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vegan palak paneer in a bowl

Spinach tofu

Make this restaurant-style vegan palak paneer at home using simple and healthy ingredients, and enjoy it for lunch or dinner!
Course Main Course
Cuisine Global, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Sravanthi


  • 2 cups chopped spinach around half pound
  • 1 cup water
  • 8 ounce firm tofu
  • ½ cup chopped onions
  • 2 tablespoon sattu optional, instead use cashew powder
  • 1 teaspoon ginger chopped
  • 2 green chili
  • 4 cloves
  • 3 cardamom
  • 1 tablespoon oil
  • ½ teaspoon cumin powder
  • ¼ teaspoon garam masala powder
  • Salt to taste


  • Heat a pan and add oil to it.
  • Once it is hot, add cloves, cardamom, chopped onions, and chopped ginger to it. Let this onion mixture cook for few minutes.
  • Now add roughly chopped spinach and green chili (if using) and let it wilt.
  • Switch off the stove once the leaves are wilted fully. Keep this spinach mixture aside and allow it to cool down.
  • Meanwhile, heat another pan and fry the tofu slices on both sides.
  • Turn them and let it cook on another side as well. I have just sprinkled some salt on both sides. 
  • Once you fry both sides, cut them into squares.
  • Take the cooled spinach mixture into a blender jar and add roasted Bengal gram flour (sattu flour).
  • Blend this spinach mixture into a smooth paste usin water and add it back into the pan.
  • Cook this spinach mixture for two or three minutes on low flame.
  • Now add cumin powder, allspice powder, and salt to it and mix it well.
  • Simmer it for three or four minutes and switch off the stove. To this mixture, add the fried tofu, and the spinach tofu is ready to serve!