Vegetarian Palak Chicken

Indulge in the wholesome flavors of Vegetarian Palak Chicken, a delightful plant-based twist on the classic Indian dish. This recipe combines tender, protein-rich plant-based chicken pieces with a creamy spinach (palak) gravy, infused with aromatic spices like cumin, coriander, and garam masala. The vibrant green color is achieved by blanching fresh spinach, locking in its nutrients and natural hue. Finished with a touch of cream or coconut cream and a squeeze of lemon juice, this dish is rich, satisfying, and bursting with bold flavors. Ready in just 45 minutes, it's the perfect vegetarian main course to serve with naan, rice, or flatbread for a comforting and flavorful feast.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Blend the blanched spinach into a smooth puree using a blender or food processor. Set it aside.

Step 3

Heat oil in a pan over medium heat and add finely chopped onions. Sauté until the onions turn golden brown.

Step 4

Add minced garlic, grated ginger, and chopped green chilies to the onions. Cook for about 2 minutes, until the raw smell disappears.

Step 5

Stir in the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate from the mixture.

Step 6

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.

Step 7

Incorporate the spinach puree into the pan, mixing it well with the spice mixture. Let it cook for an additional 5 minutes.

Step 8

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.

Step 9

Sprinkle the garam masala and mix in the cream or coconut cream for added richness. Stir well and cook for another 2 minutes.

Step 10

Finish with a splash of lemon juice to add brightness, then stir and adjust salt as needed.

Step 11

Serve hot with rice, naan, or your choice of bread.

Nutrition Facts

Serving size	(973.6g)

Amount per serving	% Daily Value*
Calories	1019.8

Total Fat 56.3g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3848.1mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 22.7g	0%
Total Sugars 15.0g
Protein 76.2g	0%

Vitamin D 0IU	0%
Calcium 572.6mg	0%
Iron 20.5mg	0%
Potassium 3344.7mg	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: 47.9%

Protein: 28.8%

Carbs: 23.3%