palak-tofu-paneer

Name: palak-tofu-paneer
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 200 tofu, firm; 250 g spinach, frozen; 1 UNIT onion, finely diced; 2 UNIT 2 cloves of garlic, chopped; 1 ginger, finely grated; 1 UNIT large tomato, diced; 200 ml coconut milk; 1 Tsp. cumin seeds; 1.5 Tsp. garam masala; 0.5 Tsp. turmeric; 0.5 Tsp. coriander powder; 0.5 Tsp. paprika powder (optional); 1 Tsp. salt (or to taste); 2 tbsp. coconut oil (or rapeseed oil); 1 Tsp. lemon juice; 200 ml water; 250 g wheat flour; 1 Tsp. baking powder; 1 Tsp. sugar; 3 tbsp. plant-based yogurt (e.g. soy or coconut); 1 tbsp. olive oil (or coconut oil); 1 some chopped parsley; 50 g cashews curd

Easy 6 February 2026

Cremiges veganes Palak Tofu Paneer Curry mit grünem Spinat, goldbraun gebratenem Tofu, gerösteten Cashewkernen, Joghurt und gehackter Petersilie in einer Edelstahlpfanne serviert.

Preparation time

10 min

Cooking time

15 min

Palak Tofu Paneer – quick and tasty homemade recipe with pantry staples.

Ingredients for

200	tofu, firm
250 g	spinach, frozen
1 UNIT	onion, finely diced
2 UNIT	2 cloves of garlic, chopped
1	ginger, finely grated
1 UNIT	large tomato, diced
200 ml	coconut milk
1 Tsp.	cumin seeds
1.5 Tsp.	garam masala
0.5 Tsp.	turmeric
0.5 Tsp.	coriander powder
0.5 Tsp.	paprika powder (optional)
1 Tsp.	salt (or to taste)
2 tbsp.	coconut oil (or rapeseed oil)
1 Tsp.	lemon juice
200 ml	water
250 g	wheat flour
1 Tsp.	baking powder
1 Tsp.	sugar
3 tbsp.	plant-based yogurt (e.g. soy or coconut)
1 tbsp.	olive oil (or coconut oil)
1 some	chopped parsley
50 g	cashews curd

Step 1/8
Mix the flour, baking powder, salt and sugar in a bowl. Add the yoghurt, water and oil and knead into a soft, smooth dough. Work in a little more flour if necessary. Cover the dough and leave to rest for about 30 minutes.
Step 2/8
While the dough is resting, cut the tofu into cubes and fry in a pan with a little oil until golden brown. Set aside.
Step 3/8
Defrost the frozen spinach and puree.
Step 4/8
Heat 1 teaspoon of oil in a small pan. Roast the cashew nuts for 2-3 minutes until they are lightly golden brown. Sprinkle in the garam masala and optionally a little salt, mix everything well and roast briefly. Remove from the heat and set aside.
Step 5/8
Heat 1 tbsp of oil in a large pan. Briefly fry the cumin seeds. Then add the onions and fry until golden brown. Add the ginger and garlic and fry briefly. Stir in the diced tomato and simmer until soft.
Step 6/8
Stir in the spices (garam masala, turmeric, coriander, paprika powder). Add the spinach puree and 100 ml water, mix well and simmer for about 5 minutes. Stir in the coconut milk. Add the fried tofu cubes and season the curry with lemon juice and salt.
Step 7/8
Divide the dough into 4-6 portions, roll out into oval patties (3-5 mm thick). Heat a pan without oil over high heat. Fry the patties individually in the pan for 1-2 minutes until bubbles appear, turn and fry for a further 30 seconds to 1 minute. If desired, sprinkle with a little chopped garlic after turning. Brush the finished naan patties with optional vegan butter and sprinkle with chopped parsley.
Step 8/8
Arrange the palak tofu paneer on plates, sprinkle with the roasted cashew nuts and serve with the warm naan.

Jules Radu

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