About the Recipe
At-home Indian food is made easy with this delicious and nutritious dairy-free palak paneer.
14 oz extra firm tofu, cubed
10 oz spinach
1/2 cup cashews, Preferably soaked
1 1/4 cup water
2 garlic cloves
2 Tbs ginger root, fresh
1 serrano peppers
1 tomato, medium sized
1 tsp salt
1 Tbs coconut oil
1 tsp cumin seeds or ground cumin
1 onion, diced
4 garlic cloves, diced
1/4 tsp turmeric
1 tsp coriander, ground
1 tsp salt
1/2 tsp black pepper
1 tsp garam masala
1 bay leaf
1 lime juice, fresh
1/4 cup Cilantro, chopped
Chop tofu into cubes and place in boiling salted water for 2 minutes. Set aside.
Add the spinach, cashews, water, garlic cloves, ginger, serrano pepper, tomato and salt to a high-speed blender. Puree until smooth.
Dice onion and garlic cloves. Set aside.
Heat coconut oil in a large pan over medium heat until warmed.
Add cumin seeds and saute for 30 seconds. Then add onion, garlic, turmeric, coriander, salt, pepper and bay leaf. Cook for 1 minute.
Add spinach sauce and tofu to the pan over medium-low heat. Cook for 5 minutes, stirring frequently. (Add water if the sauce begins to dry out)
Add the garam masala and additional salt and pepper if needed. Continue cooking for 1-2 minutes.
Turn off the heat and add freshly squeezed lemon/lime juice and cilantro