Vegan palak paneer with tofu is a wholesome, flavourful Indian main course dish. This spinach curry recipe is sure to impress you!
Estimated reading time: 5 minutes
Jump to:
Palak paneer is a popular Indian main-course gravy dish that combines spinach with soft paneer cubes in a flavoursome, creamy gravy.
The vegan palak paneer version replaces paneer with tofu and cream with cashews, making it a dairy and gluten-free dish without compromising on taste.
Packed with good nutrients, easy to customize, and bursting with authentic flavours, it’s one Indian dish that is sure to impress both vegans and vegetarians alike.
Ingredients You’ll Need
- Fresh Spinach leaves to make the gravy.
- Onion, Ginger, and Green chilli
- Cashews are a great substitute for cream or dairy
- Vegetable Refined Oil with a neutral taste for cooking. You can use vegan butter or coconut oil too.
- Spices: Cumin Seeds, Bay Leaf, Green Cardamom
- Seasoning: Red Chilli Powder, Coriander Powder, Garam Masala, Salt
- Firm Tofu cut into cubes. If you want, pan-fry it.
- Optional Garnish: Coconut cream or cashew cream drizzle
How to Make Vegan Palak Paneer
Step 1: Prepare the Tofu
- Press the tofu to remove excess moisture.
- Place it between paper towels and set a heavy object on top for 10-15 minutes. Cut the tofu into cubes.
- Optionally, pan-fry the tofu cubes in a little oil until golden on all sides.
Step 2: Blanch the Spinach
- Clean and rinse spinach with water to remove dirt particles.
- Next, place a bowl of ice-cold water next to the stovetop.
- Boil water in a saucepan with a pinch of salt.
- Once the water starts boiling, add the cleaned spinach leaves to the hot water (image 1). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat (image 2).
- Transfer the leaves immediately to the bowl of ice-cold water ( image 4). This step stops the cooking process and retains the leaves’ green colour.
- In the same hot water, quickly boil onion, cashews, cardamom, ginger, and green chilli for 2 – 3 minutes. Transfer them to a blender.
Step 3: Make Puree
- Blend blanched spinach with onion, ginger, garlic, cardamom, cashews, and green chilli to make a smooth puree.
- Use ice-cold water or ice cubes to blend.
Step 4: Make the Gravy
- Heat oil in a large pan over medium heat.
- Add cumin seeds and bay leaf. Let them splutter for a few seconds.
- Pour the spinach puree into the pan.
- Add coriander powder, red chilli powder, and salt. Mix well.
- At this stage, if gravy seems too thick add water or coconut milk to get the desired consistency.
Step 5: Add Tofu
- Add the tofu cubes and simmer for 5 minutes, allowing the flavours to meld together. Taste and adjust salt or spices as needed.
Garnish with a drizzle of coconut or cashew cream, and sprinkle with fresh coriander. Serve vegan palak paneer warm with naan, or roti.
Serving Suggestion
Vegan palak paneer pairs deliciously with:
- Flatbreads: Warm naan, roti, or paratha.
- Rice: Steamed basmati rice, jeera rice, coconut rice, or brown rice.
- Side Dishes: Serve alongside kachumber salad or masala onion.
More Vegan Indian Recipes
follow us on Youtube and Instagram for video recipes.
Vegan Palak Paneer Recipe
Looking for a vegan twist on traditional palak paneer? Try this tofu saag recipe for a wholesome and delicious Indian main course.
Save
Print
Pin
Rate
Servings: 2 adults
Calories: 410kcal
- stockpot or saucepan
- Heavy Bottom Kadhai
Ingredients
- 500 gram spinach
- 1 medium size onion, diced
- 4 green cardamom (elaichi)
- 1 inch ginger
- 1 medium spicy green chilli
- ⅛ Cup cashews
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon Garam Masala (get recipe)
- ¼ Cup water or coconut milk (optional)
- 200 gram firm tofu cut into cubes
Instructions
- Press the tofu to remove excess moisture. Place it between paper towels and set a heavy object on top for 10-15 minutes. Cut the tofu into cubes.
- Optionally, pan-fry the tofu cubes in a little oil until golden on all sides.
- Clean and rinse spinach with water to remove dirt particles.
- Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- Transfer the leaves immediately to the bowl of ice-cold water. This step stops the cooking process and retains the leaves’ green colour.
- In the same hot water, quickly boil onion, cashews, cardamom, ginger, and green chilli for 2 – 3 minutes. Transfer them to a blender along with blanched spinach leaves.
- Blend blanched spinach with onion, ginger, garlic, cardamom, cashews, and green chilli to make a smooth puree. Add ice cold water or ice cubes while blending.
- Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf. Let them splutter for a few seconds.
- Add the tofu cubes and simmer for 5 minutes, allowing the flavours to meld together. Taste and adjust salt or spices as needed.
- Garnish with a drizzle of coconut or cashew cream, and sprinkle with fresh coriander.
- Serve vegan palak paneer warm with naan, or jeera rice.
Recipe Notes:
-
- Spice Levels: Adjust the number of green chillies based on your spice tolerance.
- Nut-Free Option: Use coconut milk instead of cashews for a nut-free alternative.
- Green Colour: The right blanching technique and adding ice cubes while blending helps in getting bright green spinach puree.
- Tofu: I have used a flavoured tofu with veggies for this recipe. You can use plain tofu also.
Nutrition
Calories: 410kcal | Carbohydrates: 24g | Protein: 20g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 1376mg | Potassium: 1675mg | Fiber: 9g | Sugar: 4g | Vitamin A: 23459IU | Vitamin C: 76mg | Calcium: 423mg | Iron: 11mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Leave Your Rating & Comment