My recipe for vegan palak paneer tastes authentic and delicious without any dairy. I have an important tip on making this restaurant-style. Serve with roti or vegan naan.
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Palak paneer, sometimes called saag paneer, is a mildly spiced north Indian curry of pureed spinach (palak) with creamy cubes of paneer, an Indian cottage cheese. It's a popular offering on Indian restaurant menus alongside other Punjabi dishes like chana masala and baingan bharta.
This is a fairly easy dish to veganize and I can confidently say that if you love palak paneer you will adore my vegan palak paneer. When I first created this recipe and shared it on the blog in 2008, I came up with the idea of using tofu as a substitute for paneer (the use of paneer to replace tofu in Indian recipes has since been widely adopted by other vegan cooks). I also like baking or air-frying the tofu cubes so they are slightly chewy on the outside and creamy inside. This way they contrast nicely with the smooth curry.
This is a simple recipe and it is quite beginner-friendly. You can make it with either fresh or frozen spinach, but using frozen spinach will save you an additional step. My most important tip is to focus more on the flavor of the spinach than the color. This is what they do in restaurants - they cook the spinach long enough, until all of its raw and grassy flavor has disappeared and the spices have fused with the spinach. Made this way, the palak paneer won't have a deep green color but it will look beautiful and taste much better.
I was looking for a good vegan palak paneer recipe and was thrilled to find this one which didn't seem too complicated. And holy cow! It packs so much flavour and cashew cream added just the right amount of richness. Will definitely be making it again soon with frozen spinach! - Xieyu
Recipe card
Vegan Palak Paneer
Ingredients
- 14 oz baked tofu (or air-fried tofu, cut into ⅓-inch cubes)
- 2 tablespoon cashews (use pumpkin seeds if nut-free)
- 16 oz frozen spinach (substitute with two large bunches of fresh spinach. See FAQs below for more on this.)
- 1 tablespoon oil
- 4 cloves
- 1-inch piece cinnamon
- 5 green cardamom pods
- 1 teaspoon cumin seeds
- 1 large onion (finely diced)
- 3 cloves garlic (thinly sliced)
- 1 heaping tbsp ginger garlic paste (or use 4 garlic cloves and a 1-inch piece of ginger, crushed together into a paste)
- 3 medium tomatoes (finely diced)
- ½ teaspoon turmeric
- ½ teaspoon cayenne (adjust up or down based on your taste)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoon garam masala
- 1 tablespoon kasoori methi (dry fenugreek leaves). Optional, but I strongly recommend it.
- Salt to taste
For optional tadka finish
- 1 tablespoon oil
- 1 tablespoon ginger (julienned)
Instructions
- Puree the spinach with ½ cup water. Set aside.
- Make cashew cream by blending the cashews with 3 tablespoons water until very smooth. Set aside.
- Heat oil in a large skillet over medium heat. Add the cloves, cardamom and cinnamon and, when they start to color, add the cumin seeds. Toast until the cumin seeds become aromatic, about 30 seconds.
- Add onions and garlic to the spinach. Add a pinch of salt. Saute for a few minutes until the onions start to turn golden-brown.
- Add the ginger-garlic paste, saute for a couple of minutes, then add the tomatoes.
- Also add the turmeric, cayenne, cumin and coriander powders to the skillet and mix well. Cover and let the tomatoes cook until they are very soft and pulpy.
- Add the kasoori methi, if using, and mix well.
- Add the spinach puree, mix, and let the sauce come to a boil. Lower the heat and continue cooking the spinach for 10 minutes. Add some vegetable stock or water if it looks too thick, but don't add too much liquid at this point-- you want the spinach to cook thoroughly and lose any raw flavor.
- Add the garam masala and stir it in.
- Finally stir in the tofu cubes. Let the sauce simmer a couple of minutes.
- Add the cashew cream, add salt, stir in, and turn off heat.
Make optional tadka
- In a small skillet, heat the oil over medium heat. Add the julienned or grated ginger and saute for a minute, stirring constantly. Carefully pour over the cooked palak paneer. Serve.
Notes
- Saute the onions until they begin to turn golden brown. This develops flavor and the onions will melt into the sauce.
- You can add plain tofu (without baking or air-frying) to the curry if you want a creamier texture.
- To make the palak tofu paneer oil-free, toast the spices and cumin seeds on a dry skillet, then add onions and garlic along with a quarter cup of water. Saute until the onion starts to brown.
Nutrition Information
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Frequently asked questions about vegan palak paneer
If using fresh spinach, blanch it first by putting it in boiling water for a minute, then placing the spinach in a bowl of ice. Puree and proceed with rest of the recipe.
Substitute the tofu with non-soy tofu, like chickpea tofu. You can also add potatoes as one would to make saag aloo or aloo palak.
When I first began making my vegan palak paneer I did marinate it first, but soon I realized it was an unnecessary step. The tofu is porous and absorbs the flavors of the spices in the spinach curry beautifully.
Absolutely! Heat oil and add the whole spices. Add one cup of the tomato onion sauce and the pureed spinach. Cook together until spinach no longer tastes raw. Add garam masala and cashew cream.
