100% Vegetable Creamy Palak Paneer - Indian Spinach Curry

100% Vegetable Creamy Palak Paneer - Indian Spinach Curry

It's spinach season and I thought I'd use it in this delicious Indian flavored recipe! I especially like the fact that it is cooked in one dish and in just 30 minutes! This meal is comforting and tasty.

Indian cuisine is one of my favorites because I love the fragrances of their spices! Try this creamy recipe to your liking, you won't be disappointed!


100% Vegetable Creamy Palak Paneer - Indian Spinach Curry

Makes 4-6 servings 


1 package firm tofu, cubed
1 teaspoon of cumin seeds
1 onion, diced
2 Italian tomatoes, diced
6 garlic cloves, minced
2 teaspoons of fresh ginger, minced
2 teaspoons of garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup plain unsweetened coconut milk
32 ounces (2 pounds) chopped fresh spinach
1/2 cup cream cashew nut prepared (see notes)
Fresh ground pepper to taste




  1. Preheat the oven to 400F. Bake the cubed tofu on a baking sheet lined with parchment paper for 20 minutes, until browned and slightly crisp on the outside, or you can fry it in a pan with a little oil until 'so that it is lightly golden. Put aside.
  2. In a pot or skillet over medium heat, dry the roasted cumin seeds over medium heat for 1 to 2 minutes, until fragrant.
  3. Add the onions and cook until translucent, about 5 minutes.
  4. Add the tomatoes, garlic, ginger, garam masala, turmeric and cayenne pepper and cook for 5 minutes.
  5. Add the coconut milk and stir to deglaze the pan.
  6. Stir in the spinach, cashew cream and pepper and simmer over medium-low heat for 10 minutes.
  7. At this step, you can puree some or all of your saag with an immersion blender to achieve your desired consistency. Personally, I like to keep a bit of texture.
  8. Stir in the tofu, then remove from the heat and enjoy!
  9. Serve over basmati rice.


Cashew cream

150g of organic raw cashews (soaked 24 hours, rinsed and drained)
1/4 cup of water
3 tbsp freshly squeezed lemon juice
1 tbsp of apple cider vinegar 

Mix everything together using an immersion blender or blender until you get a creamy consistency. 




  • Cashew cream is the best tasting option to add creaminess to this recipe. If you can, use it. Alternatively, you can use 1 can of whole coconut milk (omit coconut milk if using this option).
  • Fresh chopped spinach: You can use a 12 oz package of frozen and thawed spinach if you don't have fresh spinach on hand, it will cook faster.
  • Coconut milk:  You can replace it with other plain, unsweetened vegetable milks such as almond milk or pea milk.
  • Tofu: Replace the tofu with Chickpeas for a vegan saag chana


Bon appétit!




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