Author Notes: I can’t eat dairy anymore but I love palak paneer. After a number of trial runs (good thing my boyfriend doesn’t mind being a guinea pig :)), I managed to create a pretty good approximation with this vegan version. —RellaBellaK
Serves: 4-6
Ingredients
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1
tablespoon light olive or vegetable oil
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1
large onion, finely diced
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3
garlic cloves, thinly sliced
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1
block tofu, pressed & drained
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1
tablespoon garam masala
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2
tablespoons mustard seed
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2
teaspoons curry powder
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1
teaspoon garlic powder
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1
teaspoon salt
-
1
tablespoon freshly grated ginger
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12
ounces frozen spinach, defrosted
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4
tablespoons vegetable stock
Directions
- Heat oil in large saucepan and saute onions and garlic until soft, 6-8 minutes.
- Cut tofu into 1/2-inch cubes. Add to pan and brown, 4-5 minutes.
- Add spices & ginger, stirring to coat. Add spinach & stock, bring to a boil, then turn down flame to simmer 15-20 minutes.