Use pumpkin seeds or melon seeds instead of cashews. Please don't use coconut milk to make palak paneer. I explain the reason for this in my post on how to veganize Indian recipes with appropriate substitutes, but briefly, coconut milk will give the palak paneer an inauthentic flavor.
Serve the tofu palak paneer with an Indian flatbread like roti, aloo kulcha or vegan naan. You can also serve it with a simple dal alongside basmati rice or jeera pulao.
Store palak tofu paneer in the fridge in an airtight container for up to four days. You can freeze leftovers in a freezer-safe container for up to three months. The tofu will become chewier when frozen. Reheat in a saucepan or microwave. Add water if needed to thin out the gravy and check for salt.
Recipe first published in February 2008. Updated and re-published on April 12, 2024.
Siobhan says
Hi! I'm so excited to try this recipe. The long ingredients list gives me great confidence! If using frozen spinach, can you then refreeze after? I'd like to make a batch and freeze.
Vaishali says
Yes, no worries about freezing the spinach portion of this recipe--it will thaw and reheat fine. I wouldn't freeze the tofu though because it will change texture. I'd advise adding the tofu directly before serving.
Anonymous says
Thank you for that info. I was going to ask.
Diane says
Hello Vaishali. I just about never write in to bloggers sites, not because they are not good but because I tend to jump to the next thing I am looking for. I am taking the time today however to tell you how utterly pleased I am with this recipe. I have always adored Palak Paneer but I have gone from vegetarian to vegan and needed to learn to make a vegan version. Then I found you!
I served this to my husband and daughter this evening and they raved about it. I had to put the lid on the pan to stop myself from taking a second serving. This recipe is truly delightful. I look forward to reading more.
Tracey says
Looking forward to making a few Indian-inspired dishes tonight and this looks delicious! Would it be possible to make this without the tomatoes, or are they central to the recipe? Thanks so much!
Vaishali says
They are pretty important for the flavor here, so you can't leave them out. You can use canned!
Tracey says
Thanks so much for your quick reply! Unfortunately my daughter cannot eat tomatoes so I avoid cooking with them as much as possible. I'll have to make this some time when she's not at home. 🙂
Donna Fox says
Hi, I'm new to cooking Indian food and have a few questions. Do you take the piece of cinnamon ,cloves and cardamom pods out or do you eat them? and can you use powdered fenugreek spice instead of the leaves? The dish tasted great but just wanted to check about the spices. Thanks for all you do!
Vaishali says
Hi Donna, you take them out either before serving or, as is typically done in Indian homes, separate them out and remove them on your plate while eating. Some people like to eat the spices because of the additional health benefit they provide -- and the flavor. Fenugreek leaves and seeds have very different flavors, and the seeds will add a far more intense bitterness. But at a pinch you could use about 1/4 tsp of powdered fenugreek to replace the leaves.
JN says
Hi Vaishali, I have tried your recipes and they are great! Have been wanting to making a good tofu palak and I am going to make this tonight. I only have frozen spinach. Is it ok to use it? If so, how much?
Thanks for posting such wonderful recipes for Vegans like me & making them simple enough to follow. Indian recipes are so hard but you make them seem easy. :-))
Vaishali Honawar says
Hi JN, frozen is perfectly fine. Thaw before adding. Thanks for your kind words! 🙂
Abbey Southall says
Hi, I am planning to make this for friends because it looks so lovely - do you need to soak the dal at all before using? Thanks, Abbey
Vaishali Honawar says
Hi Abbey, no, you don't. You want them to just roast so they're crunchy with the rice.
Abbey says
Thanks! It was very well enjoyed. I have been very apprehensive of cooking indian food, your recipes have all been easy to follow and a big success so far, thank you!
Vaishali Honawar says
Abbey, that's lovely to hear. Thanks for your kind words, and for letting me know.
ash says
thanks Vaishali for this blog. is there any other alternative soy free vegan paneer recepie that I can try making at home . I know we can make paneer by adding a pinch of citric acid to the boiling milk and then setting it after draining out water .Do you know if a similar thing would work for almond + cashew milk ?
thanks
Ash
Vaishali says
Hi Ash, it would curdle but you won't get great flavors. I would just sub with potatoes.
Vaishali Honawar says
Hi Rhiannon, what a lovely message! You made my day. So happy you like this recipe. I wish I could make it with just-harvested spinach, it must be delicious. Unfortunately my thumb's just not green enough-- I never have luck with growingleafies.
Anonymous says
Hi Vaishali
I opened this page (bookmarked on my computer) because the spinach in my garden is ready to harvest and this has become my favourite dish in the world. I thought that before cooking it for the umpteenth time I should take the time to say thank you for such a great recipe and amazing blog!
Thank you 🙂
From Rhiannon in Australia <3
Vaishali Honawar says
Barb, how wonderful! So happy you liked the recipe and thanks for letting me know.
Barb says
I scored some fresh picked spinach at a roadside stand yesterday, and when I got home, my neighbor handed me two tomatoes from her garden. What perfect timing to make your recipe! It turned out FABULOUS! Thank you for sharing this with us!
