WFPB Restaurant Style Palak Paneer


WFPB Restaurant Style Palak Paneer

Saag paneer is made with other leafy greens (such as mustard greens).
Prep Time 5 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine Indian
Servings 4


  • Tofu 1 Block - Cut into cubes roll in Ginger, Green chilli, salt paste. Airfry or bake at 400F for 10-15 mins

Greens (Saag):

  • 1 Bag Mustard Greens use kale or turnip greens or any combo
  • 3 Bunches Spinach
  • 1 or 2 Turnips Big Chunks
  • 1 to 2 Inches of Ginger Chunks
  • 2-4 Green Chilies or Jalapenos whole
  • 1 Onion Chunks
  • 4 Tomatoes Chunks (optional)
  • 4 Cloves Garlic whole
  • 1/2 Lime juiced (optional)
  • Salt
  • Spices: 2 teaspoons Cumin Jeera powder, 1/2-1 teaspoon Garam Masala and 1 teaspoon Coriander Powder.


  • Heat a large pan to med. high heat.
  • Add 1/2 cup water and add onions, garlic, ginger, turnip chunks to the pan and add all the roughly chopped spinach and mustard greens
  • Cover and cook for 5-8 mins until greens are wilted.
  • Allow to cool and grind to a paste either in Food Processor or blender (your choice if you want to smooth then blender) I like it with a bit of a texture.
  • Transfer back to the large pan and bring to a rolling boil at low to med-low heat.
  • Add all the spices, salt and adjust spices to taste. Turn off the stove.
  • Add juice of Half Lime (optional).


NOTE: Use more spinach to other greens ratio so as to not make it too bitter. Or remove stems to prevent from becoming bitter.
Enjoy with Roti, Naan, or Brown rice!!!
Keyword Palak Paneer, Saag Paneer, WFPB

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