Palak Tofu
Palak Tofu is a spinach-based curry with tofu, prepared by blending spinach and spices, then simmering with tofu cubes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Spinach (fresh, washed and roughly chopped) | 500 | Grams |
| Tofu (firm, cut into cubes) | 400 | Grams |
| Onion (medium, finely chopped) | 1 | Count |
| Tomato (medium, pureed) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Coriander Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (vegetable or canola) | 2 | Tbsp |
| Cream (whole milk based) | 100 | Ml |
| Water | 100 | Ml |
Instructions
- Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice water to cool. Drain and blend into a smooth puree.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add tomato puree, turmeric powder, coriander powder, and salt. Cook until the oil separates from the mixture.
- Add the spinach puree and mix well. Cook for 5 minutes.
- Add tofu cubes and water. Simmer for 10 minutes.
- Stir in the cream and garam masala. Cook for another 2 minutes.
- Adjust seasoning if necessary and serve hot.
Kitchen equipment
BlenderIce Water Bath