Easy Plant-based Palak Paneer Recipe | How to Make Indian Spinach Curry at Home

By Seonkyoung Longest · 35 min

Ingredients

Instructions

1. Put the hot water and raw cashews in a blender and let them soak.
2. Heat a large skillet over medium-high heat with 2 tbsp of the oil. Add the garlic, ginger, onion, tomato and Serrano and sauté about 5 minutes until tender and slightly browned, then transfer to the blender.
3. Sauté the spinach in the same skillet over medium-high heat for about 2 minutes until wilted, then add it to the blender.
4. Blend the base from low speed, gradually increasing, until smooth. For more spinach texture, blend without the spinach, then add it and pulse to the texture you want.
5. Heat the same skillet over medium-low heat with the remaining 2 tbsp oil, coriander, turmeric, chili powder and cumin seeds, and stir for 30 seconds to 1 minute until fragrant.
6. Carefully pour in the blended base, stir well, then season with 1 tsp salt and 1 tsp nutritional yeast.
7. Stir in the tofu and cook over low heat for 1 to 2 minutes, then serve.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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GarlicOnionGingerTomatoSpinachTofuCashewExtra firm tofu