Palak Tofu
Rich in greens and creamy , this palak tofu is a delicious addition to your weeknight menu!
Ingredients
- 1 ½ lb Baby Spinach well rinsed
- 1 lb Firm/Extra Firm Tofu diced
- 2 Onions medium sized, finely chopped
- 1 Tomato finely chopped
- ½ cup Oat Milk/ Vegan Cream preferably extra creamy
- 8-10 cloves Garlic finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 1 tablespoon Jeera(cumin seeds)
- 1 teaspoon Jeera Powder
- 1 tablespoon Kashmiri Chilli Powder
- ½ teaspoon Turmeric Powder
- 4 Green Chillis slit or chopped
- ½ teaspoon Kasuri Methi(dry fenugreek leaves)
- 3 tablespoon Ghee/Oil
- Salt to taste
Instructions
- Heat water in a large sauce pan and bring to a gentle boil. Add the spinach in batches and blanch for a minute or two.
- Remove and add to a bowl with cold water. Once cool, blend until in a blender until completely pureed. Keep side.
- Heat another saute pan or dutch oven to medium low heat and add 2 tablespoon of ghee/oil. Once hot, add the tofu pieces and fry until gently browned all over. Keep aside.
- In the same pan, add the remaining ghee. Add the cumin seeds, chopped garlic and saute for 45 seconds. Now add the chopped onions and cook for 5 minutes.
- Add the chopped tomatoes and cook for 2 minutes. Add the ginger garlic paste, green chillis and cook for another couple of minutes. Add the cumin, chilli, turmeric powder, kasuri methi, salt and mix well.
- Add the spinach puree,water and mix well. Cover the pan and let it cook for 7-8 minutes until he spinach tastes fully cooked. Add more salt if required.
- Now add the fried tofu pieces and mix well. After a minute or so, add the oat milk/vegan cream and mix well again. Let it simmer for another 3-4 minutes. Top with more kasuri methi, julienned ginger and some vegan cream(optional) before turning off the heat.
- Serve hot with any Indian flatbread like chapati, naan, roti or with a bowl of jeera rice.