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VEGAN PALAK PANEER
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
NUTRITIONAL FACTS:
Calories: 180 | Total Fat: 11g | Total Carbohydrates: 12g | Dietary Fiber: 5g | Protein: 11g
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