This restaurant-style north Indian vegan Palak Paneer recipe is creamy and perfectly spiced. Cubes of tofu "paneer" swim in a delicious spinach sauce that's perfect to scoop up with naan or roti.
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What is palak paneer?
Palak paneer is a creamy, mildly spiced north Indian spinach curry with cubes of paneer, a soft cottage cheese. It is sometimes called "saag paneer" ("saag" is a catchall word in Hindi for all leafy greens; "palak" means spinach).
This is a delicious dish and it is also very healthy when veganized. The spinach brings in loads of healthy vitamins and nutrients and the tofu adds a hefty dose of protein.
Palak Paneer is not a difficult dish to veganize because it is almost vegan -- other than the paneer, that is, and some cream added to finish the recipe. When I first posted this recipe in 2008, I used cubes of tofu to stand in for the paneer. It was a new idea at the time, but one that has stood the test of time.
Instead of using cream to finish the tofu palak paneer recipe, we will use cashew cream, an appropriate substitute for cream in north Indian recipes.
Why you will love this recipe
- Authentic and delicious. This vegan palak paneer recipe is as close as possible to a traditional palak paneer without the dairy ingredients. The tofu paneer does a great job of absorbing the marinade and the flavors of the spinach. Some Indian cooks fry the paneer before adding it to the spinach, and some don't. I like to bake or air fry the tofu (get my amazing, easy air fryer tofu recipe here!) for the perfect balance. The flavor and texture of the chewy tofu is a perfect contrast to the creamy sauce.
- Easy recipe. While the ingredient list may have some special ingredients, like dried fenugreek leaves, these are easy enough to source. The recipe itself is straightforward enough and not difficult even for a beginner cook.
- Allergy-friendly. If soy-free, substitute the tofu with non-soy tofu, like chickpea tofu. You can also add potatoes instead of tofu, like one would to make a saag aloo or aloo palak.
Ingredients
- Tofu. Use extra firm tofu. Press the water out before you cube it. You can use the tofu as is, or, for a chewy texture, air fry the tofu or bake it.
- Vegetable oil. I use avocado oil. Use any flavorless vegetable oil, including grapeseed oil, peanut oil or sunflower oil.
- Spices: Cloves, cinnamon, green cardamom pods, cumin seeds, turmeric, cayenne, ground coriander, ground cumin and garam masala.
- Herbs: garlic, ginger-garlic paste
- Vegetables: onions, tomatoes, kasoori methi (dry fenugreek leaves, optional), frozen spinach. If using fresh spinach blanche it for a couple of minutes in boiling water and then puree. You can skip this step when you use frozen spinach.
- Salt to taste
- Cashews for cashew cream. Use pumpkin seeds if allergic to nuts.
How to make vegan palak paneer
Heat the oil in a large skillet over medium heat. Add the cloves, cardamom and cinnamon and, when they start to color, add the cumin seeds.
When the cumin seeds begin to darken and become aromatic, add the onions and the garlic along with 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.
Add the turmeric, cayenne, cumin and coriander powders 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 the cubes of tofu. Mix well and let the sauce simmer for a couple more minutes.
Add the cashew cream and mix it in. Check for salt and add as needed. Turn off heat.
For the optional tadka, heat two teaspoons oil in a small skillet. Add a tablespoon of julienned or grated ginger to the oil, let it fry for a minute, stirring constantly, then pour over the palak paneer.
Expert tips
- Saute the onions to the point where they begin to turn golden brown. This develops flavor and the onions will melt into the sauce.
- Prep the tofu to your preference. You can bake or air-fry the tofu before adding it to the palak sauce for a chewier texture. But if you prefer softer cubes of tofu in the palak paneer, use them directly. Add them toward the end of cooking, when you know you won't be needing to stir the palak paneer much, so you don't break the tofu into little bits.
- Use frozen spinach. You can use fresh spinach, but I prefer frozen because I can more easily find frozen organic spinach at the supermarket, it won't go bad on you because you can freeze it until you are ready to use it, and it usually costs less.
