Palak Paneer - Veganized! Recipe

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Palak Paneer - Veganized!
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Ingredients
21
Count
Nutrition
224
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Prepare the tofu beforehand by pressing out some of the moisture. The easiest way to do this is to place the block of tofu in a colander, placing a plate on top and then weighing it down with a tin of soup or a heavy skillet. It takes about 1/2 an hour, but you could leave this for however long you need to in the fridge.
  2. Cut the pressed tofu into one inch cubes.
  3. Combine the next 7 ingredients, (grated ginger, lemon juice, oil, turmeric, garam masala, sea salt and chili powder if using). Toss in the tofu and leave to marinate for about 30 minutes, or longer if need be. Try to turn a couple of times so that the marinade gets evenly distributed.
  4. Final step with the tofu is to saute it in about 1 tbsp of the oil. Try to get each side lightly golden. You can use more oil if you want to - I'm just trying to keep the calories as low as possible. Set aside once done.
  5. Next step - the spinach. In a dutch oven or large saute pan, heat up about an inch of water. While that's boiling, chop the spinach roughly and then add to the boiling water, steaming until tender (a matter of a few minutes). Once done, turn off the heat and then drain out about 1/4 cup of the liquid into a measuring cup. Once you've taken that 1/4 cup out, there shouldn't be a whole lot left. Set the 1/4 cup of spinach water aside and then puree what's left in the pot together with the steamed spinach. I like to just use an immersion blender right there in the pot - or you could move to a blender or something similar. Set the spinach aside (I move mine to a bowl and clean out the same pot).
  6. Next step - putting it together. Using a mini-blender or food processor, combine the onion, ginger, garlic, fresh chili if using, and the 1/4 cup of spinach water - puree into a smooth paste.
  7. Heat the remaining tbsp of oil in a large pan over medium heat. Once hot, add in the paste (watch out, it will splatter) and fry it for about 30 seconds. Then add your other spices and diced tomatoes. Lower the heat and let that cook gently for about 5 minutes, watching it doesn't burn.
  8. Add in your pureed spinach and season to taste with salt.
  9. Next combine the arrowroot powder with the soy milk in a small dish. Once you've removed the lumps, gently stir it in and let the sauce thicken up for a few more minutes. Lastly, add in the tofu and let it warm through, about 10 more minutes.
  10. Done! Serve with rice or naan etc - garnish with fresh cilantro if you like, or some more diced fresh tomato.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.07 Kcal (938 kJ)
Calories from fat 125.86 Kcal
% Daily Value*
Total Fat 13.98g 22%
Sodium 163.77mg 7%
Potassium 1251.84mg 27%
Total Carbs 15.06g 5%
Sugars 3.84g 15%
Dietary Fiber 4.49g 18%
Protein 15.08g 30%
Vitamin C 57.3mg 95%
Iron 7.7mg 43%
Calcium 344.7mg 34%
Amount Per 100 g
Calories 60.82 Kcal (255 kJ)
Calories from fat 34.17 Kcal
% Daily Value*
Total Fat 3.8g 22%
Sodium 44.46mg 7%
Potassium 339.82mg 27%
Total Carbs 4.09g 5%
Sugars 1.04g 15%
Dietary Fiber 1.22g 18%
Protein 4.09g 30%
Vitamin C 15.5mg 95%
Iron 2.1mg 43%
Calcium 93.6mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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