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spinach tofu curry
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Spinach Tofu Curry

A protein rich vegan curry
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 50 minutes
Servings 4
Calories 42kcal

Equipment

  • Heavy bottom pan with lid

Ingredients

  • 1 bag Spinach - (15 oz)
  • 1 tray Tofu (14 oz) Extra firm

For the curry

  • 1 medium Red onion sliced
  • 4-5 cloves Garlic chopped
  • 1 Green chili chopped
  • 1 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 pinch Dried fenugreek leaves (Kasuri methi)
  • Salt to taste
  • 1/2 Lime juiced (optional)
  • Cooking oil few tsp

Instructions

  • Cut the tofu into the thin rectangles. Rinse twice in cold water n squeeze gently to remove all excess water. Spread the tofu on few layers of paper towel to dry for 15-20 to soak up most of the moisture.
  • Mix 1/2 tsp chili powder, 1/4 tsp of turmeric powder and little bit of salt apply this on both the sides of the tofu and let the tofu marinate for 20 minutes.
  • Meanwhile heat a pot with some water as it boils put the washed spinach leaves into it and remove as soon as it wilts n the green color intensifies. (In short blanch)
  • Spread on a plate allow it to cool down. Once the spinach is cool blitz it in the blender adding very little water to a coarse paste. Keep aside.
  • In a non stick pan add a few tsps of cooking oil and shallow fry the tofu in batches until the outside is slightly golden on both sides on low heat. Remove and keep aside.
    NOTE: OVER FRYING WILL TURN THE TOFU TOUGH AND CHEWY.
  • In the same pan in the remaining oil add cumin seeds when it splutters slightly add green chili and garlic chopped saute until it releases aroma then add the chopped red onion when it turns translucent add the chili powder, turmeric powder coriander powder and salt saute well.
  • When the spice gives a roasted smell add the spinach paste. Add very little water if required as we are looking for a thick gravy.Reduce heat allow it to just heat up well and when it begins to boil add fenugreek leaves crushed in your palms.
  • Immerse all the fried tofu in the gravy when one boil comes switch off stove and
    **remove from the burner and pour into serving dish as the heat will continue to cook the spinach and change the pretty green color to brownish.
  • Squeeze the lime juice over the gravy stir once and serve.
    Serve Palak tofu with plain rice, naan, flatbread or rice pilaf. Or Quinoa, brown rice etc

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