How do you make palak sabzi vegan, since it has butter, cream, etc.?

Palak Sabzi, also known as Palak Paneer or Saag Paneer, is a beloved North Indian dish that highlights spinach (palak) cooked with spices and often served with paneer (a type of Indian cheese), cream, and butter. Traditionally, these ingredients give the dish its rich, creamy texture and depth of flavor. However, with the increasing popularity of vegan diets and the desire to reduce reliance on animal products, many people are looking for ways to make a delicious, plant-based version of Palak Sabzi.

The good news is that making vegan Palak Sabzi is easier than you think! With a few simple substitutions and adjustments, you can recreate this dish without losing the authentic taste and creamy texture. In this blog, we’ll walk you through how to prepare a vegan version of Palak Sabzi and offer tips on how to maximize flavor, texture, and nutrition.

Ingredients to Avoid in Traditional Palak Sabzi

Before diving into the recipe, let's identify the ingredients in traditional Palak Sabzi that are non-vegan and need to be replaced:

Butter (Ghee): This clarified butter is a key component in many Indian dishes, used for sautéing and adding richness to the dish.

Cream: This dairy product is often added to give the dish a luxurious, creamy texture.

Paneer: Paneer is a type of Indian cheese that is commonly used in Palak Paneer, giving the dish its mild and creamy protein content.

Vegan Substitutes for Palak Sabzi

To make Palak Sabzi vegan, the non-vegan ingredients can easily be swapped with plant-based alternatives:

Butter/Ghee Substitute: You can replace butter or ghee with vegan butter, margarine, or any neutral cooking oil like olive oil or coconut oil.

Cream Substitute: The creamy texture can be replicated using plant-based alternatives such as coconut milk, cashew cream, or almond milk. Cashew cream, made by blending soaked cashews with water, provides a thick and rich consistency similar to dairy cream.

Paneer Substitute: Tofu is an excellent vegan substitute for paneer. It has a similar texture and can absorb the flavors of the dish just like paneer does. Firm or extra-firm tofu works best to hold its shape in the dish.

Now that you have an idea of what ingredients to swap, let’s dive into the step-by-step recipe for making vegan Palak Sabzi.

Recipe for Vegan Palak Sabzi

Ingredients:

500g fresh spinach leaves (palak), washed and roughly chopped

200g firm tofu, cut into cubes (substitute for paneer)

2 tablespoons olive oil (or vegan butter)

1 large onion, finely chopped

4-5 garlic cloves, minced

1-inch ginger, grated

2 green chilies, slit

2 medium tomatoes, finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 cup cashew cream or coconut milk (for creaminess)

1 teaspoon lemon juice (optional)

Salt to taste

Directions:

Blanch the Spinach: Start by blanching the spinach leaves to retain their vibrant green color. Bring a large pot of water to boil, and add the spinach leaves. Let them cook for 2-3 minutes until wilted. Drain and immediately transfer the spinach to a bowl of ice-cold water. This helps stop the cooking process and preserves the bright green color of the spinach.

Make the Spinach Puree: Once the spinach has cooled, blend it into a smooth puree using a blender or food processor. You can add a little water to get a smooth consistency.

Prepare the Tofu: While the spinach is cooling, heat a tablespoon of olive oil in a pan and lightly fry the tofu cubes until golden on all sides. This helps give the tofu a nice texture and prevents it from becoming too soft in the gravy. Set the tofu aside once it’s done.

Sauté the Aromatics: In the same pan, heat another tablespoon of oil. Add cumin seeds and let them crackle for a few seconds. Add the chopped onions and sauté until golden brown. Next, add the minced garlic, grated ginger, and green chilies. Cook for a couple of minutes until the raw smell disappears.

Add the Tomatoes and Spices: Stir in the chopped tomatoes and cook until they soften and break down, forming a thick masala base. Add turmeric, cumin powder, coriander powder, and garam masala to the mixture. Continue cooking until the spices are well blended and the oil begins to separate from the masala.

Add the Spinach Puree: Pour the spinach puree into the pan and mix well with the masala. Let it cook for about 5-7 minutes on medium heat. Stir occasionally to prevent the mixture from sticking to the pan.

Incorporate the Cashew Cream or Coconut Milk: For the creamy texture, add your cashew cream or coconut milk to the spinach mixture. Cashew cream is an excellent vegan alternative to dairy cream because it is rich and velvety. Stir everything together, and let the mixture simmer for another 3-5 minutes to allow the flavors to meld together.

Add the Tofu: Finally, add the tofu cubes to the spinach gravy. Stir gently to coat the tofu with the spinach mixture, and let it cook for a few more minutes.

Finish with Lemon Juice (Optional): If you like a bit of tang in your Palak Sabzi, add a teaspoon of fresh lemon juice before serving. This enhances the flavor and balances out the creaminess of the dish.

Serve Hot: Your vegan Palak Sabzi is ready to be served! Garnish with a drizzle of extra cashew cream or coconut milk if you prefer. Serve the dish with warm roti, naan, or basmati rice for a complete meal.

Tips to Elevate Your Vegan Palak Sabzi

Add Texture with Vegetables: You can incorporate other vegetables like potatoes, peas, or bell peppers to add more variety and texture to the dish.

Spice Level: Adjust the level of spiciness by adding more or fewer green chilies. You can also sprinkle some red chili powder if you prefer an extra kick.

Experiment with Herbs: Adding a small amount of fresh cilantro or mint leaves to the spinach puree can give the dish a refreshing herbal note.

Why Choose Vegan Palak Sabzi?

Not only does vegan Palak Sabzi offer the same rich and delicious flavor as the traditional version, but it’s also a healthier alternative. By using plant-based ingredients, you reduce the intake of saturated fats found in butter, cream, and paneer. Spinach is already packed with vitamins and minerals like iron, calcium, and vitamin C, making this dish highly nutritious. Adding tofu brings in plant-based protein, making it a complete meal.

Final Thoughts

Making Palak Sabzi vegan is a simple and rewarding process. By swapping out a few traditional ingredients for plant-based alternatives, you can enjoy the same creamy, flavorful dish without any animal products. The tofu and cashew cream provide a wonderful texture, and the spinach remains the star of the show, delivering both taste and nutrition. Whether you're following a vegan lifestyle or just trying to incorporate more plant-based meals into your diet, vegan Palak Sabzi is a fantastic option to try.