Vegan Palak Paneer with Curried Tofu

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Overhead image of vegan palak paneer served in a metal tin with cubes of tofu and coconut milk garnish

For years I’ve been wanting to make a plant-based take on palak paneer. The vibrant green color lures me in every time. Thankfully, this recipe is not only simple to make, but also incredibly delicious and requires just 30 minutes! Let me show you how it’s done.

Overhead image of vegan palak paneer ingredients on a cutting board, including tomato, pepper, ginger, spinach, and tofu

Origin of Palak Paneer

Palak paneer is an Indian curry made with spinach, onion, tomato, spices, and paneer (which is a type of Indian cheese). A similar dish called saag paneer is made with other leafy greens (such as mustard greens) and both originated in the Punjab region of Northern India.

Our inspired take has similar flavors and ingredients, but swaps the cheese for tofu to keep it plant-based. You can find a more traditional version of palak paneer here.

How to Make This “Palak Paneer”

This recipe starts with prepping your tofu in curry powder, coconut aminos, and nutritional yeast to mock the paneer or cheese in the classic take on the dish.

Overhead image of tofu being browned in a cast iron skillet with curry spices

Next you’ll sauté onion, garlic, ginger, and serrano pepper with cumin seed. Once browned, you’ll add diced tomatoes and cook until tender.

Overhead image of tomatoes, onion, and garlic being sautéed in a skillet with a wooden spoon stirring the ingredients

While that’s happening, you’ll blanch some spinach and add to a blender with your sautéed vegetables. This creates a creamy base for the palak paneer, which will blend beautifully with your cheesy, crispy tofu!

Overhead image of a blender with palak paneer ingredients and steamed spinach on top

All that’s left to do is heat the mixture briefly on the stovetop with some coconut milk and more spices and you’re good to go! Such a hearty and delicious 30-minute meal!

Overhead image of a pan with palak paneer sauce being stirred with wooden spoon, garnished with curry power and coconut milk

We hope you LOVE this dish! It’s:

Quick & easy
Packed with greens
& Incredibly delicious!

This would make the perfect weeknight meal when you need something nourishing and delicious on the table fast! It’s filling on its own, but also pairs well with cooked grains, vegetable pakoras, easy naan, or mango chutney for the ultimate Indian-inspired meal!

Into Curries?

Be sure to check out our 1-Pot Golden Lentil Curry Soup, 1-Pot Chickpea Cauliflower Yellow Curry, or 1-Pot Pumpkin Yellow Curry.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead image of palak paneer with tofu in a metal tin and a hand with a spoon scooping up a serving

Vegan Palak Paneer with Curried Tofu

An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious!
Author Minimalist Baker
Metal tray filled with Vegan Palak Paneer with cubes of tofu
4.87 from 203 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (entrée portions)
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days




  • 5 cups loosely packed fresh spinach (organic when possible // 5 cups equals ~6 ounces)
  • Water


  • 1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
  • 1 ½ tsp cumin seed (or ground cumin)
  • 2 Tbsp minced ginger
  • 1 medium diced white onion
  • 1 serrano or jalapeno pepper (seeds removed, diced // add more or less to preferred spiciness)
  • 1 15-ounce can diced tomatoes (slightly drained // or sub fresh chopped ripe tomatoes)
  • 4 cloves garlic (minced // 4 cloves yield ~12 g)
  • 1/4-1/2 cup vegetable broth or water


  • 1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1/3 cup full fat coconut milk (plus more for serving)
  • Sea salt, coconut aminos, or tamari (to taste // we used a few teaspoons of coconut aminos)

FOR SERVING optional


  • This recipe is all about multi-tasking and is totally doable in 30 minutes. Start by preheating the oven to 425 degrees F (218 C) and draining your tofu. Then wrap in a clean towel and set something heavy on top. (This step can also be done in advance with a tofu press.)
  • Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.
  • Heat a medium oven-safe seasoned cast iron over medium heat (if using a stainless steel skillet, add a little oil so it doesn’t stick). Once hot, add the tofu and sauté for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.
  • Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.
  • Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent — about 5 minutes.
  • Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
  • Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Drain well. Set aside.
  • Add the tomato mixture to a blender or food processor along with cooked drained spinach and the vegetable broth (or water). Blend into a smooth sauce, scraping down sides as needed. If it has trouble blending, add more vegetable broth or water.
  • Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.
  • Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.
  • Taste and adjust flavor as needed, adding salt or coconut aminos to deepen the flavor and curry powder for more rich curry flavor.
  • Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a rimmed skillet until hot.



