Vegan Palak Paneer

A creamy, flavorful spinach curry using tofu in place of traditional paneer.

Ingredients

For the Tofu

  • 1 block firm tofu
  • Salt for boiling water

For the Spinach Sauce

  • 2 bunches spinach
  • Water to achieve desired consistency
  • 4 cloves garlic
  • 2 inch fresh ginger
  • 1 green chili pepper
  • 1 medium tomato, roughly chopped
  • 1 teaspoon salt

Masala Base

  • 1 tablespoon olive oil (or oil of choice)
  • 2 teaspoons whole cumin seeds
  • 1 large onion, finely chopped
  • 1 green chili pepper
  • 1 inch fresh ginger
  • 5 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 1/2 teaspoon fenugreek leaves (kasoori methi) — optional

Tempering (Tadka)

  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • Pinch of asafoetida (hing)

Instructions

Prepare the Tofu

  1. Boil (1 block) firm tofu in salted water for 5 minutes. Drain, cut into cubes, and set aside.

Blanch the Spinach

  1. Using the same pot of water, add (2 bunches) spinach. Prepare an ice bath (a large bowl of ice water).

  2. After 2 minutes of boiling, immediately submerge the spinach in the ice bath.

  3. Once cool, squeeze out as much water as you can and set aside.

Make the Spinach Sauce

  1. Add the blanched spinach to a blender with (1 large) roughly chopped tomato, (4 cloves) garlic, (2 inch) ginger, (1) green chili pepper, a dash of salt, and some water.

  2. Blend until smooth and set aside.

Make the Masala Base

  1. In a pan, add (2 teaspoons) cumin seeds to hot (1 tablespoon) oil and fry for 30 seconds until fragrant.

  2. Add (1 large) finely chopped onion and cook until brown and translucent.

  3. Add (5 cloves) minced garlic, (1 inch) sliced ginger, and (1) green chili.

  4. Cook 1-2 minutes until golden, then add (1 teaspoon) ground turmeric, (1 teaspoon) ground cumin, (2 teaspoons) coriander, and (1 teaspoon) salt. Cook for 30 seconds.

  5. Reduce the heat to medium-low. Pour in the spinach sauce and cook for about 5 minutes, adding more water if required.

  6. Add (2 teaspoons) garam masala, (1/2 teaspoon) fenugreek leaves if using, and the tofu cubes. Let simmer for 3 minutes so the tofu absorbs the flavors.

  7. Garnish and serve with white rice or Indian flatbread.

Notes

  • Blanching the spinach in boiling water and then shocking in ice water preserves the bright green color
  • Squeezing out excess water from the spinach prevents a watery sauce
  • Kasoori methi (dried fenugreek leaves) adds an authentic flavor but can be omitted
  • The tofu can be pan-fried before adding to the curry for a firmer texture
  • Adjust the green chilies based on your spice preference