Vegan Palak Paneer with Tofu & Mushroom
An authentic indian spinach dish I've been making for years, this creamy gravy is delicious and best paired with chapathi or basmati rice.
Servings: 4
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!