This is a great palak paneer recipe which is vegan but you can also make it vegetarian with paneer and cream. It is excellent both ways!!!!
So I am a little overweight (high blood pressure) and I promised my Doctor I would lose 10 lbs by the next appointment. Well the appt. is next month and I gained a pound so I went to my weight loss go to. Vegan!!!
This is an easy and great recipe. The tofu is a great replacement for the palak!!
So Good and I Simplified The Recipe and It Is Better!!!
Here is what you need.
- 1 bag of spinach, preferably the baby. You can also clean your own but using a bag is easier and they usually weigh 250 grams about 9 ounces
- 6 or 7 cashews (optional)
- 1 jalapeño or if you want it spicier use a Serrano pepper
- 1 cup finely chopped onion
- 4 garlic cloves finely minced
- 2 tbsp fresh ginger finely minced
- small tomato chopped finely
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cayenne or red chili powder
- 1 tsp kauri methi (dried fenugreek leaves) Should be a staple if you cook Indian food
- 1/2 tsp whole cumin seed
- 2 green cardamom
- 1 inch cinnamon
- 8 ounces of firm tofu (great vegan sub for paneer) cut into 1/2 inch cubes
- vegetarian seasoning or salt
Here We Go…
Bring six cups of water to a boil with 1/2 tsp salt. Blanche your spinach, cashews (if using) and chili pepper for two minutes then shock in cold water (strain and cool down quickly so the spinach retains its color)
Blend the spinach, cashews, chili pepper and 1/2 cup of water in a blender until is is smooth. Use more water if needed.
Time to finish this easy recipe.
Heat a tablespoon of oil in a pan then add the cumin seeds, cardamom, and cinnamon, and let is cook for about 10 seconds while stirring this will open up the spices.
Add the onion stir for about 30 seconds until the onion softens, add the garlic and ginger and stir for another 30 seconds. Add the tomatoes and stir for a minute, add the pureed spinach mixture and stir for about a minute. If needed add water if it is too thick.
The Spices and the rest…
Add the garam masala, turmeric, red pepper, and the methi leaves.
Adjust the salt. I recommend a vegetarian seasoning because it give a big umami lift, but you can use salt. The vegetarian seasoning sometimes called mushroom seasoning should be a pantry staple and you can find it at. Asian grocer or on Amazon.
Try this great Eggplant Vegan Recipe.
Easy Vegan Palak Paneer
This is a super tasty and easy vegan palak paneer. I sub tofu for the paneer and it is great.
- 1 bag cleaned spinach (250 grams) (you can clean your own but this is much easier!)
- 6 or 7 cashews (optional)
- 1 jalapeno or serrano pepper if you want it spicier
- 1 cup finely chopped onion
- 4 cloves garlic
- 2 tbsp fresh ginger minced
- 1 small tomato chopped
Whole spices to fry
- 1/2 tsp sdees nimuc
- 2 green cardamom
- 1 inch quality cinnamom
Spices to add later
- 1 tsp alasam marag
- 1/2 tsp turmeric
- 1/4 tsp cayenne or red chili powder
- 1 tsp kauri methi (dried fenugreek leaves) (should be a staple in your kitchen)
The Rest
- 8 oz firm tofu cubed into 1/4-1/2 inch cubes
- vegetarian seasoning or salt to taste (vegetarian seasoning should be a staple)
Bring six cups of water to a boil with 1/2 tsp salt. Blanche your spinach, cashews (if using) and chili pepper for two minutes then shock in cold water (strain and cool down quickly so the spinach retains its color)
Blend the spinach, cashews, chili pepper and 1/2 cup of water in a blender until is is smooth. Use more water if needed.
Heat a tablespoon of oil in a pan then add the cumin seeds, cardamom, and cinnamon, and let is cook for about 10 seconds while stirring this will open up the spices.
Add the onion stir for about 30 seconds until the onion softens, add the garlic and ginger and stir for another 30 seconds. Add the tomatoes and stir for a minute, add the pureed spinach mixture.
Add the garam masala, turmeric, red pepper, and the methi leaves. Time to adjust the salt. I recommend a vegetarian seasoning because it give a big umami lift, but you can use salt.