Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Vegan Palak Paneer

Vegan Palak Paneer
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Prep Time = 20 minutes

    • 1 large vine tomato, cut in half
    • 1 onion (1/2 a large one or 1 small), cut in half
    • 5 cloves garlic separated (3 whole, 2 crushed)
    • 1 small green chili (optional if you like the heat!)
    • 3 tbsp olive oil for drizzle
    • 1 bag frozen spinach (300 grams)
    • 1/4 cup cashews (soaked if you don’t have a high-powered blender)
    • 1/4 cup water
    • 3 tbsp oil (avocado or another high heat oil)
    • 1 tsp grated fresh ginger
    • 1 tbsp cumin seeds (or mustard)
    • 1/2 tsp turmeric powder
    • 1/4 tsp chili
    • 1 tsp salt (or to taste)
    • juice from half a lemon
    • 1 block extra firm tofu, cubed
    1. Heat oven to 400
    2. Place tomato, onion, and 3 cloves of garlic and chili (if using) in a pan with the olive oil drizzled over
    3. Cover pan with foil and place in oven for 40 mins
    4. Remove from oven and let cool
    5. Place the spinach, the roasted veggies, cashews and water in your blender, add puree, set aside
    6. Heat oil in a pan over medium heat and add the remaining 2 cloves of crushed garlic, ginger and heat until fragrant
    7. Add the cumin and saute until they start to crack
    8. Add the turmeric, and chili
    9. Add the spinach mixer and combine
    10. Add salt and lemon juice and stir
    11. Add tofu and combine

Serve with rice or naan

Nutrition Facts:
Calories: 308
Carbs: 19
Fat: 23.8
Protein: 10
Sodium: 873
Sugar: 5

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