- Don't use coconut milk. I explain the reason for this in my post on how to veganize Indian recipes with appropriate substitutes. If you want to make this dish nut-free, leave out the cashew cream and use oat cream or pumpkin seed cream.
Tweaks for special diets
- 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. You can skip the optional tadka at the end.
- Soy-free: Use soy-free tofu, like chickpea tofu. Or use boiled potatoes instead of tofu.
- Low-carb: Palak paneer has very few carbs to begin with, and the tofu adds a nice amount of protein.
Serving suggestions
- Serve the tofu palak paneer with an Indian flatbread like roti, aloo kulcha or vegan naan.
- Serve it with basmati rice or jeera pulao.
- Serve a spicy curry like chana masala or Pindi chole alongside the palak paneer for a yummy north Indian meal.
Storage instructions
- Refrigerate: Store in the fridge in an airtight container for up to four days.
- Freeze: You can freeze leftovers in a freezer-safe container for up to three months. The tofu will become chewier when frozen.
- Reheat: Reheat in a saucepan or microwave. Add water if needed to thin out the gravy and check for salt.
More vegan Indian recipes
Vegan Palak Paneer with Tofu
Equipment
Ingredients
- 14 oz extra firm tofu (press out the water, then cut into ½-inch cubes)
- 2 tablespoon cashews (use pumpkin seeds if nut-free)
- 16 oz frozen spinach (substitute with two large bunches of fresh spinach*)
- 1 tablespoon avocado oil or any neutral 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
- 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 avocado oil or any neutral oil
- 1 tablespoon ginger (julienned)
Instructions
- If you'd like to bake or air-fry the tofu cubes before adding them to the recipe, do so in advance.
- Make cashew cream by blending the cashews with 3 tablespoons water until very smooth. Set aside.
- Heat the oil in a large skillet over medium heat. Add the cloves, cardamom and cinnamon and, when they start to color, add the cumin seeds. When the cumin seeds begin to darken and become aromatic, add the onions and the garlic. 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. Add the turmeric, cayenne, cumin and coriander powders 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, then 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.
Xieyu
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!
Vaishali
Hi Xieyu, so happy you enjoyed the palak paneer--one of my favorites too!
Sovery
Dear Vishali,
Thank you so much for the well thought out recipe 🙂 I do have a question if you don't mind. I rarely have fresh tomatoes where I live, is it possible to substitute with a vegan yogurt, maybe while also substituting the cashew cream in this case? Thank you so much for your time 🙂
Vaishali
Hi, are canned or tinned tomatoes an option? If yes, you can sub with 1/2 cup puree or two to three whole canned tomatoes. If not, yes, go ahead and use the vegan yogurt. You might want to add in a tiny bit of sugar, no more than 1/2 tsp, to compensate for some of the sweetness tomatoes add to this dish. Let me know if you try!
Sovery
Thank you, yes! I've made it a few times and it works with the plain unsweetened soy yogurt and 1/2 tsp. sugar (plus your homemade garam masala and Kasoori Methi)! Tastes just beautiful 🙂 Thank you so much! 🙂
Siobhan
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
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
Thank you for that info. I was going to ask.
Diane
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
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
They are pretty important for the flavor here, so you can't leave them out. You can use canned!
Tracey
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
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
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
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
Hi JN, frozen is perfectly fine. Thaw before adding. Thanks for your kind words! 🙂
Abbey Southall
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
Hi Abbey, no, you don't. You want them to just roast so they're crunchy with the rice.
Abbey
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
Abbey, that's lovely to hear. Thanks for your kind words, and for letting me know.
ash
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
Hi Ash, it would curdle but you won't get great flavors. I would just sub with potatoes.
Vaishali Honawar
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
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
Barb, how wonderful! So happy you liked the recipe and thanks for letting me know.
Barb
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
Vaishali, can I substitute almond milk with regular milk(whole milks or 2 %)
Vaishali
Anon, yes, but water would be even more perfect.
Shelly
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!!