Creamy Spinach Tofu Curry | Palak Tofu Curry

Palak Paneer has always been my one of my favorites while ordering at the restaurants. I have used Tofu instead of Paneer in this recipe. Making of Palak Tofu is no different than Palak Paneer. It’s a flavorful combination of creamy spinach curry with Tofu. 

                 

Ingredients:

10 oz baby spinach

8 oz Extra firm Tofu, cut into cubes (half of a block)

salt to taste

1/4 cup chopped onions

2 cloves of garlic

1 Bay Leaf

1 inch Cinnamon Stick

1 tsp Sugar

3 tbsp low fat coconut milk

1 tsp Cumin seeds/ jeera

1 tsp Coriander powder

1/3 cup water

Method:

• Drain and press the tofu block and use half of the portion For this recipe. Cut it into cubes. Shallow Fry the tofu cubes in a pan using oil. 
• Heat oil in a pan, add bay leaf, cinnamon and cumin seeds. saute garlic and onions until they are aromatic.
• Add the spinach leaves and sauté them until they reduce in quantity.
• Let the mixture cool down a bit and blend it into a smooth puree.
• In the same pan, add the spinach puree and water and bring it to a boil.
• Add the tofu cubes, salt and coriander powder and simmer for two minutes.
• Add coconut milk and let it simmer for another couple of mins. 
• Serve Palak Tofu Curry with your choice of flatbreads like Naan or Kulcha or just Roti.

Notes:

1.  You may use Paneer instead of Tofu and use heavy cream instead of coconut milk.
2. You may add the tofu to the curry without shallow frying. 

USE THIS PICTURE TO PIN!!!

For Similar Recipes:

Spinach Broccoli Soup

Palak Paneer Bun Sandwich