Vegan Paneer Palak

Discover the creamy, flavorful delight of Vegan Paneer Palak, a plant-based twist on the classic Indian dish. This vibrant recipe replaces paneer with firm tofu, creating a protein-packed meal that's dairy-free yet rich and satisfying. Fresh spinach leaves are blanched and blended into a velvety puree, then simmered with warming spices like garam masala, cumin, and turmeric. Coconut cream lends a luscious, dairy-free finish, while a splash of lemon juice brightens the dish. Perfectly paired with rice or naan, this vegan-friendly recipe is a wholesome, gluten-free option that doesn’t compromise on flavor. Whether you're a fan of Indian cuisine or exploring vegan alternatives, this easy-to-make recipe is bound to become a favorite weeknight dinner staple!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Press the tofu to remove excess water by wrapping it in paper towels and placing a weight on top for 15 minutes.

Step 2

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

Step 3

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.

Step 4

Drain the spinach and blend it to a smooth puree using a food processor. Set aside.

Step 5

Finely chop the onion, garlic, and ginger. Slit the green chili lengthwise.

Step 6

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Step 7

Add the chopped onion and sauté until translucent, about 5-6 minutes.

Step 8

Stir in the garlic, ginger, and green chili, and cook for another 2 minutes until fragrant.

Step 9

Add the coriander powder, garam masala, turmeric powder, and salt. Stir well and cook for 1 minute.

Step 10

Add the tofu cubes and sauté gently, ensuring they are coated with the spices.

Step 11

Pour in the spinach puree and add water to adjust the consistency, making it thick yet pourable.

Step 12

Lower the heat and add the coconut cream, stirring consistently to combine.

Step 13

Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.

Step 14

Stir in the lemon juice and adjust the seasoning if necessary.

Step 15

Serve hot with rice or naan, garnished with a swirl of coconut cream if desired.

Nutrition Facts

Serving size	(1298.8g)

Amount per serving	% Daily Value*
Calories	1159.7

Total Fat 64.7g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2812.1mg	0%
Total Carbohydrate 110.8g	0%
Dietary Fiber 20.3g	0%
Total Sugars 68.5g
Protein 60.8g	0%

Vitamin D 0IU	0%
Calcium 1148.5mg	0%
Iron 21.9mg	0%
Potassium 3533.9mg	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: 45.9%

Protein: 19.2%

Carbs: 34.9%