palak tofu curry recipe | spinach tofu curry recipe
Blanch & puree spinach leaves before hand decreases the cook-time of this yummy Indian curry. Perfect for any quick meal.
Servings: 4
Equipment
- Sieve
- Blender
- kadai/frying pan
Ingredients
- 300 grams extra firm tofu
- 3-4 tablespoon oil or ghee if vegetarian
- 2 large bunch 1 bunch is 250 gm of Spinach leaves
- 1 cup water for blending spinach puree
- 1 medum onion
- 2 tablespoon ginger paste peel and crush a piece of ginger
- 3-4 garlic cloves finely chopped
- 1 small green chilli as per taste,avoid if you do not like it spicy
- 2-3 tomatoes diced
- 1 tablespoon cumin seeds
- ½ teaspoon red chilli powder increase if you like it extra spicy
- salt as per taste
- 1-½ tablespoon curry powder you can adjust as per your level of spice.
Use Curry powder or below mix of spices.
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder adjust as per taste
Instructions
For the tofu cubes
- Cut the tofu into small cubes of 1 inch.
- Heat oil in a pan. Sauté cubed tofu until light brown. Keep this tofu aside.This is an optional step, you can directly add fresh tofu pieces if you like.
For the spinach sauce:
- Blend the spinach with water,keep it aside
For curry
- Heat oil and add a teaspoon cumin seed to it. Let it splutter. Add chopped onions, ginger,garlic & chillies. Cook over medium heat, until the onions are pink.
- Now, add chopped tomatoes along with some salt. Let it cook until they soften.
- Add spices and mix well. Let it cook. Cook until the oil oozes out.
- Add the spinach puree to the masala paste.
- Let it come to boil. Add fried tofu pieces and cook until the gravy thickens.Adjust water as per your choice. The curry is ready once it has turned dark green, once its starts to boil, simmer it on low heat for 10-12 minutes.
- Serve hot with steamed rice or any Indian flat bread
Nutrition
Serving: 4g