Vegan Spinach Paneer
Traditional Spinach Paneer usually uses ghee (clarified butter), heavy cream, and a fresh cheese called Paneer. Here's how the traditional version is made:
How to Make Traditional Spinach Paneer
My vegan version substitutes tofu for the cheese and doesn't use any ghee or other oil in cooking. I substitute 1/4 cup of raw cashews blended with unsweetened soy milk for the heavy cream.
Ingredients:
pinch of Hing (optional)
1 TBSP fragrant curry powder (I like Maharajah Curry Powder from Penzeys)
1 tsp ground cumin
1/2 TBSP chili powder (salt free)
1/2 tsp hot red pepper flakes (optional, to taste; or, you could use whole dried small red chili peppers to taste)
1 tsp fresh ginger puree or minced fresh ginger
2 cups tomato puree
12 oz raw baby spinach, steamed, cooled, excess water squeezed out, and chopped (you could substitute frozen spinach if you like it)
1 cup unsweetened soy milk
1/4 cup raw cashews (or substitute cashew butter if you don't have a high speed blender)
6 oz medium firm tofu, cubed (use whatever firmness of tofu you like. I wanted a semi soft tofu to sort of mimics cheese texture)
olive oil spray
1. Steam and prepare spinach.
2. Spray a saucepan lightly with olive oil spray and heat to medium. Add spices, chillies, and ginger. Sauté a minute or two until lightly toasted. Add 4 TBSP tomato puree and cook for another minute with the spices. Add the rest of the tomato puree. Reduce heat to medium low and cook puree down to half its original volume, covered.
3. Add chopped cooked spinach to tomato puree. Cover and cook a few minutes.
4. Meanwhile, make the sauce by blending the soy milk with the cashews.
5. Add the cashew soy milk sauce and the cubed tofu to the puree with spinach. Cover and cook for a couple of minutes until the tofu heats through.
You can play with the spices for this recipe to your taste.
I served it as part of an Indian dinner with Cauliflower and Green Pea curry and some homemade Oothapams.
yum, I used to love this at restaurants, but haven't had it since becoming vegan. I look forward to trying out your recipe!
Reply to this
Say, do you think this would work with frozen tofu? That makes an even spongier texture. Also I am too lazy to buy/make soymilk so would probably use water and a few extra cashews. I just discovered that most chili powder has salt in it so I'll have to find a no-salt version. Do you know if Penzey's has one?
thanks!
Reply to this
It would work with frozen tofu but the tofu would be "meaty" as opposed to creamy like cheese, but it would be interesting to try. Penzey's has quite a few chili powders that are salt free, which is great.
Reply to this
That looks yummy! My diet isn't as strict as yours but this definitely sounds like a healthy meal that I would have any day! Thanks for sharing your recipe with us
Reply to this
I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.
Reply to this
I am interested to know why you use a generic curry powder rather than a mix of spices like garum masala, turmeric, cumin, etc etc.
I enjoy your recipes!
Reply to this
Hello. You're right; a variety of individual spices or mixes could be used instead of curry powder. I did use some extra cumin. There was no particular reason except speed when I first made the recipe and I liked it. The mixture I used was curry powder + chili powder + cumin + red pepper flakes. If you try another mixture that tastes great please let me know and I'll try your version.
Reply to this
The rss feed doesn’t show in my browser google chrome how can I fix
Reply to this
Unfortunately, I don't know how to help you with the RSS feed issue. Perhaps you could go to the main page of my web host, www.godaddy.com, and call their support line. I've always found them very helpful.
Reply to this
I am found of cooking and I would like to add this recipe in my recipe book. Thanks for sharing
Reply to this
Glad you liked the recipe. Enjoy!
Reply to this