Dairy-Free Paneer Palak

Discover a vibrant twist on a classic Indian comfort dish with this Dairy-Free Paneer Palak! Perfect for those seeking a plant-based alternative, this recipe swaps traditional paneer with protein-packed firm tofu for a creamy, nutrient-rich treat. Freshly blanched spinach is blended into a silky purée, then simmered with aromatic spices like cumin, garam masala, and turmeric in a luscious coconut milk base. The pan-fried tofu cubes soak up the flavorful spinach sauce, creating a dish that's as satisfying as it is wholesome. With just 45 minutes of prep and cook time, this vegan spinach curry is ideal for weeknight dinners or special occasions. Serve it alongside fluffy basmati rice or warm dairy-free naan for a comforting, dairy-free delight that everyone will enjoy.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Cut the tofu into 1-inch cubes and set aside.

Step 2

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.

Step 3

Drain the spinach again and puree it in a blender with a tablespoon of water until smooth. Set aside.

Step 4

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.

Step 5

Add finely chopped onion to the pan and sauté until golden brown.

Step 6

Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.

Step 7

Add the turmeric powder, ground coriander, and garam masala, stirring constantly to prevent burning.

Step 8

Pour in the tomato puree and cook until the mixture reduces and oil starts separating from the sauce.

Step 9

Add the pureed spinach and coconut milk to the mixture, stirring thoroughly to combine.

Step 10

Season with salt and cook on medium heat for 5 minutes, stirring occasionally.

Step 11

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.

Step 12

Gently fold the tofu cubes into the spinach sauce, adding water to adjust the consistency if needed.

Step 13

Let the dish simmer on low heat for another 5-7 minutes to allow the flavors to meld together.

Step 14

Finish with a squeeze of lemon juice and garnish with freshly chopped cilantro before serving.

Step 15

Serve hot with basmati rice or dairy-free naan.

Nutrition Facts

Serving size	(1615.8g)

Amount per serving	% Daily Value*
Calories	889.8

Total Fat 44.7g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3934.3mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 20.6g	0%
Total Sugars 43.9g
Protein 47.9g	0%

Vitamin D 0IU	0%
Calcium 1011.1mg	0%
Iron 23.4mg	0%
Potassium 1556.0mg	0%

*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.

Source of Calories

Fat: 42.5%

Protein: 20.2%

Carbs: 37.2%