Restaurant Style Palak Paneer

This palak recipe tastes best with flatbread or steamed rice. But for health-conscious people, you can serve this with a bowl of cooked quinoa or cauliflower rice on the side.

Yes, in fact, this recipe is almost vegan. Just replace paneer with extra-firm tofu. Grill it like the paneer and then follow the rest of the instructions. That's your vegan recipe for paneer palak!

Palak, or spinach, is another one of those superfood low-carb vegetables that when paired with paneer makes this delicious desi combo! To make this recipe keto, substitute cashews with pecans or macadamia nuts.

You can make this dish with no onion and garlic. Add fresh paneer in the end instead of grilling it in oil. That way, you will cut down on the oil needed.

If using frozen spinach, thaw it and blend it into a smooth puree. You can skip the blanching and ice bath steps. Adding sugar while blanching the spinach helps retain the green color and helps cut the bitterness. Shallow-fry tofu or paneer in ghee (if not vegan) for more flavor. You can even add paneer without frying. Soak paneer cubes in hot water for 1520 minutes and add them to the dish before serving. That way, the paneer will remain soft.

You can make the spinach gravy in advance and store it for 2-3 days in the fridge. Just add fresh or grilled paneer/tofu before serving. You can add roasted veggies instead of paneer or tofu or even use this spinach puree base as a pasta sauce! Instead of paneer slices, add paneer crumbles on top and enjoy it as a hearty spinach soup! It's also perfect for mixed households where some want vegan food and some want meat. Prepare the sauce and top it with your favorites like roasted veggies or meat! The options are endless.