*Recipe inspiration from Veg Recipes of India.
*This recipe is our inspired (not traditional) plant-based take on palak paneer.
*Nutrition information is a rough estimate calculated with avocado oil and lesser amount of vegetable broth and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 281 Carbohydrates: 23.3 g Protein: 15 g Fat: 18.2 g Saturated Fat: 4.4 g Sodium: 274 mg Potassium: 507 mg Fiber: 7.4 g Sugar: 4.1 g

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My Rating:

      • Cate says

        I really enjoy your recipes. I’ve quite a few, but this one is my favourite! I’ve made it so many times. It’s so simple, yet the flavour huge. It’s warm and comforting. Even my committed carnivore partner loves it! I don’t change a thing, it’s perfect the way it is. Thank you so much for sharing it!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We love to hear this! Thanks so much for the lovely review, Cate! So glad you both enjoyed. xo

  1. Shea says

    SO GOOD!!! Would make again! Just the right level of spice. I improvised a bit on some of the spices, and used soy sauce instead of coconut aminos – still had to add a dash of salt at the end. Definitely a yummy meal. Lots of moving parts but it came together quickly!

  2. Derek says

    My girlfriend and I make this all the time. A very good recipe even when doubled or tripled.. substituting the tofu for paneer works well too!

  3. Stephanie Bouchard says

    Amazingly good!! My teen had 2 plates! It will be a go to again! Made a bit more sauce so we have some for a second supper this week.I suggest trying it the first time on the weekend to have time to figure out the steps. Took me an hour overall but next time will definitely go faster since I’ve done it once😊 2 thumbs up!

  4. Gillian Haigh says

    Love this recipe – its become a regular meal in rotation and I love it every time. Its very mild and is nice with another curry but I make a few changes to give it a bit more zip and improvements on overall flavour (in my personal opinion).

    1. Add a full bag of spinach – makes it a nicer green colour and adds more veg. If I have a bag of spinach going bad i throw it in the freezer and use it for this recipe later :)

    2. Add more spice about 30% more – like 3/4 tablespoon of curry powder in the sauce, and 3/4 tablespoon of garam masala.

    3. I skip the stock and use half a can of coconut milk – its more creamy and not so runny. I don’t bother with the coconut oil. (I kept having half a can of coconut milk go bad so I started chucking it in the freezer – life hack)

    4. Add a cup of green frozen peas – It makes the flavour more balanced and makes the sauce all lovely and fluffy .

  5. Stephanie S. says

    I’m obsessed with this recipe. Every time I get greens in my CSA, I blanch and freeze them so I can make it. (Blanching and freezing the greens in advance makes the greens last longer AND saves a step in this recipe!) It is SO GOOD, and I’ve made it with practically every type of green (spinach, kale, arugula, dandelion greens, etc.). Thank you so much for this amazing recipe, Dana!

  6. Eva says

    I absolutely love this recipe! This is probably one of my favorites meals ever. I totally recommend it (my wife and I have made it more than 5 times already), BUT! I don’t believe it can be done in 30 minutes, lol. It takes me 2 hours (+ 1 hour cleaning the kitchen after that) and I do do multitasking. Still, if you have time on your hands, do it! You won’t regret it.

  7. Claire says

    I love this recipe! Never fails and is full of flavour. Such an easy and delicious way to get in all your greens too

  8. Amanda says

    This is so good! Even my husband loved it, and ate every last bit after my one serving (!!). I also just wanted to say I’ve made a bunch of recipes from Minimalist Baker over they years, and they have all been great. Your site is now one of my go-to’s and the first website I’ll click on if it pops up in a general recipe web search. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Susan Traynor says

    Hi! Your recipes have inspired me for a few years now, thanks so much!
    I super love palak paneer so am very glad for this recipe. My question is why are the carbs and sugar so high in your analysis? Are you including a rice or quinoa? I’m practicing a low carb diet so I am always looking at macros.
    I’m going to make this regardless!!
    Thanks again and I hope you are ok in Portland.

  10. Bella says

    Absolutely love this recipe! Just made it for the second time today. This time we were in a pinch and didn’t feel that we had time to bake it. Even with just pan-frying, the tofu was delicious.

