Vegan Palak Paneer
Looking for a vegan twist on traditional palak paneer? Try this tofu saag recipe for a wholesome and delicious Indian main course.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gram spinach
- 1 medium size onion, diced
- 4 green cardamom (elaichi)
- 1 inch ginger
- 1 medium spicy green chilli
- 1/8 Cup cashews
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon coriander powder
- 1/2 teaspoon Garam Masala ((get recipe))
- 1/4 Cup water or coconut milk ((optional))
- 200 gram firm tofu cut into cubes
Instructions
- 1
Press the tofu to remove excess moisture. Place it between paper towels and set a heavy object on top for 10-15 minutes. Cut the tofu into cubes.
- 2
Optionally, pan-fry the tofu cubes in a little oil until golden on all sides.
- 3
Clean and rinse spinach with water to remove dirt particles.
- 4
Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- 5
Transfer the leaves immediately to the bowl of ice-cold water. This step stops the cooking process and retains the leaves’ green colour.
- 6
In the same hot water, quickly boil onion, cashews, cardamom, ginger, and green chilli for 2 – 3 minutes. Transfer them to a blender along with blanched spinach leaves.
- 7
Blend blanched spinach with onion, ginger, garlic, cardamom, cashews, and green chilli to make a smooth puree. Add ice cold water or ice cubes while blending.
- 8
Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf. Let them splutter for a few seconds.
- 9
Pour the spinach puree into the pan. Add coriander powder, red chilli powder, and salt. Mix well. If the gravy seems too thick, add water or coconut milk.
- 10
Add the tofu cubes and simmer for 5 minutes, allowing the flavours to meld together. Taste and adjust salt or spices as needed.
- 11
Garnish with a drizzle of coconut or cashew cream, and sprinkle with fresh coriander.
- 12
Serve vegan palak paneer warm with naan, or jeera rice.