Palak Paneer, a North Indian gem, is revered not only for its comforting, creamy texture but also for its ability to bring together the richness of paneer with the earthy essence of spinach in a harmonious blend. In this reimagined version, we elevate the traditional with a twist of smoked tofu, adding a layer of complexity, and swapping spinach for kale, introducing a subtle, peppery undertone. The resulting dish is a visually stunning, nutritious, and deeply flavorful experience that pays homage to its roots while offering a fresh, contemporary take.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 2 cups Basmati Rice
• 4 tablespoons Olive Oil
• 1 teaspoon Salt
• 2 teaspoons Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• 1 tablespoon Dried Fenugreek Leaves
• 1/2 teaspoon Red Chili Powder
• 3 tablespoons Cashews, crushed for garnish

Additional Grocery Items Needed

• 14 oz Smoked Tofu, cut into cubes
• 1 large bunch of Kale, roughly chopped
• 1 large Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 inch Ginger, minced
• 2 Green Chilies, finely chopped
• 1 can Coconut Milk (14 oz)
• 1 Lemon (for juice)
• Fresh Cilantro for garnish
• Coconut Cream, for garnish

Preparation

1. Rice Preparation: Start by rinsing the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then cook according to package instructions, adding a pinch of salt for flavor.
2. Tofu Preparation: In a pan, heat 2 tablespoons of olive oil over medium heat. Add the smoked tofu cubes and pan-fry until golden brown on all sides. Set aside on a paper towel to drain excess oil.
3. Sauce Preparation: In the same pan, add the remaining olive oil. Sauté the onions, garlic, ginger, and green chilies until the onions are translucent. Add the chopped kale, stirring frequently until it begins to wilt. Sprinkle in the turmeric, cumin seeds, garam masala, red chili powder, and salt. Cook for 2 minutes.
4. Blending: Allow the kale mixture to cool slightly, then transfer to a blender. Add coconut milk and blend until smooth. Return the sauce to the pan, add dried fenugreek leaves, and simmer on low heat for 5 minutes.
5. Combining: Add the pan-fried tofu to the kale sauce, gently mixing to ensure the tofu is coated evenly. Simmer for an additional 5 minutes. Adjust seasoning as needed and finish with a squeeze of fresh lemon juice.
6. Garnish and Serve: Serve the smoked tofu and kale symphony hot, garnished with crushed cashews, a swirl of coconut cream, and fresh cilantro. Accompany with fluffy basmati rice.

Expert Tips

• For a deeper smoky flavor, consider marinating the tofu in liquid smoke for 10 minutes before pan-frying.
• If kale is particularly tough, blanching it before sautéing can soften its texture without losing its vibrant color.
• Dried fenugreek leaves can be strong; start with a small amount and adjust to taste.

Serving Suggestions

Pair this delightful dish with a crisp, dry Riesling or a chilled lassi to complement its rich flavors. For an extra touch of indulgence, serve with naan bread, lightly brushed with garlic butter, to scoop up the creamy sauce.

Nutrition Facts per Serving

• Calories: 450
• Fat: 28g
• Carbohydrates: 35g
• Protein: 21g
• Sodium: 650mg
• Fiber: 6g
• Allergens: Cashews, Coconut

We hope you enjoy exploring this reimagined classic as much as we loved creating it. Feel free to share your rendition of this recipe with friends and family, and don't hesitate to experiment with different vegetables or proteins to make it uniquely yours. Cooking is a journey of discovery and creativity—embrace it!