  11. Carla says

    I just made this recipe and the vegan gluten free naan. My family loved it and said it was my best dish yet and tasted like it came from a restaurant!
    I will definitely make this again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Celia says

    I know it says 4 servings, but two of us devoured it with only some leftovers. The flavor is wonderful!! I’m full, but don’t feel gross. This recipe is going in my “keeper” collection.

  13. Tess says

    This recipe is delicious! I absolutely love it. I make it without the oil and without the poblano as no-one else in my family can handle even a hint a chili.

    It takes me a lot longer than 30 minutes though! I spend at least that long just washing the spinach, and probably another hour getting the dish cooked.

    It’s worth the time and effort though – an absolutely superb recipe. Thank you so much!

  14. Manon Clefas says

    One of the best Indian curries I’ve ever made! Thank you so much for this recipe, it will become a staple in our family. I added a bit more coconut milk because I only had a low fat one and let it thicken a little longer, and added 3 tsp of curry powder instead of 2. This recipe is definitely very forgiving, and if you reuse the same pots you can use as little as 2 dishes! I would recommend this recipe to everyone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Manon! Thanks so much for the lovely review! xo

  15. Amanda B says

    SUCH a flavorful recipe!! It was a hit for my family dinner. I followed the recipe using my food processor, canned tomatoes and served it with rice. Next time, I will double the tofu, for enough to complement the leftovers. And I will certainly make naan next time as well!

    If you do the chopping of veggies, pressing of tofu and reheating of the oven, this is easily 30 minutes, as stated! Another Minimalist Baker HIT!

  16. Liz says

    I LOVE this recipe. It is packed with veggies and tastes amazing! I used frozen spinach instead of fresh and it tasted the same. I would recommend doubling the amount of tofu if you want more than ~8 pieces per meal.

  17. grace says

    this is delicious! i used red pepper powder bc i had no serrano peppers and it turned out great, despite the fact that i used 1 tbs of garam masala since i apparently cannot read. will definitely make again.

  18. Shelley says

    I’m not sure I’ve reviewed this one yet. I’ve made this about 5xs. I made this again last night and it of course was a huge hit!
    Thank you for all of your beautiful recipes! Your spicing is always amazing. I think you like things on the sweeter side so I always will use a little less maple sugar then you but that’s just preference. (Other recipes)
    My family will always eat anything that comes from your blog and I’m the only Vegan in the family so again thank you and I appreciate you sharing your gift of healthy creations with us!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for sharing, Shelley! We’re so glad you and your family enjoy our recipes! xo

  19. Skyellen says

    This was delicious! I served it with rice, mango chutney & sriracha. My jalapeno went bad, but the sauce came out great even without it. Next time I would double the tofu paneer- It was so good and having more would have been great. Delicious. I also served this with the golden curry lentil soup.

  20. Maddie Nation says

    Love this recipe! I’ve already made it many times, each time with slight variations depending on what greens are going wilt-y. This recipe is so adaptable! Like many other reviewers, I reduce the dishes by just sautéing all the vegetables together and throwing the tofu in the oven (without pan frying). This time, we did not have enough spinach – so we used 1/2 spinach and 1/2 collard greens. So delicious!! Added frozen peas at the end. Used light instead of full fat coconut milk. No nooch because I hate the taste. All in all, one of our vegan household’s favorite meals.

  21. Victoria says

    I made this with frozen spinach, worked out great, timing was spot on. I didn’t bother with the separate sauces, I put everything in the same pan, blended then added the coconut milk. Didn’t fry the tofu, first just baked an extra 5 min in the oven while the bhajis baked. Served with basmati and a coconut raita, yum!

  22. Nicole says

    This is an excellent recipe made exactly as written, but lately I’ve had to make substitutions due to going to the store less and it’s turned out slightly different but equally delicious (red pepper and tomato sauce instead of the diced tomatoes, extra Better than Bouillon in place of nutritional yeast, etc.). It’s my favorite go-to recipe!

  23. Z says

    I made 16 servings of this today and it was so delicious!! I used yellow onion instead of white and left out the tofu and made roasted potatoes on the side. It ended up being very liquidy so I didn’t need to add any vegetable broth. It was delicious, very refreshing and amazing over basmati rice!

  24. KC says

    So great! Palak paneer is my go-to when it comes to Indian and this nails it. My only wish is that you didn’t need to use every dish in your kitchen to make it, but definitely worth it.