Anonymous says
Vaishali, can I substitute almond milk with regular milk(whole milks or 2 %)
Vaishali says
Anon, yes, but water would be even more perfect.
Shelly says
I found a great way to marinate the tofu...put the sauce into a ziplock bag with the cubed tofu and shake around...kind of a 'shake and bake' thought! Worked wonderfully...haven't gotten any further on the recipe but the tofu smells great marinatiing!!
livvi says
Hi! I just found your blog and love it! Tried out these two recipes tonight and they are both delicious!
The dals in the lemon rice are still really crunchy however. Is this the correct texture or should I have fried them longer before adding the lemon juice and rice?
Thank you so much!
livvi says
Hi! I just found your blog and absolutely love it! Tonight I made the Palak Paneer and the Lemon rice. They are both delicious. But the dals in the rice are still very crunchy. Is this the correct texture or should I have fried them longer before adding the rice?
Thank you for so many great recipes!
Anonymous says
Sudha, I am a vegan with a soy allergy! it can be difficult if you're going out to eat because of the stereotype that vegans substitute what we are "missing" with soy, but if you are cooking at home it is really quite easy! Earth balance has a soy-free butter and the allergy section of the supermarket has frozen pre-made foods (if you dont like to cook) that are dairy, egg and soy free! You can even find some chocolate without soy... but don't forget that cocoa butter is NOT dairy and in my opinion means its a tastier chocolate bar! :)Instead of using tofu, I just omit it. Daiya cheese is also soy-free and veganaise has such trace amounts of soy that it doesn't affect me. According to veganaise's website it don't affect most people with soy allergies but it depends on how severe your allergy is. I make my own almond milk, but if im baking I'll use coconut milk or store-bought almond milk because of the consistency. Hmm... what other tips can I give a soy-free vegan? I don't advertise that I'm soy-free on my blog (though maybe I should start...) but I do post some recipes on there too. Good luck, my soy-free friend!
Vaishali says
Sudha, vegans don't need to depend on soy nearly as much as it's often assumed. An Indian diet of grains like rice and wheat, and legumes like beans and lentils, along with nuts, is more than enough to meet daily protein requirements for most people. I eat tofu perhaps less than once every two months, and I do it only because it's another option out there. If you use soymilk in cereals and tea and coffee, almond milk is a great, soy-free substitute.
Sudha says
it is so difficult for people with soya allergy to go vegan..any suggestions on that
Anonymous says
Thank you very much for your recipe. I tried it last night and it was delicious.
Vaishali says
Anonymous, Around 1.5 pounds of spinach should work with this recipe.
Anonymous says
This looks really good, and I'm anxious to try it as I've had great luck with all of your other recipes! Just one question: When you say to use 2 "bunches" of spinach, approximately how much spinach is that? (The "bunches" I see in the stores all seem different sizes, and sometimes I used bagged spinach.) Also, can I use frozen spinach instead of fresh and, if so, how much should I use? Thanks so much!
chirolms says
Made both the palak paneer and lemon rice last night. Both came out great. Better than most restaurants on Devon Street in Chicago. Thanks so much. I can't wait to try some of your other recipes you have posted.
Anonymous says
Made both the palak paneer and lemon rice last nice. Both were great, better than many Indian restaurants on Devon Street in Chicago. Thanks so much. Can't wait to try some more of your recipes.
Maddy says
Hi Vaishali!
Today was the first time that I ever cooked with Tofu. I made the "tofu paneer" according to this recipe and stirred it with penne and vegetables in marinara sauce.
I need some suggestions/advice on cooking with Tofu Vaishali and I really hope u can help me. Altho the marinade tasted great by itself, I felt the tofu did not absorb any flavors.. instead the light crunch on the outside was nice but one bite into it and it tasted as bland as ever. Am I doing something wrong or does tofu not absorb spices at all? Maybe then using it in Quiches, scrambled tofu and sauces is a better option?
I don't wanna give up yet. Help! 🙂
Julia says
I have not tried this specific recipe though the ones I have tried are fairly similar. This time I tried boiling the tofu cubes in a vegetable broth along with the recommended spices to flavor it. Start the broth boiling & continue until the liquid is gone(watch carefully at the end). I like it this way without frying it, but if you want the crunch factor, you could then fry it.
Daisy says
Hi Vaishali 🙂
I just want to say that, this past weekend, I tried this creamy palak paneer and I loved it! It was so delicious! The only issue about the spinach is that it shrinks a lot :(, but they're sooo good!
Thanks for sharing!
Susana.
zerbert says
I've tried several vegan versions of palak paneer, as it's one of my favorite dishes. This looks like another one I need to try really soon!! The lemon rice looks like a wonderful accompaniment as well! I've been browsing through some of your recipes and my tummy is growling. I'm married to an Indian and he always appreciates when I cook him Indian food, so I'm copying down several of your recipes to try!
Sandy Tao says
This is so delicious! Thank you!!!!!
Christine says
This looks great! Can't wait to try it.
Paulina says
This looks so good! I've got to try it sometime 🙂
Lavanya Raj says
hi vaishali...iam a great fan of tofu..my suggestion is to roast the tofu in a pan without oil.