Vegan Palak Paneer

It waits to be seen if this is the last of my Indian recipes. Palak paneer is basically a firm cheese in a spinach curry.

Ingredients – serves 4

1 bunch spinach – I used a block of the frozen, chopped variety, so very easy
1 cup frozen peas or whatever other vegetables you have
1 block extra firm tofu
1 tbsp oil
2 tbsp chopped garlic
1 medium onion finely chopped
2 tsp each, chili powder and cumin 1/2 tsp turmeric powder
1/2 cup almond milk, or any other non dairy milk

First, squeeze all the water out of the tofu gently. Cut it into bite sized pieces. Marinate with half the spices. Remember, you can use more… Adjust the spice to your palate. Set aside for twenty minutes. Prepare the spinach, by chopping it finely in the meantime if you need to. If you’re using fresh spinach, remember to wash it well first.

Heat oil in the pan. Saute the tofu, again, taking care not to break it. Remove the tofu. Reserve the oil in the pan.

Add the onions and garlic. Once they soften, add the rest of the spices. Cook for two to three minutes. Add spinach, and frozen vegetables. Sprinkle salt to taste now, to release the water. Cook spinach and vegetables. In the “traditional” version of this dish, you may add peas or nothing. Real, add whatever you like and have at home. I added a mix of corn, carrots, and beans.

After about five minutes, add in the almond milk. Again, use the non dairy milk you like. The only rule is that it be unflavoured or vanilla. Also, avoid coconut milk as the flavours might be a bit strong and overpower the spinach. Simmer for five more minutes. Turn off heat, and add tofu. Stir gently. Let stand five minutes before serving. Enjoy!

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