We’re blessed to have such amazing staff at the happy pear,  Santan, is such a talented chef with 20 years experience cooking. We showed us how to make this delicious Palak Paneer using vegan ingredients instead of the stand ingredient.


  • 3 red onions
  • thumb sized piece of ginger
  • 3 cloves garlic
  • 200g washed spinach
  • 300ml water
  • Oil
  • 200g firm tofu cubed
  • 1x 400ml can chopped tomatoes
  • 1 can of butter beans
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp cumin powder
  • 1 tbsp salt
  • cream from 1x400ml can coconut milk


  • First, for the base of the sauce, blend the 2 of the onions, ginger, garlic, water and the spinach together
  • Put a frying on a high heat with some oil
  • Fry the remaining onion until brown and then add the tofu
  • Cook until tofu has browned and then add the chopped tomatoes
  • Add the in the green sauce and boil until reduced
  • Pour in the butter bean and then the spices; curry powder, garam masala, cumin powder and salt
  • Stir for a few minutes and then add the cream from the coconut milk
  • Leave to cook and reduce for 5-7 minutes
  • Serve with short grain brown rice or to be more traditional- white basmati rice!