How long does palak 'paneer' [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can palak 'paneer' [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make palak 'paneer' [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is palak 'paneer' [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does palak 'paneer' [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Palak ‘Paneer’
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Palak Vegan 'Paneer' [Gluten-Free]

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One of my favorite Indian healthy meals is Palak paneer (spinach gravy with Indian cottage cheese). Traditional Palak paneer is made soft cheese that is not aged, called paneer. To make this recipe fully vegan-friendly we will be using tofu instead of paneer. I encourage you to give this dish... Read More

Ingredients You Need for Palak ‘Paneer’ [Vegan]

4-5 cups fresh spinach
8 ounces extra firm tofu
1 tsp cumin seeds
2 medium onions, chopped fine
2 tsp crushed ginger
2 tsp crushed garlic
2 tomatoes
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp red chili powder
1 tbsp coconut cream
3 tbsp coconut oil
Salt, to taste

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How to Prepare Palak ‘Paneer’ [Vegan]

Boil the spinach for two minutes in a cup of water.Once its cool, puree in high speed blender until all smooth.
Puree the tomatoes.
Cube the tofu and keep aside.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and tofu and let it simmer on medium heat until tofu is soft.Add a little water if its too thick.
Add the coconut creme.Turn off the heat.
Serve hot with quinoa or brown basmati rice.