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aerial shot of vegan palak paneer with tofu in a bowl
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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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 2 adults
Calories: 410kcal
Author: Hina Gujral

Equipment

  • 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.
  • Pour the spinach puree into the pan. Add coriander powder, red chilli powder, and salt. Mix well. If the gravy seems too thick, add water or coconut milk.
  • 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.

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