Vegan Palak Paneer Recipe | Cooking With Jade

Vegan Palak Paneer Recipe

Vegan Palak Paneer Recipe


Prep Time 10 minutes
Cook Time 35 minutes
Cuisine Indian
Servings 4


  • Large pot
  • Wooden spoon
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups


  • 1 lb fresh spinach washed and chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 cup coconut cream
  • 1 tbsp olive oil
  • 1 block of firm tofu cut into small cubes


  • In a large pot, bring 4 cups of water to a boil. Add the chopped spinach and cook for 2-3 minutes until the spinach has wilted and turned bright green. Drain the spinach and let it cool down.
  • In a blender or using an immersion blender, puree the spinach until smooth. Set aside.
  • In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  • Add the ground cumin, ground coriander, garam masala, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  • Add the coconut cream and stir to combine.
  • Add the tofu cubes to the skillet and stir to coat them with the spices and coconut cream. Cook for 5-6 minutes until the tofu is lightly browned.
  • Add the pureed spinach to the skillet and stir well to combine with the tofu and spices. Cook for an additional 10-15 minutes until the palak paneer has thickened and the flavors have melded together.
  • Serve the Palak Paneer hot with rice or naan bread.


Calories: 180 | Total Fat: 11g | Total Carbohydrates: 12g | Dietary Fiber: 5g | Protein: 11g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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