  25. Jen Beam says

    Hi! I plan to make this a day or so ahead of time. Would you recommend that I keep the sauce and the tofu separate, or should the tofu be stored IN the sauce?
    Thanks! Every recipe I’ve tried on your website is fabulous! :) xo Jen

  26. Isabella says

    Absolutely delicious, I’m not much of a natural cook but this came out tasting like a restaurant-quality dish! This is my new favorite recipe on your blog. I’ve separately made your naan recipe and it was unbelievably good, can’t wait to make them both together. Thanks for helping me cook during quarantine Dana.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Isabella! We’re so glad you enjoy both recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Maisie says

    this is delicious! I simplified a little bit by not sautéing the tofu or cooking the spinach first and still turned out great! I also doubled or tripled most of the spices & used fresh tomatoes. This is so easy, cheap and packed full of nutrients. Thank you! This will now be a staple in my house!

  28. Katie says

    This was fantastic! We used dried ginger since thats all I had on hand, but the tofu …*chef’s kiss* is amazing. I could eat just that by itself. Very similar taste to paneer.

  29. Jennifer says

    I made this over the weekend and I added cubes of sweet potato to the tofu cubes and seasonings and roasted them together and then I served the sauce over riced cauliflower and assorted veggies and put the roasted tofu and sweet potato on top – a vegan delight! Thank you!

  30. Belinda says

    I made this tonight and it was delicious. I didn’t have coconut aminos (used light soy sauce) and had a bit more tofu then needed so used slightly more quantities with some of the ingredients. I’ve attempted palak paneer before with paneer and found the paneer didn’t really stick together and was crumbly. I loved this recipe and the tofu was delicious! It was a bit of an effort but totally worth it, will make again! Thanks :)

  31. Bedour says

    So I didnt have masala or jalapeno, I used “so delicious” unsweetened coconut milk and I used my left over tomato soup (which was just canned tomatoes and herbs, with no cream) instead of regular tomatoes and the recipe turned out great!
    I do wish I portioned it out in the end to 4 servings so I could log in the calories on myfitnesspal more accurately, because I kinda just gestimated after I had done eating. I’ll probably portion out the rest for tomorrow.
    Thanks for the recipe. I didnt realise paneer was easy to make! <3

  32. Dani says

    Holy smokes! This was sooo delicious and comforting! I doubled the recipe and at the end I noticed, like another commenter said, that it tasted too acidic from the tomatoes. No biggie. Easily remedied by adding more coconut milk, nutritional yeast, and salt. Served with brown rice and I can’t eat it fast enough ;) Thank you, MB, for the 1000th time!

    • Maisie says

      Hi, I think the acidic taste can be remedied by using fresh tomatoes instead of canned! I used yellow cherry tomatoes & it was delicious!

      • Kiki P says

        This was delicious and I look forward to making it again. I increased the spices and salt. Next time I would add garlic powder to the tofu “paneer” to give it another layer of flavor. We ate it over rice with some mango chutney on top.

  33. Ellana says

    I made this for dinner and it was seriously delicious! I followed the recipe exactly except I cheated and used frozen organic spinach which worked fine. The flavours were so authentic I couldn’t believe it, and it was a crowd pleaser for the rest of the family.
    Would have been nice paired with a vegan Malai Kofta .. maybe that can be one to perfect next Minimalist Baker hehe.
    Thanks for you’re amazing recipes, I haven’t found one to fault yet!
    Keep them coming.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ellana! Thanks so much for the lovely review! We’ll add that to our list.

  34. Haley says

    Made this yesterday and it was a crowd favourite for sure! The tofu was out of this world! We used frozen (from fresh) spinach and it was super tasty. We didn’t have a jalapeño or pepper and we wanted to enjoy with our 2 year old so we just omitted.
    I know for certain that this will become a go-to recipe weekly, seriously it was that good.
    Full of incredible flavour!

  35. Jill says

    Saw this on your Instagram and had to try it! It was delicious and filling. Made some changes that worked well. I pressed and marinated the tofu ahead of time. Will definitely be making this tofu again for other recipes. Didn’t bake it to save a step, just seared in cast iron on a few sides. Didn’t have coconut aminos so I used soy sauce. Used cayenne pepper instead of serrano and ground ginger instead of minced. I blanched the spinach by putting a mix of frozen/fresh in my blender cup, pouring boiling water from my kettle over it then straining the water a minute later just to save a pot. Used one fresh tomato plus a big handful of cherry tomatoes. Probably put in about 2/3 cup of coconut milk by the time I drizzled some over top. Added extra curry powder and salt at the end, could’ve probably used a touch more salt but it was great. Served it over rice. Would make it again if I had a volunteer to do the dishes :)

  36. Kate says

    I was not a fan of this recipe. I felt that it was a lot of work for the result. With that said I really like the concept of using tofu instead of classic paneer cheese. I will use tofu more often, especially prepared this way :) I will have to try some of your one pan recipes. Seems that simplicity is important to me as I wash everything by hand. I love so many of your recipes <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, sorry to hear you didn’t find this one worth the effort. Other readers find it to be worth it, but we could see it being more effort if washing all dishes by hand. Better luck with the next one!

