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Low FODMAP Palak Paneer

Vegan Low FODMAP palak paneer with tofu, served with naan and a side of fresh salad and extra cream.


  • 2 tsp garlic infused olive oil

  • 2 potatoes, cubed

  • 200g tofu, cubed

  • 1/4 tsp iodised salt

  • 1/2 tsp cumin

  • 1/2 tsp garam masala

  • 1/2 tsp asafoetida

  • 1/2 tsp cayenne pepper

  • 1/2 tsp nutritional yeast

  • Pinch kala namak

Spinach Gravy:

  • 75g fresh spinach

  • 1/4 cup water

  • 1/4 cup almond milk

  • 1/2 tsp asafoetida

  • 1 tsp ginger, minced

  • 1 tomato

  • 1/4 tsp salt

  • 1 tsp sugar

  • 2 Tbsp macadamia nuts

  • 1/2 tsp garam masala


  1. Cook potatoes until about 3/4 cooked and set aside.

  2. Mix tofu/potato spices (without oil) in a container, add tofu and potatoes and toss until thoroughly coated.

  3. Heat garlic oil in a heavy saucepan over medium heat and cook tofu/potatoes until starting to become golden and aromatic.

  4. Meanwhile, add all gravy ingredients, except garam masala to blender and blend until smooth.

  5. Pour gravy onto tofu and potatoes, season with remaining garam masala and cook for 10-15 minutes until potatoes are fully cooked.

Cooking Tip:

Macadamia cream can be made by blending soaked macadamias with water until smooth. I'm still perfecting the naan recipe so y'all will have to wait on that!

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