Paneer Palak was always THE MUST HAVE dish to order at any restaurant! Growing up, I used to LOVE to have this dish with naan. It was truly a decadent, “happy food” meal for me!
And then…I became vegan. For many years, I was told that paneer palak (spinach and cheese curry) was a great meal because it had both protein and iron from the spinach. Much to my surprise, I found out that dairy actually restricts the absorption of iron.
So here’s my version of a vegan gluten free “paneer” palak. You guessed it, I use tofu! BUT! There’s a trick! BOIL the tofu. Trust me – boiling the tofu cubes makes them so soft! This is a super easy recipe that I’m sure you’ll love!
Enjoy!
xoxo!
INGREDIENTS:
- 1 package of firm tofu – 454 grams – cut into cubes
- 1 package of baby spinach – 312 grams (11 oz)
- 3 Tbsp of oil – organic grapeseed oil
- 3 large cloves of garlic – chopped finely
- 1 tsp cumin seeds (jeera)
- 1.5 Tbsp of dry fenugreek leaves (kasoori methi leaves)
- 1-2 green chillies (depending how spicy you like your food!)
- 1/2 cup (40 grams) of chickpea flour (besan)
- 1/2 cup of water
- salt to taste (roughly 1/2 Tbsp)
- ginger slices for garnish
STEPS:
- Step 1 – Blend the washed spinach with water and the green chillies
- Step 2: Boil the cubed tofu for 7-10 minutes – strain and keep aside
- Step 3 – On high heat, add oil to a saucepan and sauté the cumin (jeera) seeds and chopped garlic
- Step 4 – add the chickpea flour (besan) to the saucepan and mix and cook on medium heat for 3-4 minutes
- Step 5- WARNING – this step may cause some splattering on your stove – Add the blended spinach mixture to the saucepan
- Step 6 – Add dry fenugreek leaves (kasoori methi) to saucepan
- Step 7 – Add boiled tofu and salt to saucepan
- Step 8 – Let simmer on low heat for about 7 – 10 minutes
- Step 9 – Serve with ginger slices (optional) and rice
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