Vegan Punjabi Palak Paneer Recipe (Indian Spinach Curry)
Today we are making a Vegan Punjabi Palak Paneer Recipe (Indian Spinach Curry)! Palak Paneer is a beloved North Indian dish that hails from the Punjab region, traditionally made with paneer (a firm, non-melting Indian cheese) simmered in a rich and creamy spinach gravy. In today’s recipe, we use tofu instead of paneer!
Known for its vibrant green color and comforting, mildly spiced flavor, it’s a staple in Indian households and restaurants alike. The dish combines blanched spinach with onions, garlic, ginger, and aromatic spices like garam masala and cumin. The creamy texture often comes from either pureed spinach or a touch of cream, giving the curry its smooth consistency.
Typically, Palak Paneer is made with fresh spinach as the star ingredient, providing the dish with its signature green hue and a healthy dose of nutrients. Paneer is gently fried or added fresh into the gravy, giving it a soft, creamy texture that pairs perfectly with the mildly spiced spinach sauce. Though it’s traditionally vegetarian, the use of paneer makes it unsuitable for those following a vegan diet, which is where our recipe comes in. By swapping out the dairy-based paneer with tofu, we can still enjoy the rich, creamy flavors of this classic Indian dish—without the dairy.
In today’s Vegan Punjabi Palak Paneer, we’re keeping things just as flavorful and creamy but with a plant-based twist. We’re using fresh spinach for added texture and flavor complexity. The tofu stands in for paneer, and coconut milk provides the creamy richness typically achieved with dairy cream. Aromatic spices like garam masala, coriander, and roasted cumin powder infuse the dish with warmth and depth, while dried fenugreek adds that authentic North Indian flavor. Serve it with rice or warm naan for a hearty, satisfying meal!
Why You’ll Love This Vegan Punjabi Palak Paneer Recipe
Vibrant, Fresh Ingredients: The blend of fresh spinach in this recipe creates a dish that’s both visually stunning and packed with nutrients. Spinach is known for being rich in iron, calcium, and vitamins, and adds a depth of flavor that keeps the dish fresh and light, yet indulgent at the same time. You’ll love how vibrant and nourishing this recipe feels, offering a wholesome twist on the traditional Palak Paneer.
Restaurant-Style Flavor at Home: This recipe brings all the authentic flavors of a restaurant-style Punjabi Palak Paneer right into your kitchen. The carefully selected spices – like garam masala, coriander, cumin, and fenugreek – infuse the dish with warmth and complexity, while the creamy coconut milk gives it that luxurious, rich texture typically found in Indian restaurant curries. Despite its gourmet feel, it’s surprisingly easy to make at home, so you can enjoy a flavorful, authentic Indian meal without stepping outside your door. Whether you’re cooking for yourself or entertaining guests, this dish offers that “wow” factor with minimal effort.
Substitutions
Tofu: Opt for extra-firm tofu for the best results. It has the right texture and consistency to mimic the creaminess of traditional feta cheese. Before using it, make sure to press the tofu to remove excess moisture. This will help achieve the desired creamy texture.
GMO soy crops are grown using artificial fertilizers and pesticides, so I avoid them if I can. However, I usually find the main tofu brands available in my local supermarket are already non-GMO, such as Soyganic and Sunrise!
Oil: Extra-virgin olive oil works best here, but virgin olive oil is the next best substitute. Other oils don’t have the same flavor, so I do not recommend to substitute.
Vegan Punjabi Palak Paneer Recipe Notes
- Blanching the spinach, as described in the recipe card, preserves its vibrant green color, which is essential for a visually appealing Palak Paneer. After blanching, immediately transferring the spinach to ice water helps maintain that brightness.
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If you make this Vegan Punjabi Palak Paneer Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Punjabi Palak Paneer Recipe (Indian Spinach Curry)
Equipment
- Medium Pot for boiling spinach
- Colander for draining spinach
- Large Pot for blanching spinach
- Skillet
- Immersion Blender
Ingredients
For the Tofu
- 1 block (300 g) extra-firm tofu
- 2 tbsp avocado oil
For the Curry
- 9 cups fresh spinach packed
- pinch pink salt for blanching the spinach
- ice cubes for blanching the spinach
- 2 tbsp avocado oil
- 2 medium white onions diced
- 6 medium garlic cloves finely grated
- 1 tbsp fresh ginger finely grated
- 3 tbsp tomato paste
- 2½ tbsp dried fenugreek rub the dried fenugreek leaves between your hands to crush them before adding
- 2¼ tsp pink salt
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- ½ cup lukewarm water
- 1 tsp garam masala powder
- 1 can (400 mL) full-fat coconut milk
Instructions
Pan-Fry the Tofu
- Open the pack of tofu and drain the water. Cut the block into ½-inch cubes.
- In a skillet over medium heat, add in the avocado oil. Once heated, evenly spread out the tofu cubes. Ensure the oil fully coats the pan.
- Pan-fry the tofu for about 1-2 minutes per side, until lightly browned – they should still be a bit soft, not super crispy. Flip the pieces over and repeat on the other side.
- Once it's done, sprinkle a bit of pink salt and toss the tofu. Then transfer to a bowl and set it aside.
Blanch the Spinach
- Bring a pot of water to a boil with a pinch of salt. Once boiling, add in the spinach and boil for 30 seconds to a minute.
- While the water is boiling, prepare an ice bath by filling a large bowl with cold water and adding ice cubes.
- Using a colander, immediately transfer the blanched spinach to the ice bath.
- Let the greens sit in the ice bath for about 1-2 minutes. Once cooled, drain the water in a colander. Gently squeeze out any excess water and set aside.
Make the Spinach Curry
- Place the same skillet that was used for the tofu, over medium heat. Add in 1 tbsp of the avocado oil.
- Once hot, add in the onions and garlic. Stir for a few minutes, until the onions are golden brown for 8-10 minutes. Add in the remaining 1 tbsp of avocado oil halfway through this process, as the pan will become dry without it.
- Add in the ginger and tomato, stir for 1-2 minutes more. Add in a few tbsp of lukewarm water as the pan dries up, so the ingredients don't stick to the bottom.
- Stir in the spices (except the garam masala). Slowly add in a half cup of water, to avoid the mixture sticking to the pan.
- Stir in the spinach and coconut milk.
- Let it cook, covered, on medium-low for about 10 minutes, stirring every other minutes. Add in lukewarm water if the mixture starts to stick to the bottom of the pan.
- Add in the garam masala.
- Cover the pan to avoid splattering, and use an immersion blender to blend the mixture until smooth. Taste test and add more salt as desired.
Put It Together
- Stir in the pan-fried tofu cubes.
- Let it cook on medium-low for another 10 minutes, ¾ of the lid covered, stirring occasionally. The mixture will bubble and splatter, so it's important to keep it covered for the most part, allowing a bit of heat to escape.
- After about 10 minutes, remove from the heat and serve with warm naan. If a thicker consistency is desired, continue cooking and stirring the mixture until thickened. Then remove from heat and enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
