Palak Paneer
Palak Paneer is a spinach-based curry that’s silky, vibrant, and full of flavour. It’s my go-to when I want something comforting but still packed with goodness and it's so easy!
Ingredients
Palak Paneer
- 0.5 cup onion and tomato masala
- 450 g fresh spinach
- 200 g paneer cubed
- ¼ teaspoon garam masala optional
- Splash of lemon juice
- Salt to taste
- Optional: extra water to thin
Tofu Marinade (optional)
- 200 g tofu cubed
- 3 tablespoon plain coconut yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh garlic
- 1 tablespoon neutral oil vegetable, canola, or light olive oil
Instructions
Tofu
- Cut tofu into cubes and pat dry well. Toss tofu in the marinade, coating evenly. Let it sit for 20–30 minutes (longer is fine if refrigerated).3 tablespoon plain coconut yogurt, 1 teaspoon apple cider vinegar, 1 teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon turmeric powder, 1 teaspoon grated fresh ginger, 1 teaspoon grated fresh garlic, 200 g tofu
- Pan-fry or bake the tofu cubes until golden and slightly crisp.
Onion and tomato masala
- Make up onion and tomato masala if not already batch prepped. See ingredient notes for link.
Spinach puree
- Sauté spinach until wilted (if fresh), then blend with ¼ cup water until smooth.
- Return the other half of the onion and tomato masala base (1 cup) to a pan.
- Stir in the spinach puree, adjust with water if too thick.
Paneer
- If using paneer, cut it into cubes. Soak in warm water to soften.
Add paneer or tofu
- Add softened paneer or marinated grilled tofu and optional garam masala.
- Simmer 5–7 minutes until flavors meld. Finish with a squeeze of lemon and drizzle with vegan lentil cream.
Serve with:
- Basmati rice or jeera rice, roti or naan and a quick cucumber raita or plain yogurt on the side.
Tried this recipe?Let us know how it was!