Palak Tofu
Pan-seared tofu in a bright spinach and tomato gravy — a dairy-free, weeknight-friendly take on the familiar North Indian palak format.
Cuisine: North Indian (North India) · Style: Curry · Protein: Tofu · Total time: · Difficulty: easy · Servings: 4 · Spice: 2/5
Ingredients
- 350g firm tofu, cubed
- 500g spinach, washed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 green chilli
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tbsp oil
- 1 tsp lemon juice
- Salt to taste
Steps
- Blanch spinach for 1 minute, cool it quickly, and blend with green chilli into a smooth puree.
- Brown tofu in a wide pan with a little oil and set aside. In the same pan, temper cumin, then cook onion, ginger-garlic paste, tomatoes, turmeric, and coriander until the tomatoes collapse.
- Add spinach puree with a splash of water and simmer 5 minutes. Fold in tofu, season with lemon and salt, and warm through without boiling hard.