For the paneer I used Dreena's recipe of cubed tofu marinated in lemon juice and tamari, and I subbed soy creamer for the heavy cream. Otherwise, I followed the recipe exactly. While this isn't exactly like the Palak Paneer you'd get at an Indian restaurant, it is a pretty close replication. I was very pleased (although the photo looks less than appetizing!!). As was Rob, this was one of his favorite meals we've had in a long time. It is a bit spicy, so you could definitely cut down the red chili powder if you'd like it milder. It was too spicy for the girls, however I only used about 1/2 of the tofu in this dish and they loved the other half.
To help cool the mouth we munched on this delicious homemade naan. I used this recipe, subbing soy yogurt and Earth Balance for the yogurt and ghee. A few of my naan got slightly too thin, and therefore over-cooked. But, even the crispy one's were nice. A terrific Indian feast.