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

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

Blanch the Spinach

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

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

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

Make the Spinach Sauce

• 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.

• Blend until smooth and set aside.

Make the Masala Base

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

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

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

• 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.

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

• 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.

• 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