Paalak Paneer

Paalak Paneer is a creamy and flavorful dish made with fresh spinach and dairy-free paneer, offering a vibrant green color and rich taste. This vegan adaptation retains the essence of the traditional dish while being suitable for those avoiding dairy.

Ingredients

• Fresh spinach - 200 grams
• Tofu - 150 grams, firm
• Coconut milk - 100 ml
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Red chili powder - 1/2 teaspoon (adjust to taste)
• Olive oil - 2 tablespoons
• Salt - to taste
• Lemon juice - 1 tablespoon
• Water - 100 ml

Steps

1. Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to ice water to preserve the color.
2. In a blender, combine the blanched spinach, coconut milk, lemon juice, and a pinch of salt. Blend until smooth and set aside.
3. In a pan, heat olive oil over medium heat. Add cumin seeds and let them splutter.
4. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
5. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
6. Add the turmeric powder, garam masala, and red chili powder to the pan, stirring well for about a minute.
7. Pour the blended spinach mixture into the pan and mix well. Add water to adjust the consistency if needed.
8. Cut the tofu into cubes and gently fold them into the spinach mixture. Cook for another 5-7 minutes on low heat, allowing the flavors to meld.
9. Taste and adjust salt and spices as needed. Serve hot with rice or roti.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in iron and vitamins A and C from spinach.
• High in protein and calcium from tofu, making it a great dairy-free option.

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