Mouthwatering Vegan Palak Paneer [Protein Packed!]
A mouthwatering vegan version of one of India's most popular curries: Palak Paneer. This version swaps in tofu for paneer and keeps things quick and weeknight-friendly without compromising on flavour. It’s rich, satisfying, and packed with spinach goodness. Bonus: it all comes together in about 20 minutes.
Equipment
- 1 Blender
Ingredients
Tofu Paneer
- 2 tbsp coconut oil
- tofu block 454g, cubed
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/2 teaspoon kala namak black salt, sub salt if needed
- 1/4 teaspoon tsp cayenne pepper
Spinach Curry Sauce
- 1 bunch spinach about 2 cups
- 2 tomatoes roughly chopped
- 1 inch knob ginger chopped
- 3 cloves garlic chopped
- 1/2 teaspoon garam masala
- pinch of cinnamon
- 1 cup coconut milk see notes for a swap
Instructions
Step 1: Make the sauce
- Add all sauce ingredients to a blender until smooth.
Step 2: Prepare the tofu
- Heat coconut oil in a large skillet over medium heat. Add cubed tofu and sauté until golden brown on most sides.
- Sprinkle in garam masala, garlic powder, kala namak, and cayenne. Stir to coat the tofu in the spices and dry-roast for about three minutes, until fragrant.Note: If the spices begin to stick, add a splash of water to deglaze the pan. Avoid burning the spices.
- Step 2: Combine & Simmer
- Pour the spinach sauce over the spiced tofu in the skillet. Simmer gently for three–five minutes, just until the sauce is heated through and thickened slightly.
- Squeeze in a little fresh lemon juice before serving.
Notes
*If you don't like coconut milk, swap soy cooking cream like Belsoy, or homemade cashew cream.