  37. Ashley says

    We got a ton of spinach in our CSA bag this week and I was looking for a way to use it all up. This might be a go-to recipe for me when I have a lot of fresh spinach. I had all the ingredients on hand except for the peppers. So I subbed cayenne instead. Otherwise, I made the recipe exactly as written. Although I initially was going to follow the advice of another commenter and cook the spinach with the onions and spices, my mom pointed out that blanching the spinach might help it stay greener. I ended up blanching the spinach, which wasn’t difficult at all. I actually blanched the spinach first, drained it, and then cooked the onions, spices, and tomatoes in the same pot. The blanching didn’t really help with the color, though — once I blended and cooked the sauce, it got more brown and dark. Not the pretty bright green from the photos and video.

    The tofu was great. I was tempted to just bake the tofu instead of browning it the pan first. But I did cook it in the pan first, which gave the tofu a wonderful crust. The nutritional yeast added to the crust and flavor as well.

    Overall, an excellent recipe. It did use a lot of equipment (including the Instant Pot to make the rice), but at least half of it can go in the dishwasher. Time wise, it took about 45 minutes, and that was with pre-chopped onions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ashley! Thanks so much for sharing your experience!

  38. Josie says

    Really tasty. I simplified it a bit because of all the pots: 1) I sautéed all the aromatics and spices (even the ones for the sauce) and tomatoes in a big pan and then added the fresh spinach and broth and let it wilt down for about 5 minutes. 2) puréed it and decided it needed more spinach so I added a thawed pack of frozen spinach and left it in food processor while I tackled the tofu. 3) in the same pan, I sautéed the tofu and didn’t see the point of also baking it. 4) added the spinach to the tofu. One pan, folks! I did make rice in a second one. Drizzled with the coconut milk, a squeeze of lemon and my oh my.

  39. Loara says

    This has become one of my staple recipes. I use all kinds of greens in it (kale, collard, spinach, chard) and sometimes throw in cauliflower as well. It’s always delicious and a great way to eat a bunch of veggies.

  40. Nichole P. says

    People, you need to make this..! I’ve tried dozens of MB recipes and this is officially in my top 3. Made word for word – no modifications – and it was one of the few times I was able to replicate seemingly authentic Indian cuisine at home (as I am not very experienced in this genre of cooking but looove to dine out at Indian spots). I’m really looking forward to leftovers today – I’m sure those flavors just got better overnight in the fridge. Thanks for another hit, Dana! xo

  41. Em says

    I made this for my favourite vegan and friend. It did take more than 30 minutes to prepare but it was well worth it. We all loved this very tasty dish and I’ll be making it again- and again!

    We had this with naan bread instead of rice so it was a very substantial meal.

    Thank you Minimalist Baker!

  42. Radhika says

    Love Love Love Palak Paneer! I’m Indian and have been looking for a way to make Palak Paneer even healthier and this recipe was just perfect. Also added 1/2 tsp of turmeric powder for an earthy flavor and a bit of color.

  43. Laila says

    This was so delicious. I used fresh tomatoes and did some diced potatoes with the tofu ‘paneer’
    Thank you!

  44. Sheila says

    this recipe lives up to its billing – super tasty, texture of tofu is perfect, with a bit of coordination it can be made in 30 minutes. I made this with stinging nettles rather than spinach – just cause I had fresh ones from the back yard. I could use kale, collard greens, chard – very flexible recipe. Will make it a staple in my indian recipe book! Thanks!

  45. Kai says

    How spicy is it with the seeds removed from the pepper? We’re big fans of moderately spicy food and I’m worried removing the seeds from the pepper will mean it won’t be spicy at all. How does it compare to the spice level of the “easy chana masala”? The curry powder I have is very mild.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kai, it is less spicy than the chana masala, but it will depend on how spicy your pepper is- they vary! We’d suggest using 1/2 a jalapeño to start.

