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Palak Paneer

Vegan Palak Paneer

A delicious vegan take on one of the most popular Indian dishes
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Thermomix

Ingredients
  

  • 1 Bunch Silver beet
  • 1 Bunch Course greens (something with a stem you can keep on)
  • 1 Bunch Fresh coriander
  • 1 Bunch Fenugreek leaves (or 5tbs of dried leaves)
  • 2 Green chillies
  • 2 Onions
  • 2 Tomatoes
  • 1 Red capsicum
  • 1 Fresh ginger (about an inch piece)
  • 5 Garlic cloves
  • 3 tbsp Oil (plus some oil for frying the tofu. My preference is rice bran oil)
  • ½ tsp Turmeric powder
  • ½ tsp Garam masala (or your preferred spice blend)
  • ½ tsp Red chilli powder
  • Salt to taste
  • 200 grams Firm tofu
  • 150 ml Coconut yogurt (plain)

Instructions
 

  • Place the onions and oil in the bowl. Chop 5 sec/Speed 9
  • Saute 5min/Varoma/Speed 1
  • Add the garlic and the ginger to the bowl. Chop 5 sec/Speed 9
  • Saute 2 min/Varoma/Speed 1
  • Add the tomatoes to the bowl. Chop 5 sec/Speed 9
  • Saute 3.5 min/Varoma/Speed 1
  • Add the turmeric, garam masala, chilli powder, half the sak (green leafy vegetables), green chilli, and ½tsp salt to the bowl. Saute 5 min/100/Speed 1.5
  • Add the other half of the sak. Saute 5 min/100/Speed 1.5
  • Blend 15 sec/Speed 9 (slowly increase to 9)
  • Add coconut yogurt to bowl. Saute 5 min/80/1.5 (reverse)
  • Cube the tofu and shallow-fry in oil (I fry just the top and bottom so there is still a nice white colour around the sides of the cube)
  • Slice the capsicum into strips and shallow-fry in the leftover oil
  • Poor the sak mixture into a serving bowl and stir in the tofu cubes and capsicum strips
Keyword Comfort Food, Vegan