Description
An Indian curry is always an enjoyable chilly weather comfort food, and this vegan palak paneer with tofu is no exception!
Ingredients
Units
Scale
- 350 g spinach
- 396 g tofu block
Masala
- 1/2 tbsp vegan butter
- 1 tsp cumin seeds
- 1 onion
- 2 green chillies
- 5 garlic cloves (finely chopped )
- 1 tsp grated ginger
- 2 small-medium tomatoes
- 1/4 cup cashews
- 1 1/2 cups water
Palak 'Paneer'
- 1 tbsp vegan butter
- 1/4 tsp ground turmeric
- 1 tsp kashmiri chilli
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 1 tsp kasuri methi
- lemon juice (to taste)
Instructions
Prepping the Tofu
- Press the tofu for 30 minutes to remove the excess water. then cut into cubes. Bring a pot of water to a boil, add in 1-2 tsp salt and the cubed tofu. Boil for 2 minutes, drain immediately. Set aside.
Masala
- Add water into a deep pan, bring water to boil then add in the spinach leaves. Boil for 3-4 minutes. Drain water, then transfer into a bowl filled with ice water. Once the spinach feels cool, drain water and transfer the spinach into a blender. Keep it aside until needed.
- In the same pan. heat vegan butter over medium heat. Add cumin seeds, and once they become fragrant add in the onions, green chillies, ginger and garlic. Cook for 4 minutes. Next, add in the chopped tomatoes and cashews, cook for 5 minutes. Transfer the mixture along with 1 cup of water into the blender and blend until smooth. Set aside.
Palak 'Paneer'
- In the same pan, heat vegan butter over medium heat. Add in ground turmeric, Kashmiri chilli powder, ground cumin powder. Mix and cook for a few seconds. Pour in the palak sauce. Add 1/2 cup water into the blender and give it a shake, pour that into the pan. Add salt, mix and cook for 5 minutes. Add in the vegan paneer (aka the boiled tofu), lemon juice and Kasuri methi. Cook for another 5 minutes over low flame.
- Optional: In another small pot heat 1 tbsp oil over medium heat. Add in cumin seeds and temper until fragrant. Transfer the tempered cumin seeds over the curry, along with 1-2 tbsp of vegan yoghurt.
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 212