Palak Paneer

4.4 of 5 (29)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.1
  • Total Fat: 16.3 g
  • Cholesterol: 2.8 mg
  • Sodium: 1,897.4 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 20.2 g

View full nutritional breakdown of Palak Paneer calories by ingredient


This Palak Paneer recipe replaces paneer with extra firm tofu and cream with non-fat yogurt. This Palak Paneer recipe replaces paneer with extra firm tofu and cream with non-fat yogurt.
Number of Servings: 4


    2 tablespoons vegetable oil
    1 tablespoon cumin
    1 tablespoon coriander
    2 medium onions, finely chopped
    2 tablespoons ginger root, finely chopped
    5 cloves garlic, minced
    1 1/2 cup canned diced tomatoes, crushed by hand
    1/2 cup water
    1 pound fresh baby spinach
    1 tablespoon salt
    6 oz. plain, low fat yogurt
    2 cardamom pods
    1 block extra firm tofu


Before beginning cooking, press excess water out of tofu by cutting it evenly widthwise and lengthwise. Place the four pieces of tofu on several layers of paper towels. Cover with more paper towels. Place a heavy pan on top of the tofu to press out excess water.

Heat vegetable oil over medium heat in a large stockpot or frying pan.

Add onions, garlic, and ginger. Stir thoroughly. Add cumin and coriander. Sauté, stirring frequently until mixture is browned and fragrant.

Carefully add tomatoes and stir.

Add water and salt.

Add spinach. Cover for a few minutes to wilt spinach completely. Uncover and stir thoroughly. Turn off heat.

Using a blender or food processor, puree spinach mixture. Be careful because it will be hot. Return to pot and return heat to medium.

Add yogurt for creaminess and mix thoroughly.

Taste Palak Paneer and add additional cumin, coriander, salt, etc. to taste.

Add cardamom pods and let simmer for 10 minutes, stirring frequently.

While Palak Paneer is simmering, cut tofu into half-inch blocks. Add tofu to the pot and mix to combine. Continue cooking until the tofu is warmed through.

Serve over your choice of rice with a side of naan and fresh mango.

Number of Servings: 4

Recipe submitted by SparkPeople user BRAINIAC.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I absolutely loved this recipe! It's so similar to the Palak Paneer I always order from my favourite Indian restaurant. I added 4 cardamom pods instead of two.
    Added bonus, it makes 4 very generous and satisfying servings, even without the rice. Definitely going to be a regular at my place! Yum!
    - 10/4/11

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    1 of 2 people found this review helpful
    After reading all the great reviews I was hoping this would be just like the restaurant. Unfortunately, like most other Indian recipes I find online, this one was very disappointing. It was bland and had a very mild spice level. Granted it's healthy, but tastes nothing like the restaurant. - 6/7/10

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    1 of 1 people found this review helpful
    I didn't have cardamom or coriander, so instead added curry powder and cayenne. I also used frozen spinach. Still turned out great. Will definately make again. - 8/18/07

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    yummy - 5/28/19

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    I've made this a few times, and I absolutely love it!!! I follow it to a T, but don't serve it with the tofu (I've made my own paneer a couple times, but have since made it without the paneer). Tonight I'll be trying it over cauli-rice for the first time!! - 8/16/16