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Kale Palek Paneer

Kale Palek Paneer


  • 1/2 pound extra-firm tofu, sliced lengthwise into 4 blocks
  • 1 inch fresh ginger root, sliced
  • 4 cloves garlic
  • 1 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 4 cups baby spinach, chopped
  • 4 cups kale, chopped
  • 1/2 cup Greek yogurt
  • 1/2 cup milk


  1. Sandwich tofu between paper towels and two cutting boards, and place a heavy object on top of the top cutting board. Let tofu sit for 30 minutes or until all water is drained. Heat a nonstick skillet over medium-high heat and cook tofu 8 minutes until crispy. Remove tofu from pan and allow to rest.
  2. In a food processor, blend ginger and garlic with 1/2 tablespoon olive oil until pureed. In the pan, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add onions and cook 5 minutes until translucent. Add ginger-garlic paste and combine well. Add spices and combine again. Add kale and spinach and allow to cook 5 to 8 minutes until wilted. Add yogurt and milk and stir to combine. Pour mixture into a glass bowl and puree using an immersion blender (or allow mixture to cool and puree in a food processor or blender) for 1 to 2 minutes until mixture is more creamy than chunky. Place mixture back into the pan and stir vigorously until well combined and creamy. Add tofu and cook to preferred temperature.


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Nutrition Information

Per serving: 472 kcal cal., 31 g fat (8.5 g sat. fat), 179 mg sodium, 8 g fiber, 27 g pro., 521 mg calcium, 7 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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