Palak tofu is a vegan version of palak paneer. This is Tofu cooked in spinach curry with mild spices is lip smacking good when served with rotis or naan. Palak tofu curry will be ready in less than 30 minutes and it’s VEGAN!
When you walk into a North Indian restaurant and sit down to glance through the menu, you would see “palak paneer” on the menu. It is one of those simple, humble dish made very commonly in most households in North. It’s creamy, not so rich, subtle in flavors and delicious. It goes perfectly with rotis or naan.
How do you make your kids and spouse eat their greens?
Yes you read that right, spouse too!
I have to tackle the veggie problem at home with not just my kids but hubby too.
The weekly stock of vegetables and fruits I buy was mostly consumed by me alone a few years back. The big boy at home would set aside even tomatoes and onions from the curries and sambar. I guess he just got used to not eating vegetables. All he would take is potatoes when we fry them, the other vegetables never made to his stomach until I started enforcing a low at home that everyone should eat their vegetables. It was hard at first, most of the time I would end up eating all vegetables from his plate as I didn’t wanted to waste it.
Now with some strict laws and a change in life style and food habits I am getting there, almost! I make sure I serve a vegetable portion on all plates and tell people at home that the plates have to empty and NO WASTING FOOD! Being strict in certain things is essential.
One other trick to make folks at home to eat their vegetables is blending them and use it in your curries or drink it as smoothies.
Looking for more recipes using palak (spinach)?
Tofu cubes cooked in spinach curry with mild spices is lip smacking good when served with rotis or naan. Palak tofu curry will be ready in less than 30 minutes and it’s VEGAN!
- 3 cups palak, tightly packed
- 200 grams tofu
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 3 green chilies, ground to paste
- 2 cloves garlic, minced
- 2 inch ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi(dried fenugreek leaves)
- 1 teaspoon garam masala powder
- 1 tablespoon oil
- Salt to taste
- 1 tablespoon cashew cream for garnish
Pick palak leaves and rinse it in water well.
Bring 3 cups of water to boil. Add a pinch of salt in it. Add the palak leaves and blanch it for 3 minutes. Remove the leaves from boiling water and immediately transfer them to ice cold water. This step is important; it ensures the vibrant green color of the leaves are retained.
Squeeze the leaves to remove excess water and grind it into a puree. Keep aside.
Cut tofu into cubes and soak them in warm water until use.
Heat oil in a pan. Add cumin seeds and let it crackle. Add onions and cook till it turns translucent. Add green chili paste and mix well.
Add minced ginger and garlic and cook for 3 minutes on low flame. Add tomatoes and cook till tomatoes turn soft.
Add coriander powder, garam masala powder, kasuri methi and salt to taste. Mix.
Let it cook for 5 minutes on low flame. If the curry turns too thick adjust by adding little water, don’t make it too runny.
Now add tofu pieces into the curry, mix and cook for another 5 minutes.
Turn off flame. Serve palak tofu with rotis or naan. Serve warm.
Always soak tofu in warm water until use. This will prevent tofu from turning dry and hard.
Blanching palak (spinach) for the right amount of time and then soaking it immediately in ice cold water helps the greens retain it's bright vibrant color.
Add more green chilies depending on the heat preference you like.