16 oz pack of organic baby spinach, wash and keep

1/2 block soft tofu, wash and cut into one-inch pieces, and marinated tofu in lemon juice, salt, and red chili flax

2 tablespoon oil corn or canola/or your choice

2 medium-size onion wash and chopped finely

2 medium-size tomatoes, wash and cut into pieces

1 small size sweet potato( this kind of sweet potsto🍠)

1 green chili wash and cut into pieces

1 teaspoon fresh shredded ginger

1 red dry chili

1 teaspoon cumin seed

1/2 teaspoon red chili  powder

1/4 turmeric powder

1/4 cup coriander/or cilantro leaves wash and chopped finely


1: Frist let blanch the spinach, take pot put water in the pot, and put it on the stove to boil, and another pot or bowel keep ice-cold water with ice cubes, then add some salt and one tablespoon lemon juice to boiling water. Then add spinach in boiling water just for two minutes, then take out and put in ice-cold water( so its color stays nice and green)let get a little cold then put in a blender and blend and make a nice and smooth puree.

2:Take the pan and put on the stove, medium-low heat and add oil in, let get hot then add cumin seed, dry red chili, green chili, ginger and let all cook twenty seconds, then add onion and little salt mix all well and let them cook until onion gets nice and soft, then add tomatoes, sweet potato, let cook until all tomatoes get mussy.

3:Then let them get a little cold, then take red chili pepper out, and put all in the blender and blend them make like puree, then use the same pan and add marinated tofu in and let cook for one minute, then take the tofu out and add tomatoes and onion puree in the same pan( you don’t need oil because pan all ready have ) keep the stove on medium-low heat, add blend spinach in, red chili pepper, turmeric, and salt to taste,( remember we add salt in onion too) mix all well and add tofu in then let cook for two minutes, add coriander leaves and garnish with some onion, coriander leaves and red chili we take out and serve hot, with rice gluten-free bread or naan or paratha.

here we go our palak penner is ready to eat.

Note: This is very simpal ad easy to make, delicious to eat and all plant base. We use sweet potato because we don’t use any cream, so that sweet potato give nice and creamy taste to it.

Note:This is vegan,alllergy-friendly, gluten-free, dairy-free and nut-free.



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