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Simplifying... Inshort

This dairy-free Indian palak paneer recipe swaps traditional cheese with tofu and nutritional yeast for a cheesy flavor.
The process involves pressing and frying tofu, blanching and pureeing spinach, and creating a flavorful base sauce with spices and tomato puree.
The ingredients are then combined and simmered, resulting in a dish that's both respectful of dietary restrictions and rich in taste, perfect to be served with rice or flatbreads.

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Calling all foodies!

Refer to this dairy-free Indian palak paneer recipe

By Anujj Trehaan

Aug 12, 2024

02:16 pm

What's the story

Palak paneer, a classic Indian dish, combines spinach and paneer in a creamy sauce. Originating from the Indian subcontinent, it's a staple in North Indian cuisine, celebrated for its smooth texture and rich flavors. Traditionally crafted with dairy, our version is fully plant-based, making it perfect for vegetarians and vegans alike. Let's begin the cooking process.

Ingredients list

Gather the following ingredients

For this dairy-free palak paneer, gather 250 grams firm tofu (paneer substitute), 500 grams fresh spinach, one large chopped onion, two pureed tomatoes, one teaspoon each minced garlic and ginger, two tablespoons oil, one teaspoon cumin seeds, half a teaspoon turmeric powder, one teaspoon coriander powder, half a teaspoon garam masala, salt to taste, and two tablespoons nutritional yeast for a cheesy flavor.

Step 1

Prepare the tofu paneer

Start by pressing the tofu to remove excess water. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top for about 15 minutes. Then cut the tofu into cubes. Heat one tablespoon of oil in a pan over medium heat and fry the tofu cubes until golden brown on all sides. Set aside.

Step 2

Blanch and puree spinach

Boil water in a large pot. Add the spinach leaves, blanching them for two minutes until they wilt but retain their vibrant green color. Immediately drain and submerge in ice water to stop the cooking process, preserving their color. Once cooled, blend the spinach in a blender or food processor into a smooth puree, ready for further use in the recipe.

Step 3

Cook the base sauce

In the same pan used for frying tofu, add another tablespoon of oil. Add cumin seeds; once they start to splutter, add chopped onions and saute until translucent. Then mix in minced garlic and ginger; cook until fragrant. Stir in tomato puree along with turmeric powder, coriander powder, and salt; cook until the oil separates from the sides.

Step 4

Combine ingredients

Add spinach puree and a half cup of water to the sauce, simmering on low for five minutes for flavors to blend. Include fried tofu cubes, sprinkle with garam masala and nutritional yeast, mixing well. Serve hot with rice or flatbreads like naan or roti, offering a meal that respects dietary restrictions while maintaining taste and tradition.