Palak Paneer

Palak Paneer
This is possibly the most delicious and easiest recipe you will ever make for Palak Paneer, and yes it’s vegan.

  • 500gms Spinach*
  • 1 tbsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder (more/less as per preference)
  • 1 tsp salt
  • 325 gms Firm Tofu diced
  • 1 onion finely diced (approximately 125 gms)
  • 1 tbsp ginger and garlic (paste/finely chopped)
  • 3/4 cup soy milk
  • 80 gms vegan cream cheese
  • 1 tbsp almond meal (This is optional to give extra creaminess)
  • 2 tbsp canola oil
  • Spare water if needed.


  • Add the spinach, all the spices, and salt in a blender. (Add a little water if needed to blend)
  • Blend until smooth. Keep aside.
  • Heat up the oil in a large and deep non-stick frying pan, on medium heat.
  • Add the onions and fry until golden brown (3-5 min)
  • Add ginger and garlic and cook for another 1 minute on low heat.
  • Mix in the spinach, and soy milk.
  • Cook for 4-5 minutes on low heat with lid closed.
  • Add vegan cream cheese, almond meal, and tofu and mix well.
  • Cook for 4-5 minutes on low heat or until the Tofu is heated through and spinach is cooked. Taste and adjust salt. If the sauce is too thick, add a touch more milk.
  • Serve hot with vegan naan/bread.

*The easiest and cheapest way: Frozen chopped spinach leaves. Thaw them and blend them.

*You can also use fresh English spinach leaves or baby spinach leaves. If using fresh English/baby spinach, blanch them, cool them and then blend them with a splash of water.

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