EASY Vegan Palak Paneer – Instant Pot and Stovetop Methods

Palak paneer is a classic North Indian dish that combines creamy spinach with cubes of paneer cheese.

For a vegan twist, we’re swapping paneer for tofu and using dairy-free cream to create a dish that’s both hearty and flavorful.

This guide will walk you through making vegan palak paneer both on the stovetop and in an Instant Pot.

Ingredients for Vegan Palak Paneer

The ingredient list is simple but flavorful, with each ingredient adding depth to the rich spinach base.

• 10 oz Fresh Spinach: Fresh baby spinach works best, but you can use frozen spinach as well. If using frozen, 1½ cups of drained spinach is equal to 10 oz fresh.
• 200g Extra Firm Tofu: Substitute for traditional paneer, pressed and cubed to resemble the texture of paneer.
• 2 Tablespoons Coconut Oil or Olive Oil: Use coconut oil for a hint of richness or olive oil for a more neutral taste.
• 1 Medium Yellow Onion: Finely dice the onion for sautéing.
• 2 Green Chilies: For mild heat. Remove seeds if you prefer less spice, or use hotter chilies if you like more kick.
• 3 Garlic Cloves and ½ Inch Ginger: Mince together to form a chunky paste.
• 1 Large Roma Tomato: Roughly ½ cup, or substitute with half a can of crushed tomatoes.
• ½ Teaspoon Cumin Seeds: Adds earthiness to the dish when cooked in hot oil.
• ½ Teaspoon Turmeric: A touch of turmeric adds warmth. Be cautious, as too much can add bitterness.
• ½ Teaspoon Red Chili Powder (optional): A small amount adds heat, but you can omit if you prefer mild flavors.
• 1 Teaspoon Ground Coriander: Provides a citrusy undertone.
• 1 Teaspoon Garam Masala: A classic Indian spice blend that enhances the dish’s complexity.
• 1 Tablespoon Dried Fenugreek Leaves (Kasuri Methi) (optional): Adds a distinct depth and is often used in restaurant-style recipes.
• 2 Tablespoons Cashew or Coconut Cream: Dairy-free cream alternatives to achieve the creamy texture.
• ½ Teaspoon Sugar (optional): Balances any bitterness in the spinach.
• Water as needed: To thin out the sauce.

Making Our Vegan Palak Paneer Recipe

Vegan palak paneer can be made on the stovetop or in an Instant Pot. Both methods bring out the dish’s North Indian flavors with ease, so choose whichever fits your schedule.

How to Make Vegan Palak Paneer on the Stovetop

Equipment Needed:

• Large pot of boiling water
• Bowl of iced water
• Blender
• Pan or kadai
• Chopping board
• Sharp knife

Instructions:

1. Blanch the Spinach: Bring a large pot of water to a boil. Add rinsed spinach and blanch for 1-2 minutes, just until it wilts. Quickly transfer to a bowl of ice water.
2. Blend the Spinach: Drain and add spinach to a blender with ½ cup water. Blend until smooth and set aside.
3. Sauté Spices: Heat coconut oil or olive oil in a pan over medium heat. Add cumin seeds, letting them splutter for about 1 minute.
4. Cook the Aromatics: Add onions and sauté until lightly browned. Then add the garlic, ginger, and chilies. Sauté for 1 minute until aromatic.
5. Add Tomato and Spices: Add diced tomato, turmeric, red chili powder, ground coriander, and salt. Cook for 2-3 minutes until the tomato softens.
6. Combine with Spinach Puree: Lower the heat, then add the spinach puree. Mix well and simmer for 2-3 minutes, being careful not to overcook.
7. Add Tofu and Finish with Cream: Stir in garam masala, tofu cubes, and fenugreek leaves (if using). Taste and add sugar if needed. Finish with cashew or coconut cream, simmering gently until heated through.
8. Serve: Enjoy with rice, roti, or naan!

How to Make Vegan Palak Paneer in an Instant Pot

Equipment Needed:

• Instant Pot
• Immersion blender or regular blender
• Chopping board
• Sharp knife

Instructions:

1. Sauté Spices: Turn on the SAUTE setting and add oil to the Instant Pot. Add cumin seeds, letting them splutter for about 1 minute.
2. Add Aromatics: Add the onion, garlic, ginger, and chilies. Sauté for 2-3 minutes until the onions begin to brown.
3. Add Tomato and Spices: Stir in diced tomato, red chili powder, turmeric, ground coriander, and salt. Cook for 1-2 minutes.
4. Add Spinach: Pour in ½ cup water and deglaze the pot, then add spinach. Seal the lid and set to PRESSURE COOK for 2 minutes (1 minute for frozen spinach).
5. Quick Release and Blend: Use a quick release. Use an immersion blender to puree everything until smooth, or transfer to a blender.
6. Add Tofu and Finish with Cream: Stir in garam masala, tofu cubes, fenugreek leaves (if using), and coconut or cashew cream. Adjust seasoning as needed, then let sit for 5 minutes on KEEP WARM.
7. Serve: Serve with rice or bread.

Serving Suggestions for Vegan Palak Paneer

Pair your vegan palak paneer with basmati rice, jeera rice, or plain rice for a simple meal. Indian breads like roti or naan are also great for soaking up the spinach sauce. A tangy side salad of diced tomatoes and onions, or quick-pickled onions, will add contrast to the creamy dish.

Storage Tips

Vegan palak paneer can be made in advance and stored in the fridge for 2-3 days. To reheat, simply warm on the stovetop or microwave. You can also freeze portions in airtight containers. 

For the best consistency, defrost thoroughly before reheating, adding a little water if needed.

Tips and Tricks for the Perfect Vegan Palak Paneer

Follow our top tips to make the perfect vegan palak paneer every time:

• Blanch Spinach for Vibrancy: Blanching spinach before cooking helps maintain its vibrant green color.
• Drain Tofu Well: Press the tofu to remove excess moisture for a firmer texture. Shallow-fry tofu cubes in oil for a crispy exterior.
• Don’t Overcook: Spinach loses color when overcooked, so keep an eye on cooking times.
• Taste Before Serving: The balance of spices is key, so taste before serving. A small pinch of sugar can offset any bitterness.

Variations and Substitutions For This Dish

When you’ve mastered this dish, change it up to make it your own. Why not try the below?

• For a Tangy Flavor: Add a squeeze of lemon juice if you prefer more tang, or replace tomato with yogurt for a sharper taste.
• Substitute Greens: If you’re out of spinach, try other greens like mustard greens, though the result will be closer to saag paneer.
• Make Cashew Cream: Soak cashews in hot water, blend with water until smooth. This works well as a dairy-free cream substitute.

Final Thoughts

Vegan palak paneer is a delicious and nutrient-packed dish that captures the rich, savory flavors of North Indian cuisine. 

Whether you’re cooking on the stovetop or using an Instant Pot, this recipe is adaptable, flavorful, and family-friendly.

Frequently Asked Questions