Vegan palak paneer
*Plus 24 hours of marinating
Palak paneer is a traditional dish from India whose main ingredient is spinach ("palak" in Hindi). This 100% plant-based version is made with spinach, paneer-style tofu and a delicious vegetable-based sauce with garam masala and fresh ginger, in which all the ingredients are immersed and brought together.
Palak paneer stands out in Indian cuisine because, despite being rich in spices (as is usual in this type of cooking), its flavor is very delicate.
The main characteristics of this preparation are a very creamy texture and a very mild, subtly spiced flavor. It is also served with small cubes of tofu, tastily seasoned so that their flavor is reminiscent of plant-based ricotta cheese, since the components used to make them are very similar and their taste is just as light.
This dish is even more delicious served with boiled or steamed rice, or with naan bread, roti or chapati. Also, by increasing the amount of liquid, it can be enjoyed as a soup, making it a different version that is ideal for winter.
As a whole, this recipe is very rich in protein, lecithin, fiber, flavonoids, antioxidants, alliin, curcumin, omega-3, omega-6 and omega-9 fatty acids; beta-carotene, lycopene, vitamins A, C, E, K and B (B1, B2, B3, B6 and B9, or folic acid); boron, calcium, copper, chromium, phosphorus, iron, lithium, magnesium, manganese, molybdenum, potassium, selenium, silicon, vanadium and zinc.
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Measurement system
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For the paneer tofu
For the palak
Notes
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- Step 1In a container, put the diced tofu, the lemon juice, the nutritional yeast and the salt. Stir well, seal the container tightly and refrigerate for at least 24 hours.
- Step 2Also put the coconut milk in the fridge for at least 4 hours.
- Step 3Once the marinating and chilling time has passed, wash the spinach well and heat a pot of water with a little salt. When the water comes to a boil, add the spinach and, once the water returns to a boil, let it cook for 2 minutes. Transfer the spinach to a colander and set aside.
- Step 4Chop the onion and garlic. Set aside.
- Step 5Wash the tomato, peel it, remove the seeds and cut it into small pieces. Set aside as well.
- Step 6In a frying pan, heat three quarters of the oil over medium heat and, when it is warm, add the onion, garlic and grated ginger and let it cook for 5 minutes.
- Step 7Add the tomato, stir and let everything cook for 10 more minutes.
- Step 8After this time, transfer the sofrito to the blender jar, add the spinach and the seeded chile and blend. Add a little water and blend again, until you get a thick purée texture. Set aside.
- Step 9In a frying pan, heat the remaining oil and sauté the tofu for 1 minute. After this time, take it out and set aside.
- Step 10In the same pan where you sautéed the tofu, add the spices and the salt, stir a little and add the spinach "purée" you prepared.
- Step 11Stir again, add the coconut milk (solid part only) and let it cook for 5 minutes over low heat, stirring occasionally.
- Step 12Add the tofu to the pan with the rest of the ingredients, stir and let everything cook together over low heat for 5 minutes, stirring occasionally. After this time, turn off the heat and serve.