  46. Heather says

    I received a silly amount of spinach in my weekly organic veg delivery and decided now was the time to try this recipe. Could not find aminos or a jalepeno at my local grocer so used tamari and a pinch of red chili flakes instead– both worked fine! I will probably use less tomato next time. This recipe took me a lot longer than the 30 minutes, but I like to putz around the kitchen and take my sweet time. A kitchen multitasker I am not.

  47. Ivan says

    I doubled everything, (to make a larger portion) and while I liked the end result, it tasted too tomatoe-y/acidic from the diced tomatoes. I used a 10 oz bag of spinach but it did measure about 10 cups of loosely packed spinach… So not sure if it’s because it would have been maybe better with a 12 oz bag or less diced tomatoes (I used 2 15 oz cans to double the recipe).

  48. Polina says

    Absolutely delicious! It was my second time making palak paneer and the first time was seriously unsuccessful (flavourless). This recipe is flavorful and very easy to put together. My home smells like an authentic Indian restaurant and I love it!

    I put the spinach in with the tomato/onion mix rather than blanching it. Followed the rest of the recipe as written (but used paneer instead of tofu). HIGHLY RECOMMENDED!

  49. H says

    Just finished making this and it took me ages !! But that’s me, I am seriously slow… Used frozen spinach. Didn’t have nooch so used a well known yeast extract spread and some brewers yeast. Used soy sauce instead of aminos. OMG it tastes divine !! Well worth the effort !! Yum ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, H! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Heidi says

      Love this recipe it was delicious, very authentic Indian taste.
      Took me about 40 minutes but the end product was definitely worth it. Served with rice and coriander, thanks you once again for a fantastic vegan recipe.

  50. Sofia Kearns says

    We made this tonight and was wonderful. Not difficult and quite tasty. We used low fat coconut milk and it worked just fine. We added chopped cilantro on top. We served it with basmati rice and pita bread. Next time we plan to make nan bread.

  51. Amanda says

    Any substitutions you would recommend for the coconut milk? I would be fine with a dairy alternative. Thank you!

  52. Brenda says

    Delicious! We really enjoyed this recipe. It was only my second time trying a recipe with tofu so, in all honesty, I was feeling apprehensive because my first “hurrah” with tofu had been a real let down. Your recipe revived my hope and faith, so I thank you for that as well. I also watched your video on two ways to flavour and cook tofu and, I’ve gotta say, I feel like I won a food lottery in finding your fantastic blog here. Feeling much gratitude for all that you do and share here. Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Brenda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Úna says

    This was so delicious but minimalist it was not! It took me nearly an hour, not including pressing the tofu which I did in advance and there were so many pots and pans involved that I did wish I’d made it on a weekend instead of on a Thursday night. But then I tasted it and decided it was worth the hassle! Next time I’m gonna make a double or triple portion of the sauce and freeze. Fabulous!

  54. Rachael says

    I just made this and am absolutely in love, unsurprising, as I love everything on your blog! I was able to make this in 35 minutes with making quinoa to go with it. Like others, I didn’t bake the tofu and agree you can skip boiling the spinach, just cook it for the same amount of time with the other veggies. With those adjustments, the amount of dirty dishes is totally reasonable and pretty normal for dinner in our house. Thank you for this recipe, Minimalist Baker team!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Rachael! We’re so glad you enjoy our recipes! xo

      • Taylor Wynne says

        I’ve tried making Indian/Persian food at home before, but it always seems to be missing something – usually lacking in flavour. When I saw this recipe, I was so excited! Chana Palak is my favourite. So I substituted the tofu with chickpeas, then sauteed all the other ingredients together to save time and dishes. It ended up perfectly! Way better than any other attempt I’ve made, and will definitely be using this recipe again and again. *Sidenote: I originally forgot to put salt/soy sauce (didn’t have coconut aminos) and the sauce was definitely bland, but once I added that magical missing ingredient, it completely transformed the sauce! Really brought out all the other flavours very nicely.

  55. RaeRae LoveDay says

    I loved this as a base recipe with the following modifications:

    *omit tomatoes from spinach mixture. Not a traditional ingredient in my experience and unnecessary, tasted great without this.
    *no need to boil spinach, sauté with onion and spices. Save the dishes and extra step
    *no need to fry tofu, just bake it, again save the dishes and extra step.

    Otherwise totally awesome thank you!!

