An authentic indian spinach dish I’ve been making for years, this creamy gravy is delicious and best paired with chapathi or basmati rice.
Palak paneer is a popular mild spinach curry made with spinach (palak) and cubes of cottage cheese (paneer). Many north indian dishes such as this one involve the use of heavy cream and butter, making it not very vegan friendly. In this recipe, we get a nice thick gravy with thick coconut milk – that is both cost effective and immensely flavourful.
I’ve been making Palak Paneer with Tofu for years because it’s just one of those dishes that scream comfort and I could eat loads of it, unintentionally having a healthy amount greens disguised as palak gravy.
Tofu adds a nice amount of protein to the dish – I have also tried making it with tempeh and I love adding chopped button mushrooms for an additional depth of umaminess.
Not only that, pan frying or baking your tofu gives it an additional crispiness and taste and makes the whole dish taste rich, creamy with a great depth of flavour due to the varying textures!
What Do I Need?
- spinach – you can use regular spinach or palak spinach you get from indian stores for a more authentic flavour. Palak spinach tastes more earthy than the regular spinach.
- juicy tomatoes – quintessential to any curry
- coriander leaves with stems – for that aroma! And no, it doesn’t taste like soap to me.
- green chili – you can adjust this based on your preference. More for a bigger spicy kick!
- brown button mushrooms – always love to add juicy mushrooms to this dish. You can also use shitake or portobello mushrooms.
- extra firm tofu – you don’t need to freeze and thaw the tofu here to give a crispy exterior but soft interior of the ‘paneer’.
- spices – minced ginger, garam masala, (kashmiri) chili powder, turmeric
- full fat coconut milk – or you could also use coconut cream but use lesser than required portion
- fenugreek leaves – for extra flavour.
Gluten free substitutions: None! This recipe is naturally gluten free.
Allium free substitutions: This recipe is also naturally allium free.
Vegan Palak Paneer with Tofu & Mushroom
Ingredients
- 100 g spinach (or palak spinach)
- 2 medium tomatoes
- Handful coriander leaves with stems
- 1 green chili
- 8 brown button mushrooms
- 2 tsp minced ginger
- 1 tbsp garam masala
- 1 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/2 tsp salt (add more to your liking)
- 200 ml coconut milk
- 1/2 cup water (if too thick)
- 1.5 tbsp olive oil
- 1 tbsp fenugreek leaves
- oil for pan frying
Baked Tofu
- 200 g extra firm tofu
- 1 tsp garam masala
- 1 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1.5 tbsp olive oil
Garnish
- coconut cream or the thick part of coconut milk
- chopped coriander
- chili powder
Additions
- chapathi or tandoori roti
- basmati rice
Instructions
- Cut up your tofu into cubes and season them with dry spices. Panfry or bake them at 200C for 15 minutes, flipping them halfway.
- Chop tomatoes and mushrooms into cubes and keep aside.
- To a pan, add olive oil and wait for it to heat up. Then add minced ginger paste, green chili and saute. Slit the green chili so more of the flavour is absorbed into the oil.
- Add diced tomatoes and saute for a minute.
- Add garam masala, chili powder, turmeric, salt and black pepper. Saute for 5 minutes until the spices fully cook and you see some oil floating at the top.
- Add spinach and cook for a minute until it fully wilts. Let the mixture cool.
- Add the spinach mixture to a blender and add coriander. Blend until smooth.
- To the pan, add chopped mushrooms and saute until browned. Add the palak mixture and give it a good mix.
- Add back in your fried tofu and coconut milk (save 2 tbsp of the thick portion for garnish later).
- Add water if the mixture is too thick. Season with fenugreek leaves at the end and give it a final good mix.
- Drizzle some coconut cream on top and serve with chapathi or basmati rice!
