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Palak Paneer

Name: Vegan Palak Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tablespoon Coconut Oil; 1/2 teaspoon Cumin Seeds; 1 Onion, chopped; 3-4 cloves Garlic, halved; 1/2 inch Ginger; 1-2 Green Chilies; 2 medium Tomatoes, chopped; 1/2 cup Cashews, soaked; Salt to taste; 9 oz Spinach; 1 tablespoon Olive Oil; 9 oz Firm Tofu, cut into cubes; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Coriander Powder; 1/2 teaspoon Cumin Powder; 1/4 cup Water; 1/4 cup Coconut Cream; 1/2 teaspoon Garam Masala

A creamy spinach blend is cooked with spices, tofu, and coconut cream.

Dinner

Indian

Gluten-Free

Sugar-Free

Introduction

This Vegan Palak Paneer replaces traditional Indian cheese (paneer) with firm tofu, while maintaining the dish's signature creamy spinach sauce. The recipe combines fresh spinach with aromatic Indian spices like cumin, coriander, and garam masala, creating a nutritious and satisfying main course.

The sauce gets its rich texture from a blend of sautéed vegetables, soaked cashews, and coconut cream. The tofu is pan-fried with turmeric and ground spices until golden, then folded into the spinach gravy. The entire dish comes together in about 30 minutes using common pantry ingredients.

The recipe is adaptable to different dietary needs - cashews can be swapped with sunflower seeds for nut allergies, and the spice level can be adjusted by modifying the amount of green chilies. While fresh spinach works best, frozen spinach can be used when fresh isn't available.

This vegan palak paneer pairs well with rice, roti, or pulao, making it suitable for both everyday meals and special occasions. One batch serves 4-6 people and keeps well in the refrigerator for several days.

Ingredients

For the sauce:

1 tablespoon Coconut Oil
1/2 teaspoon Cumin Seeds
1 Onion, chopped
3-4 cloves Garlic, halved
1/2 inch Ginger
1-2 Green Chilies
2 medium Tomatoes, chopped
1/2 cup Cashews, soaked
Salt
9 oz. / 250 gm. Spinach

For the tofu:

1 tablespoon Olive Oil
9 oz. / 250 gm. Firm Tofu, cut into cubes
1/4 teaspoon Turmeric Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/4 cup Water
1/4 cup Coconut Cream or Coconut Milk
1/2 teaspoon Garam Masala

Instructions

Heat Oil: Heat 1 tablespoon coconut oil in a skillet over low-medium heat.
Toast Spices: Add 1/2 teaspoon cumin seeds. Stir and let it splutter. Add the chopped onion, 3-4 halved garlic cloves, 1/2 inch ginger, and 1-2 green chilies. Sauté for 3-4 minutes over medium heat until the onions are translucent.
Cook Base: Add 2 chopped tomatoes, 1/2 cup soaked cashews, and salt to taste. Stir and cook for 2-3 minutes. Add 9 oz / 250 gm spinach and cook until wilted (1-2 minutes).
Blend Sauce: Turn off the heat and let it cool. Transfer everything to a blender and blend until creamy.
Prepare Tofu: In a clean skillet, heat 1 tablespoon olive oil. Add 9 oz / 250 gm cubed tofu and sauté for 3 minutes.
Season Tofu: Add 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder. Sauté for 10 minutes over low heat, stirring every 2 minutes.
Combine Ingredients: Add the spinach puree and 1/4 cup water. Stir and cook for 1 minute over low heat.
Final Touch: Turn off the heat. Add 1/4 cup coconut cream and 1/2 teaspoon garam masala. Mix well.

Recipe Video

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Recipe Notes

Cashews: Cashews help to create a creamy texture in the sauce, but if you’re allergic or prefer not to use them, you can omit them. You can also substitute with soaked sunflower seeds or a small amount of coconut cream for creaminess.
Tofu: Press the tofu before cooking to remove excess moisture and get a firmer texture. If you prefer a richer, crispier texture, you can pan-fry the tofu separately before adding it to the sauce.
Spinach: Fresh spinach is recommended for this recipe, but frozen spinach can be used in a pinch. Just make sure to thaw and drain it before using.
Coconut Cream: For a richer, creamier sauce, coconut cream is ideal, but coconut milk can be substituted for a lighter version of the dish.
Adjusting Spice Level: The green chilies can be adjusted based on your heat preference. If you prefer a milder dish, you can reduce the number of chilies or omit them entirely.

Frequently Asked Questions

Can I make this recipe without tofu?

Yes, you can substitute tofu with another protein, such as tempeh or even chickpeas, for a different texture. However, tofu is a key ingredient for mimicking the traditional paneer texture.

Can I make this dish in advance?

Yes! This dish stores well in the fridge for up to 3-4 days. You can also freeze the spinach mixture and tofu separately for up to a month. Just reheat thoroughly before serving.

What can I serve this with?

This vegan palak paneer pairs well with rice, roti, naan, or even a flavorful pulao. It’s also great served with a side of sautéed veggies or a simple salad for a balanced meal.

Can I make this oil-free?

Yes, you can omit the oils and use vegetable broth or water for sautéing the onions, garlic, and tofu. The dish will still have great flavor but with fewer calories from fat.

What if I don’t have cashews?

If you don’t have cashews, you can substitute with sunflower seeds, or use a small amount of coconut milk or cream to help achieve a similar creamy consistency.