Origin of Palak Paneer
Palak paneer is an Indian curry made with spinach, onion, tomato, spices, and paneer (which is a type of Indian cheese). A similar dish called saag paneer is made with other leafy greens (such as mustard greens) and both originated in the Punjab region of Northern India. Our inspired take has similar flavors and ingredients, but swaps the cheese for tofu to keep it plant-based. You can find a more traditional version of palak paneer here.
How to Make This “Palak Paneer”
This recipe starts with prepping your tofu in curry powder, coconut aminos, and nutritional yeast to mock the paneer or cheese in the classic take on the dish. Next you’ll sauté onion, garlic, ginger, and serrano pepper with cumin seed. Once browned, you’ll add diced tomatoes and cook until tender. While that’s happening, you’ll blanch some spinach and add to a blender with your sautéed vegetables. This creates a creamy base for the palak paneer, which will blend beautifully with your cheesy, crispy tofu! All that’s left to do is heat the mixture briefly on the stovetop with some coconut milk and more spices and you’re good to go! Such a hearty and delicious 30-minute meal! We hope you LOVE this dish! It’s: Quick & easyPacked with greensFlavorfulSatisfying& Incredibly delicious! This would make the perfect weeknight meal when you need something nourishing and delicious on the table fast! It’s filling on its own, but also pairs well with cooked grains, vegetable pakoras, easy naan, or mango chutney for the ultimate Indian-inspired meal!
Into Curries?
Be sure to check out our 1-Pot Golden Lentil Curry Soup, 1-Pot Chickpea Cauliflower Yellow Curry, or 1-Pot Pumpkin Yellow Curry. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
