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PALAK VEGAN ‘PANEER’
I encourage you to give this dish a try, as it's easy to make, smells amazing and has just the right amount of richness and spice.
Servings
4
Ingredients
Extra Firm Tofu - 250 gms
organic
Fresh Spinach-6-8 cups
Cumin Seeds-1 tsp
2
medium Onions-chopped fine
Fresh Ginger- 2 tsp
grated
Crushed Garlic- 3-4 cloves
Tomato2 – 2
chopped
Ground Coriander-2 tsp
Ground Cumin- 1 tsp
Garam Masala-1/2 tsp
Red chili powder-1/2 tsp
coconut milk - 1 can 15 oz
full or reduced-fat, as desired
Coconut Oil-2 tbsp
Salt- to taste
Instructions
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 brown basmati rice or quinoa.