This Vegan Instant Pot Palak Tofu is one of my favorite Indian Dishes. Normally served with Paneer Cheese. Tofu is a great vegan substitute. I promise you it is just like what you get at your favorite Indian restaurant.
My first Indian Food Experience.
I am slightly ashamed to say that I never had the opportunity to experience Indian food until I was in college. Growing up in a smaller, rural city in Western, WI. There was not a lot of cuisine diversity.
The first time I walked into India Palace I was mesmerized. The beautiful draped colored fabrics, the smells or coriander and, garam marsala. The soft dim lit room. The people, engrossed in conversations while pulling off naan and dipping it into their delicious curries. I was in heaven.
The first meal I ate was Veggie Samosas, Palak Paneer and Garlic Naan. I remember each flavorful bite being better then the last. My friend taught me how to bite off the tip of the samosa so you could fill it with the red tamarind sauce and the mint chutney. Creating that perfect flavorful bite.
When the Palak came out I remember being in awe at how simple and elegant it looked in its cute little copper bowl. I recall the naan being the perfect vehicle for the palak and basamati rice. Dipping and scooping, corralling, reaching, licking, laughing. I enjoyed every aspect of it. In the end I was full and content and so happy I had found this cuisine.
That was one of the best dining experiences I ever had. I went back at least once a week for 3 years. The owners where so friendly. They always had a smile on their face and they always new my order. I thought about trying new things but I was always afraid of disappointment. I mean why mess with perfection!
Of course over time they had to shut down. The tiny little Indian restaurant in Calhoun Square. And of course over time I also had to adapt to my new dietary lifestyle so I gave up the Paneer and turned to tofu. But I can honestly say this Instant Pot Palak Tofu still brings my the same joy as the first time I ate Palak.
Instant Pot Palak Paneer
Equipment
- Instant Pot
- Blender
Ingredients
- 4 Garlic cloves minced
- 1 Inch Fresh Ginger Knob peeled and minced
- 1 Medium Yellow Onion diced
- 1 Jalapeno seed removed and chopped
- 1/2 Tsp Cayenne Pepper
- 4 Tsp Garam Marsala
- 2 Tsp Turmeric
- 4 Tsp Cumin
- 1 Tsp Salt
- 2 16 Oz Bags of Frozen Spinach
- 1 14 Oz Can of Coconut Milk
- 3/4 Cup Vegetable Stock
- 2 Tbsp Tamarind Concentrate I like Nuoc Me Chua
- 2 Tbsp Ghee or Oil
- 1 Box Extra Firm Tofu Pressed and cut into small cubes
Instructions
- Dice Yellow Onion, Jalapeno, Garlic and Ginger
- Turn Instant Pot to Saute. Add in Ghee or Oil
- Once oil is hot, add Onion, Jalapeno, Garlic and Ginger and Saute for 3 minutes.
- Next incorporate all the dry spices.
- Add in Frozen Spinach, Stock and Coconut Milk. Break Up Spinach.
- Turn off Saute and turn on Manuel for 15 minutes. Quick release when it's finished.
- While the Spinach is Cooking. Press your Tofu to get all the excess water out. I like to press it with a book and a towel.
- Cut Tofu into small cubes.
- Once the spinach mixture is finished add it to a blender or use a hand mixer and blend until smooth. Be careful, it will be very hot!
- Add in tamarind concentrate and tofu.
- Stir and Serve. Best Served with Rice or Naan.