  56. Kalen says

    Hi! How many tomatoes do you suggest if I don’t have canned on hand? I have two ripe ones but wasn’t sure that would be enough. Thank you!

  57. Kate says

    Delicious, easy to follow recipe. This curry was super tasty and the tofu tastes great in it too. Even my tofu hating husband was impressed. It does take a little while to prepare and creates a lot of dishes but totally worth it! Thanks for the great recipes – really appreciate all of your hard work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Kate! We’re so glad you enjoy our recipes =) xo

  58. Callie V says

    This is my favorite curry! I even made it with real paneer and the tofu was better (and cheaper!) I have tried this with frozen spinach and it works well. I don’t have a great blender so it doesn’t turn out as green but still tastes great. Love love love!

  59. Suzanne says

    I am trying to cut fat from my diet. Can this recipe be made with light coconut milk, or would it loose too much in the way of texture and taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It won’t be quite as creamy, but we think it would still work! Let us know if you give it a try!

  60. Maria says

    Ahhhh… so good. Just ate the leftovers an already dreaming of making massive batches for the freezer. My ultimate desire in life is to eat curry every day, and this recipe makes that seem possible. Total game changer for my spinach intake!

  61. Rosanna says

    My family is trying to eat more plant based meals and this was delicious! Even my Indian husband loved it and asked me to make it again. My 9 year old took it to school today in a thermos!
    A few steps to minimize time and cookware used- 1. I pressed, cubed and marinated my tofu ahead of time. 2. I added the vegetable spices to the tomatoes after they had softened a while.
    2. I added the spinach to the tomato mixture, removed it from the heat and stirred it to cook the spinach just until bright green and wilted. I added all of that to the blender with the broth and blended it (I used the full 1/2c). Then I just added it back to the pan, heated it a bit with the coconut milk and stirred in the tofu. We ate it with rice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Rosanna! We’re so glad you and your family enjoyed this recipe! xo

  62. Josie says

    Wow! I agree with others that it took longer that 30 Minutes (more like an hour) and made a mess, but so good! I dare say it was worth it.

  63. Andrea Gow says

    This is so good! I can’t be bothered to pan fry the tofu so I do it all in the oven on a silt pad to avoid sticking.

  64. Jennifer says

    As a vegan, one of the milk products I most miss is paneer. I was skeptical about how well the tofu would be able to live up to my expectations…but I was happily surprised! The nutritional yeast and curry seasoning succeeds in emulating a cheese-like cube and my taste buds were not disappointed. Not to mention that the spinach sauce was divine. I used Tamari whenever the recipe called for aminos because I had none. But came out great. Served with white jasmine rice and wow! Indian food heaven in my own kitchen.

  65. Jamie says

    I am a huge fan of this blog. I am vegan and my husband has celiac. The meals on this site or consistently delicious, fairly straight forward to make, and easily safe for both my partner and I.

    This vegan palak paneer is one of my favorites. For me, it does tend to take a bit longer than 30 minutes and dirties up a good number of dishes, so I usually plan it for the weekend. I’ve made it several times for guests who were thoroughly impressed, even those who have a tendency to tease about our dietary restrictions.

    I do have one inquiry- I make the “paneer” tofu for a snack now and again. How long do they safely last in the fridge and freezer?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Jamie! I haven’t tried freezing the tofu (it usually doesn’t do well there). But in the fridge, it should last 4-5 days. xo!

    • Clementina Moreira says

      I make so many of your recipes because I know the flavors are always going to be perfectly balanced, and this recipe is no exception. I’ve made this twice already, the first time I didn’t have tomatoes but I did have red peppers so added that instead. It was yummy but the pepper added extra bitterness. The second time I had everything and it was so delicious!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, we’re so glad you enjoy our recipes, Clementina! Thanks so much for sharing! xo

  66. Thea says

    I made this with frozen spinach straight into the blender (because I’m lazy) and just pan-fried the tofu. It was delicious and the leftovers kept well in the fridge.
    Thank you for this amazing recipe!

  67. Joseph says

    The tofu tasted very bland, and the curry itself needed more spice. Tasted like spinach puree with some spice more than anything.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joseph, sorry to hear that this didn’t turn out as expected! This should be quite flavorful! Is it possible that your spices were not fresh?

  68. Sara says

    This is a phenomenal recipe! Wow, another way I can enjoy the dreaded spinach. Thank you so much for creating this.

