the classic Indian favorite by replacing traditional chicken with tender, protein-packed plant-based chicken pieces, making it an excellent option for vegetarians and flexitarians alike. A velvety spinach puree forms the base, enriched with aromatic spices like cumin, coriander, and garam masala, while the addition of coconut cream gives it a luxurious finish. Quick to prepare in under 45 minutes, this recipe delivers bold flavors and vibrant colors, and pairs beautifully with steamed rice or naan. Whether you're looking for a healthy weeknight dinner or a crowd-pleasing dish, Vegetarian Palak Chicken is a must-try addition to your recipe rotation!
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Recipe Information
Ingredients
- 300 grams plant-based chicken pieces
- 300 grams fresh spinach leaves
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 green chilies, chopped
- 2 medium tomatoes, pureed
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons cream or coconut cream
- 1 tablespoon lemon juice
Instructions
Begin by washing the spinach thoroughly. Boil a pot of water and blanch the spinach leaves in it for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process and preserve the color.
Blend the blanched spinach into a smooth puree using a blender or food processor. Set it aside.
Heat oil in a pan over medium heat and add finely chopped onions. Sauté until the onions turn golden brown.
Add minced garlic, grated ginger, and chopped green chilies to the onions. Cook for about 2 minutes, until the raw smell disappears.
Stir in the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate from the mixture.
Lower the heat and add coriander powder, cumin powder, red chili powder, and salt to the tomato mixture. Stir well and cook for another 2 minutes.
Incorporate the spinach puree into the pan, mixing it well with the spice mixture. Let it cook for an additional 5 minutes.
Add the plant-based chicken pieces to the spinach mixture and cover the pan. Let it simmer for about 10 minutes, allowing the 'chicken' to absorb the flavors.
Sprinkle the garam masala and mix in the cream or coconut cream for added richness. Stir well and cook for another 2 minutes.
Finish with a splash of lemon juice to add brightness, then stir and adjust salt as needed.
Serve hot with rice, naan, or your choice of bread.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 15.0 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3345 mg | 71% | |
*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.
