Ingredients
Units
Scale
- 1 cup hot water
- 1/2 cup raw cashew
- 4 tbsp Avocado oil or any cooking oil, divided half
- 5 cloves garlic, crushed
- 5 thin slices ginger (about same amount as garlic)
- 1/2 large onion, roughly diced
- 1 large tomato, roughly cut into chunks
- 1 Serrano, roughly sliced
- 1 1/4 tsp salt, divided
- 4 cups packed spinach
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder (Indian chili powder), fine gochugaru or cayenne
- 1 tsp cumin seeds
- 1 tsp nutritional yeast
- 16 oz extra firm tofu, cut into 1/2-inch cubes
Instructions
- Add hot water and raw cashew in a blender and let it soak.
- Heat a large skillet over medium high heat, add 2 tbsp cooking oil garlic, ginger, onion, tomato and Serrano pepper. Sauté until vegetables are tender and slightly browned, about 5 minutes. Add into blender.
- Add spinach into same skillet, sauté about 2 minutes or until softened over medium high heat. Add into blender.
- Remove center cap from blender lid and cover with a kitchen towel. Hold lid securely but don’t push kitchen towel. Blend curry base from lowest speed and gradually increase speed until it’s smooth.
- If you want more spinach texture, blend everything without spinach until smooth then add spinach and pulse until your desired texture.
- Now, heat same skillet over medium low heat, add remaining 2 tbsp cooking oil, ground coriander, turmeric, chili powder and cumin seeds. Stir until you can smell beautiful aroma, about 30 seconds to 1 minute. Super carefully (soup will boil immediately!!), pour curry base into skillet and stir until well combined. Season curry with 1 tsp salt and 1 tsp nutritional yeast.
- Stir in tofu and cook 1 to 2 more minutes over low heat and it’s ready to serve! Serve Palak “Paneer” with freshly cooked basmati rice, jasmine rice, naan or roti. I also like to eat with my purple rice too. 🙂 Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
