Vegan Palak Paneer without the Paneer

This is probably one of my favorite Indian dishes, it is super versatile and crazy easy and quick to make! It’s a great way to get a lot of greens in and its packed with micronutrients!

There are a lot of ways to make this and like with lots of Indian dishes there really are no rules, but there are 1 in this case: DO NOT USE A LID AT ANY POINT IN THE RECIPES!!! The short version why that is is because we want to keep that vibrant green color and if we use a lid it will look muddier

Paneer is an Indian cheese, so my vegan version of this is to use a soy bean cheese aka tofu.

1-2 servings:


  • 250g / 0.55 pounds firm tofu


  • 2 big handfuls spinach (around 180g / 0.4 pounds)


  • 1 handful fresh coriander, optional


  • 1 green chili, cut of the top


  • 1 tbsp oil


  • ½ tsp cumin seeds


  • ½ tsp mustard seeds


  • 1 bay leave


  • 1 medium onion, finely chopped


  • 2 garlic cloves, minced


  • 1 tbsp grated fresh ginger


  • 2 medium tomatoes, chopped


  • ½-1 tsp garam marsala spice


  • 3-6 tbsp coconut milk from a can


  • Salt and lime juice to taste


  1. In a frying pan or Air fryer, fry the tofu in a little oil until it gets crispy on the sides.


  2. Wash all the Spinach and coriander


  3. In a big pot boil water and add all the Spinach and cook for 30 sec to 1 minute, until they go soft.


  4. Add the Spinach, coriander and the green chili in a blender or use a hand blender and blend until you get the consistency you like.


  5. In a pan add the oil, cumin, mustard seeds and bay leave and fry until they start to pop, turn the heat down to medium heat.


  6. Add the onion, garlic and ginger and cook until the onion gets soft.


  7. Add the tomato and cook for 2-3 minutes. You may add a bit of water if needed.


  8. Add the garam marsala spice and the green mix and cook for 3-5 minutes till it thickens a little.


  9. Add the tofu and coconut milk and mix it.


  10. Taste with salt and lime juice



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