  69. suzanne says

    This was really delicious! Great ‘paneer’!
    I did not have enough spinach so subbed half beet greens instead and it still tasted perfect – also did half the curry powder for the main sauce (a bit more garam masala) to make it more family friendly, and our daughter loved it.

  70. Amber says

    This was so good! The only adjustment I made was adding a couple more teaspons of salt. Will definitley make this again!

  71. Audra says

    As a vegan, I always miss paneer from my pre-vegan days. This recipe really scratched the paneer itch, if you will. I thought it was very flavorful, especially the tofu! I will absolutely be making the tofu portion again and again to add to other Indian inspired dishes.

    I made the recipe as is and served it with basmati rice. I found that the sauce ended up needing a fair amount of soy sauce (or coconut aminos, same same, right??) and I wish I had waited before adding the water into my blender to make the sauce, but otherwise a great recipe.

    The only complaint: this is def NOT one bowl! You create a lot of dirty dishes with this one, but I would say it’s worth it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Audra! So glad you enjoyed it. We’ll try to be more clear about dishes required!

  72. Hilary says

    I made this for dinner tonight and it was delicious! I didn’t miss the paneer at all and thought the tofu worked so well with all the flavours. Kids (2 and 5) ate it with relish as well. Another one to add to my rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear everyone enjoyed it, Hilary! Thanks so much for the lovely review!

  73. Kate Cohen says

    Delicious and super easy! I just added fresh spinach straight to the tomato mix, and it worked great. Pakistani hubby approved – spices tasted fresh and well-proportioned. Added extra salt and coconut aminos at the end.

  74. Nate says

    This is an amazing dish! I’ve made it three times now. I love traditional palak paneer but try not to use a lot of dairy when cooking vegetarian. This was exactly what I was looking for. Thank you for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nate. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much!

  75. Lauren says

    I have tried my hand at making homemade vegan Indian dishes in the past without much luck. This recipe is my first Indian dish from MB, and it was out of this world! My husband loved it too. Very creamy, flavorful, and rich without feeling heavy or overly oily like a lot of Indian can be. We ate it over brown rice with chopped cilantro. The tofu had a lovely chewy crust with a buttery inside. The flavor was absolutely restaurant quality.

  76. teresa says

    I went to a vegan restaurant in Texas where I fell in love with a vegan Palak Paneer. This is exactly how I remembered it tasting. Thanks for a wonderful recipe. This definitely did not take me half hour to make though. Lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, we haven’t used an air fryer, but it might work! If you give it a try, we would love to hear how it goes!

  77. Jacqueline says

    Better than eating at an indian restaurant – this meal is so delicious and spot on if you are having an indian food craving!!

  78. Shannon says

    This was SO delicious! Mine came out a reddish-brown color instead of the vibrant green in your pictures… maybe I was a little too “loose” on my loosely packed spinach?!? I’ll try adding more spinach next time haha

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, so glad you enjoyed it! More spinach will likely help! Also, using fresh tomatoes instead of canned may contribute to less of a red color.

  79. Jaime says

    I loved the tofu paneer and the curry sauce was delicious. I used MTR Madras Rasam powder as the curry powder and in place of the garam masala. I also did not cook the spinach/kale/chard mix first, but just added it to the pan. This took me much longer than stated, probably 90 minutes form start to finish…but maybe I’m just slow.

  80. Molly says

    Just dropping by with my routine 5 star review. Holy wowza! I made this one for dinner tonight and it was so good. We recently left our favorite Indian restaurant in Austin and moved to small town Texas where there are zero Indian restaurants. This seriously hit the spot.
    Yes, a lot of dishes were dirtied, but it was worth all of the post-dinner labor.
    My partner (reluctantly) made your garlic naan. I had to print out the directions, which he hastily followed. However, once he realized how PERFECT the naan was turning out, he couldn’t wait to make it again.
    Another killer recipe. You’re the best!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly, So glad to hear you and your husband enjoyed these recipes! Thanks for the lovely review! xo

  81. K says

    Great flavor!! I loved the tomato flavor with all the other spices! I did a whole can of coconut milk (have you tried the guar-free kind?!) for double the spinach/tomatoes based on what I had on hand (and I bet the leftovers are even better!).

    The sauce finishing step definitely bubble-exploded all over so I wish I turned the heat down sooner. This was one I had to keep refering to the recipe so I was greatful for your detailed instructions! I think the second time through will be even quicker.

    I like another commenter’s kale idea, I’ll try that next time!