Spinach Tofu Curry - Vegan Palak Paneer
Calories: 12
Adjust Servings Here: 4 servings
Description
This spinach tofu curry is a remake of the Indian classic palak paneer. But instead of using Indian cottage cheese, we use the rich and creamy silken tofu. This tofu is simmered in a rich and creamy spinach curry delicately flavored with curry powder, onions, ginger, and garlic. Packed with flavor, this will soon be your next favorite Indian vegetarian curry.
Ingredients
- 14 oz (400 g) Block of extra-firm tofu cut into cubes
- 2 - 4 tbsp Vegetable oil divided
- 1 large Onion finely chopped
- 3 - 4 large Garlic cloves minced
- 1-inch piece Ginger minced
- 2 large Tomatoes chopped
- ½ tsp Red chili powder (adjust to taste)
- 1 - 2 tsp Chili powder or paprika to taste
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 1 pound (500 g) Spinach leaves washed
- ½ tsp Salt to taste
- ½ tsp Black pepper
- ½ cup (120 ml) Vegan yogurt
Instructions
- Prepare the Tofu: Cut the tofu into cubes and set them aside. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and pan-fry until golden brown and slightly crispy on all sides. Once done, remove the tofu from the pan and set it aside.14 oz Block of extra-firm tofu
- Make the Palak Sauce: Add the remaining vegetable oil to the same pan. Add chopped onions and sauté until they become translucent, about 3 to 5 minutes. Stir in minced garlic and ginger, and cook for another 2-3 minutes until the raw smell disappears. Add chopped tomatoes and spices. Cook until the tomatoes soften and the oil separates from the mixture, another 2 to 3 minutes.2 - 4 tbsp Vegetable oil , 1 large Onion, 3 - 4 large Garlic cloves, 1-inch piece Ginger, 2 large Tomatoes, ½ tsp Red chili powder (adjust to taste), 1 - 2 tsp Chili powder, 1 tsp Cumin powder, ½ tsp Turmeric powder, 1 tsp Garam masala
- Cook with Spinach and Blend: Add the fresh spinach leaves directly into the pan with the onion-tomato mixture. Cook for a few minutes until the spinach wilts and becomes tender. Transfer the mixture to a blender or food processor. Blend until you achieve a smooth and creamy paste.1 pound Spinach leaves
- Combine Sauce and Tofu: Return the blended spinach mixture to the same pan. Gently fold in the pan-fried tofu cubes. Simmer the mixture for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt to taste. Stir in the vegan yogurt and mix well.½ tsp Salt , ½ tsp Black pepper, 1/2 cup Vegan yogurt
- Serve: Your Vegan Palak Paneer with tofu is ready! You can garnish it with a drizzle of vegan yogurt. Serve hot with rice, naan, or roti.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen