Receta: Una versión fresca del palak paneer

We independently select everything we recommend. Buying through us may earn us a commission, which supports our work. Spinach is a bit of an underrated vegetable. In a North American context, we often think of it as something to purée and hide in pasta sauces or smoothies, but many global cuisines really celebrate spinach. In the Punjabi food I grew up eating, palak (spinach) is the centrepiece of many dishes, including palak paneer. This restaurant favourite, is also a regular on many family dinner tables.

A traditional palak paneer really showcases spinach at its best, much like it is right now in B.C., tender, vibrant and flavourful. Usually, the spiced spinach base is served with cubes of soft paneer which is an Indian cheese, but here I’ve swapped out the cheese for tofu and veganized the dish. The tofu offers a similar texture along with a boost of plant-based protein. Cashews replace cream, creating a silky, full-bodied spinach base that tastes deep and rich like the original. Even with these small swaps, the final result is still comforting, familiar and delicious. If you’re an experienced cook, you might notice this recipe skips a traditional tadka, the tempering of spices in oil or butter that forms the backbone of many South Asian dishes. Instead, the onions and garlic are gently boiled and blended into the sauce. This technique creates a smooth, cohesive texture and cuts down on time in front of the stove, which is exactly the kind of recipe I reach for on hot summer evenings.

A few simple tips make all the difference. Soak your cashews well in advance; even a few hours can dramatically improve their ability to blend into a cream. Give the tofu time to absorb flavour by soaking it briefly in salted water before cooking. And be gentle with the spinach, cooking it just until wilted preserves its bright colour and fresh taste. Served with warm naan or a bowl of steamed rice, this vegan palak “paneer” is a comforting way to enjoy B.C. spinach while it’s in season.

Palak Paneer

Soak the cashews in boiling water. Place onion and garlic in a pan with cold water, bring up to a simmer, drop to medium and boil for 10-15 minutes. (Pro-tip: Save the water you boil the aromatics in to cook rice!)

Chop the tofu into cubes or triangles. Place the pieces in a bowl and cover with hot water. Not boiling, but the hottest water from your tap. Add 1 tbsp. salt and stir. Let the tofu soak for 5 minutes, and then remove onto a plate. Blanch the spinach. Start by preparing an ice bath, which is basically a large bowl with ice and cold water to dunk your spinach into after cooking. (This prevents the spinach from browning and preserves its beautiful green colour.) Drop the spinach leaves in a pot with boiling water, and blanch for 90 seconds. Quickly remove the spinach and drop it directly into the ice bath. Drain it into a colander after 30 seconds or so. Blend the spinach gravy. Add the drained spinach, boiled onion and garlic, tomatoes, ginger, serrano chili (optional), drained cashews, salt, coriander, and red chili powder (optional), to your blender jar. Purée until smooth.

Add the spinach purée to a pan, and cook for 2 minutes on medium high heat. Add the garam masala and stir. Add in the tofu and stir gently to combine. Cook for another 90 seconds just to warm the tofu through. Serve over rice or with naan.