This palak (spinach)-based gravy with tofu is both hearty and refreshing. This beautiful dish with its vibrant color, is full of spinach and is a garlic lover's dream. Tofu replicates paneer in this savory curry but
you can try adding chickpeas instead of tofu, to make a dish known as Palak Chole. Serve with Roti,
Paratha, or plain rice.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: dinner, Lunch
Cuisine: Indian
Servings: 4servings
Calories: 167kcal
Author: Dr. Sheil Shukla
Ingredients
Spinach Gravy
2teaspoonsolive oil
1tablespooncoriander seeds
½teaspooncumin seeds
½teaspoonfennel seeds
1yellow oniondiced (about 2 cups)
½teaspoonsaltplus more to taste
8clovesgarlicminced (about 2 tablespoons)
1tablespoonminced ginger
1Indian green chiliThai chillies or Serrano pepper work too; use ½ Serrano for 1 green chili, minced, plus more to taste
114-ounce blockextra firm tofudrained and pressed for 30 to 60 minutes and cut into ¾-inch cubes
½teaspoonsalt
½teaspoonground turmeric
1teaspoongaram masala
Juice of ½ limeabout 2 teaspoons, or to taste
Instructions
1. Heat the oil in a wide pan or braising pan over medium heat. Add the coriander, cumin, and fennel seeds and heat until fragrant, about 1 minute.
2. Add the onion and salt, and stir occasionally until softened and starting to brown, about 10 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
3. Add the garlic, ginger, and green chili, and stir until very fragrant, 2 minutes. Add 1 cup water, increase the heat to medium-high, and bring to a simmer.
4. Add the spinach, stir, cover, and continue to cook until it has just started to wilt, about 2 minutes. Remove from the heat, transfer to a bowl or blender, and stir in 4 to 6 ice cubes to cool quickly.
5. Blend until smooth. This gravy can be chunkier or smoother according to your own preference. Set aside.
6. To prepare the tofu, heat the oil in a large, wide nonstick pan over medium heat. Add the tofu and salt, and cook, stirring occasionally until the tofu is lightly browned on most sides, about 10 minutes. Stir in the turmeric until the tofu pieces are evenly coated.
7. Pour the spinach gravy into the pan. Bring to a brief simmer over medium heat for 1 to 2 minutes, then remove from the heat. Stir in the garam masala and lime juice and adjust the salt to taste.
Notes
Variation - For a creamier version, soak ⅓ cup of cashews in hot water for 30 minutes, drain, then blend with ⅓ cup of water until smooth. Add to the gravy in step 7 before simmering.Adjust spice level - Prefer it more mild? When preparing the green chili, remove and discard the seeds and inner white parts. This is where the majority of the heat comes from.