How to make VEGAN PALAK PANEER- SK Khazana -

This diary & oil free twist to the regular Palak Paneer is definitely going to make you want to add this to your menu!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach puree (पालक की प्यूरी ), Tofu (टोफू)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to VEGAN PALAK PANEER- SK Khazana checkout Palak Soyawadi, Baked Palak Paneer, Spinach Gnocchi in Cheese Garlic Sauce, Palak Paneer Ravioli . You can also find more Main Course Vegetarian recipes like Paneer Moilee Schezwan Style Eggplant Dudhi Ja Kofta Sweet and Sour Gobhi


VEGAN PALAK PANEER- SK Khazana Recipe Card


Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for VEGAN PALAK PANEER- SK Khazana Recipe

  • Spinach puree 1 1/2 cups

  • Tofu 200 grams

  • Cashew cream 2 1/2 tablespoons

  • Ginger 1 inch piece

  • Lemon juice 1 tablespoon

  • Garam masala powder 2 teaspoons

  • Rock salt (sendha namak) to taste

  • For gravy

  • Onion 2 small

  • Tomato 1 medium

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Green chilli finely chopped 1 to taste

  • Rock salt (sendha namak) to taste

  • Ginger grated 1 teaspoon

  • Cashew yogurt 1/3 cup

  • Cashew cream to garnish

  • Ginger strips to garnish


Step 1

Cut tofu into 1 inch cubes.

Step 2

Take a shallow bowl, add 2 ½ tbsps cashew cream, grate ginger, lemon juice, garam masala powder, rock salt and mix well. Add the tofu cubes and rub the pieces well with the prepared mixture and marinate for 30 minutes.

Step 3

Preheat the oven at 150˚C.

Step 4

Place the marinated tofu pieces and bake for 20 minutes.

Step 5

Meanwhile, finely chop onions and roughly chop tomato.

Step 6

Dry roast coriander seeds and cumin seeds till fragrant in a pan. Add green chilli and chopped onions and rock salt and sauté till golden brown. Add chopped tomato and ginger and mix well. Cook for 2-3 minutes.

Step 7

Add spinach puree and mix, cook for a minute. Add ½ cup water, cashew yogurt and mix well. Add ½ cup more water and mix well. Cook for a minute.

Step 8

Add the cooked tofu pieces and gently stir and transfer into a serving bowl. Drizzle cashew cream and garnish with ginger strips and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.