Creamy spinach curry with golden tofu and a vegan fried egg – yep, you read that right!
🤯 OMG – This palak blew my mind!
You know those rare days where everything just works in the kitchen?
Well, this was one of them.
Three amazing recipes in one day – and this palak was the crown jewel.
A rich, balanced spinach curry – no coconut milk, no cashews – and yet super creamy and perfectly spiced.
My guests licked their fingers and went in for seconds. That says it all 😄
🍳 And the egg... oh, the egg!
Let me tell you, this vegan fried egg put me through culinary purgatory.
Or maybe I put it through the fire… who knows? 🤣
But yesterday, I finally cracked it (pun intended):
A vegan fried egg with a yolk that oozes just right, and a white that behaves itself beautifully.
Bonus: the yolk sauce stays liquid even the next day after a night in the fridge. Cool, right?
🧀 Tofu instead of paneer? YES.
I used extra-firm tofu as a perfect stand-in for paneer.
Soaked the cubes overnight in salted water to open up the flavor,
Then pan-fried them until golden and gorgeous.
Trust me – totally worth the effort.
🍛 How did I serve it?
Alongside:
- Fluffy jeera rice (cumin rice, microwave version – coming right up!)
- And warm chapati brushed with melted garlic butter. Yes, you heard that right – garlic butter. Heaven.
😌 Feeling overwhelmed? Don’t be.
If I could pull it off – you totally can.
The spinach is frozen (yay, shortcuts!), and the method is simple and forgiving.
Serve it with any sides you love – this palak works with everything.
💫 Enjoy every bite 😋❣
This isn’t just a recipe – it’s an experience. Warm, rich, and wildly satisfying.
RECIPE
Vegan Palak PaneerSpinach
- 800 gram frozen spinach
- 2 tablespoon oil
- 1-2 Dried Shatta pepper by taste
- 1 cup water
Palak
- 1 tablespoon canola oil
- 1 tablespoon coconut oil or canola oil
- 1 small cinnamon stick
- ¼ cumin seeds
- 5 cardamom pods use a kitchen hammer
- 5 cloves
- 1 small onion, finely chopped
- 1 tablespoon grated ginger, by taste
- 5-6 cherry tomatoes finely chopped or one medium tomato
- salt by taste
- 1 teaspoon garam masala by taste
- 1 cup water according to desired thickneדs
- ¼ cup unsweetened almond milk optional
- 1 teaspoon dry fenugreek leaves optional
- Cooked spinach we made earlier
Paneer
- 300 gram soft tofu
- water to soak the tofu
- 1 tablespoon salt
- 2 tablespoon oil for frying
For Serving
- Jeera Rice rice with cumin seeds
- Chapati with vegan melted garlic butter
- vegan fried egg
Pre Preparations
- Soak the tofu for a few hours, preferably overnight: place the tofu cubes in a bowl that comfortably accommodates them, sprinkle a tablespoon of salt, pour water over the tofu until it is fully covered, and gently mix to evenly distribute the salt. Cover the bowl and refrigerate until ready to use
Spinach
- Thaw the spinach, It's not mandatory, but will speed up the process.
- Heat two tablespoons of oil in a large pan or wok, add Shatta peppers and spinach. Cover and cook on a medium heat for about five minutes, until the spinach softens. Stir occasionally, let cool.
- Transfer the cooked spinach to a blender, add a glass of water and grind to a smooth puree; Keep aside.
Palak
- Heat 1 tablespoon of neutral oil (canola, corn, etc.) plus 1 tablespoon of coconut oil (or an extra tablespoon of neutral oil) in the pan where we prepared the spinach, add cinnamon, crushed cardamom pods, cloves and cumin seeds, and fry for a few seconds, until the spices start to sizzle, add chopped onion and fry until the onion starts to turn golden.
- Add the crushed ginger and fry for about another minute, until it releases its aroma. Then, add the chopped tomatoes and salt, and cook for approximately five minutes, until the tomatoes easily fall apart when touched with a spoon.
- Add garam masala and cook until fragrant - about two minutes.
- Add water and milk, and cook, stirring occasionally, for a few minutes, until the onion is completely soft.
- Lower the heat, then add fenugreek leaves and the ground spinach that we set aside. Mix everything well, bring it to a boil over medium heat, and let it cook for three to five minutes. Taste and adjust the seasoning if needed. If the mixture becomes too thick, gradually add water or unsweetened almond milk. Remember to avoid overcooking—maximum five minutes.
Paneer
- Drain the tofu cubes and dry with a paper towel.
- Heat oil in a large pan and fry the tofu cubes on all sides until they are nicely golden.
For Serving
- Divide the palak into portions, and sprinkle the fried tofu cubes on top.
- Serve with naan, chapati brushed with melted vegan garlic butter, and/or microwaved jeera rice.
- You can serve the palak cheese with a homemade vegan fried egg, like the cool one in the picture, and also with lapa/sloof, challah, or even pasta 🙂
🔗 Related Recipe:
If you loved this one – try the Vegan Indian Curry next. It’s got the same cozy vibes.
iorjia says
Looks delicious! Can't wait to try this recipe.
Sara Dagan says
Thank you, iorjia, for your kind feedback, glad you liked the recipe 🙂