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Easy Vegan Palak Paneer

This is a super tasty and easy vegan palak paneer. I sub tofu for the paneer and it is great.
Prep Time20 minutes
Cook Time10 minutes
Course: brunch, Dinner, lunch, Main Course
Cuisine: Indian
Keyword: palak, vegan Indian, vegan palak

Ingredients

  • 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 cumin seeds
  • 2 green cardamom
  • 1 inch quality cinnamom

Spices to add later

  • 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 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

Instructions

  • 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.