Tofu Palak | Tofu In Spinach Gravy

Today I am sharing a recipe for tofu palak or tofu in spinach gravy. Tofu palak or tofu in spinach gravy sounds familiar?? Well, it is the low-calorie version of Palak Paneer. Pan fried tofu, cooked in spinach puree with onion-tomato and garam masala. Garnished with fresh cream this lip-smacking tofu palak gravy is a great combination with nan or rice. You can never go wrong with this delicious dish.

Making tofu is a process similar to making paneer, the only difference is that it is made using soy milk. Curdling soy milk and press it to take out all liquid resulting in tofu. It is having a lot of health benefits which you can read more here.

I have used fresh cream but to make it vegan you can use coconut cream. This recipe is similar to palak paneer just that I replaced paneer with tofu which came out perfect with similar taste.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to prepare this delicious tofu palak or tofu in spinach gravy.

Tofu Palak | Tofu In Spinach Gravy

Ingredients                                                                                    4 Serving

1 Bunch of spinach/palak
6 Cups of water
200-gram Tofu
1 teaspoon garlic grated
1 teaspoon ginger grated
1-2 Bay leaf
2-3 Cloves
5-6 Black pepper
1 teaspoon cumin seeds
1 Big onion finely chopped
½ teaspoon garam masala
1 Big tomato finely chopped
1 teaspoon red chili powder
Salt as per taste
Oil for cooking
1 Tblsp fresh cream (use coconut cream for vegan option)

Method

1. First of all clean palak or spinach nicely as it contains a lot of dirt. Prepare for making palak puree.
2. Making Palak puree: Boil water in a big kadhai. As soon as the water starts boiling switch off the flame and put spinach in the pan for 1-2 min. Strain the water and keep the palak in icy or normal water. 1-2 min is enough to start the cooking process in palak leaves. Keeping in icy or normal water stops that cooking process. After cooling down grind palak/spinach into a smooth puree.
3. Coarsely grind black pepper and cloves and keep it ready.
4. Drain the tofu by pressing between your palms. You can use kitchen towel to remove the water. Cut tofu into the desired shape. Heat 1 tablespoon oil in a pan and fry them until golden brown. I don't fry them for so long. Just for 2-3 min is enough. Keep them ready.
5. Now heat a heavy bottom kadhai and add 1 tablespoon oil.
6. To this add bay leaf and cumin seeds. Once cumin seeds start crackling add black pepper and clove powder with chopped onion. Let it cook until onion turns golden brown.
7. Now add grated ginger and garlic. Cook it for a min in order to remove their raw taste. Once done add chopped tomatoes.
8. Cook them till tomatoes are meshed nicely and start leaving oil from sides.
9. Add all spices chili powder and garam masala. Mix well. Add the palak puree and cook for 4-5 min on low flame.
10. Cover the lid and cook. After 4-5 min add fried tofu pieces and cook for another 2-3 mins.
11. Adjust salt as per taste.  Mix fresh cream or coconut cream and serve hot with naan/roti/paratha/flatbread. Tofu palak or tofu in spinach gravy is ready.

Note

1. Clean palak properly else dirt particles come into mouth while eating.
2. Red chili can be substituted with green chili. My son does not like chilies so I avoid many times and later add for myself.
3. Tofu can be added without frying also. The taste will be almost the same.
4. Blanching palak reduces cooking time and gives a nice flavor.
5. Instead of fresh cream use coconut cream to make it vegan.

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