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# Palak Paneer (with tofu!)
- URL: https://www.souschefharshibar.com/palak-paneer-with-tofu/
- Published: 2025-12-02T20:45:19.000Z
- Updated: 2026-08-31T00:14:52.000Z
- Description: A healthy substitute for the restaurant classic, Palak Paneer
- Author: sous chef harshibar
- Tags: #souschefharshibar

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## Healthy Palak Paneer?!

Palak Paneer is a popular Indian vegetarian curry, made with palak — which is spinach — and paneer, which is an Indian cheese, typically cut into cubes.

Now… you might think this spinach curry would be healthy, but at restaurants, it’s often loaded with butter, ghee, cream, and cheese.

So, I set out to make a healthier version at home. With a few simple updates, like swapping the paneer for tofu, *this* twist on palak paneer is creamy, flavorful, and… actually healthy!

## The Tofu Swap

I know what you’re thinking — tofu isn’t paneer, and it definitely tastes different. But hear me out.

Tofu is substantially healthier: 100g of firm tofu has **82 calories** and **1g saturated fat**, compared to paneer’s **321 calories** and **17.8g saturated fat**.

That means you can eat 3x the volume of tofu and it’ll still be healthier than paneer. Plus, with the right cooking techniques, you might not even miss the paneer. Let me show you how!

## Ingredients

- 14 oz tofu
- 5 handfuls of spinach
- 1.5 medium onion
- 5 cloves garlic
- .5 inch ginger
- 2 roma tomato
- 4 - 5 cashews
- spices for tofu marination:

  - 1/4 tsp turmeric powder
  - 1/4 tsp chili powder
  - 1/4 tsp garam masala
  - 1/4 tsp salt
- spices for the curry:

  - 1 tsp cumin seeds
  - 1.5 tsp coriander
  - .5 tsp turmeric
  - 1.5 tsp garam masala
  - 1.5 tsp chili powder
  - .25 tsp sugar (added at the end)
  - salt to taste

## Instructions

#### 1\. Fry the Tofu

1. Heat oil in a pan and add tofu in a single layer.
2. Sprinkle with 1/4 tsp each of turmeric, chili powder, garam masala, and a generous pinch of salt.
3. Fry for 3-5 minutes, then toss. Continue frying until edges are crispy.
4. Remove and set aside.

#### 2\. Prep the Curry Base

1. In the same pan, heat oil and add onions, green chili (if using), and a pinch of salt. Cook until onions turn transparent.
2. Add ginger and garlic. Cook until onions are dark and caramelized.
3. Add tomatoes and Round 1 spices (coriander, turmeric, garam masala, chili powder). Add cashews and cook until tomatoes soften, adding water as needed to prevent drying.
4. Add spinach and cook for 2-3 minutes until just wilted and dark. Don’t overcook or it will become bitter.
5. Transfer 90% of the mixture to a blender (leave some for texture). Blend in 20-second increments, opening the lid between pulses to release steam.

#### 3\. Combine

1. Heat remaining oil in the pan and toast cumin seeds for about 1 minute.
2. Add blended curry base and 1/2 cup water.
3. Stir in Round 2 spices (chili powder, garam masala, sugar) and salt to taste.
4. Add crispy tofu and simmer for a few minutes to combine flavors.
5. Serve hot with rice or naan!

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