Palak Paneer is an Indian dish made from creamy, spiced spinach and Paneer cheese. We made a vegan choice from tofu. We chose aromatic basmati rice and quick two‑ingredient naan as the side. A delicious, balanced and vegetarian food that even carnivores would love.
Nutrition (1 serving)
- 545 kcal
- 68 g carbohydrates
- 19 g fats
- 28 g protein
Per 2 portions
- 350 g tofu
- 300 g spinach leaves
- 250 ml coconut milk
- 5 g olive oil spray
- 80 g non-fat Greek yoghurt
- 80 g spelt flour
- 1,5 tsp salt
- 1 tsp curry spices
- 1,5 tsp garam masala
- 1 tsp ginger powder
- 4 cherry tomatoes
Instructions
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Fry the tofu until golden in a pan with some oil. Season it with salt and sprinkle with some curry seasoning. If you are using silken tofu, it might take longer before it turns golden, approximately 7 minutes on each side.
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Simmer the spinach in a large pan. Season it with salt. Add in the coconut milk, halved cherry tomatoes and simmer for a short moment. Mix with an immersion blender to finish. It doesn't have to be completely smooth; the texture is up to you.
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Add in the tofu and mix. Serve with basmati rice and Indian bread (naan). You can make one by mixing yoghurt (vegans can use soya yoghurt), flour, a pinch of salt and baking powder. Divide into two parts and roll them out into thin flatbreads. Fry them in a hot pan without oil.
