How To Prepare Lip Smacking Tofu Palak | Tofu In Spinach Gravy Recipe
Today I am sharing a recipe for tofu palak/spinach. 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.
Usually, I buy paneer from the store who sells freshly made on the same day. But occasionally I happened to buy from reliance mart or some other shops which do not keep them as instructed. Which results in the yukky taste. I had that once and could not eat for a very long time. I tried tofu with spinach and then no looking back on paneer. Now all recipes of paneer I cook with tofu. Here is how I cooked it.
Ingredients: Sufficient for four people
1 Bunch of spinach/palak6 Cups of water
200-gram Tofu
1 Tsp garlic grated
1 Tsp ginger grated
1-2 Bay leaf
2-3 Cloves
5-6 Black pepper
1 Tsp cumin seeds
1 Big onion finely chopped
1 Big tomato finely chopped
1 Tsp red chili powder
1/2 Tsp garam masala
Salt as per taste
Oil for cooking
1 Tblsp fresh cream
Method: Clean palak/spinach nicely as it contains a lot of dirt. Prepare for making palak/spinach puree.
Making Palak/spinach puree: Boil water in a big kadhai/pan. As soon as the water starts boiling switch off the flame and put spinach/palak in the pan for 1-2 min. Strain the water and keep the palak/spinach in icy or normal water. 1-2 min is enough to start cooking process in palak/spinach. Keeping in icy or normal water stops that cooking process. After cooling down grind palak/spinach into a smooth puree.
Coarsely grind black pepper/kali mirch and cloves/laung and keep it ready.
Cut tofu into the desired shape. Heat 1 tblsp 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.
Take another pan and heat 1 tblsp oil. Add bay leaf/tej patta and cumin seeds/jeera. Once cumin seeds start crackling add black pepper and clove powder with chopped onion. Let it cook until onion turns golden brown.
To this add grated ginger and garlic. Cook it for a min in order to remove their raw taste. Once done add chopped tomatoes.
Cook them till tomatoes are meshed nicely and start leaving oil from sides. Add all spices chili powder and garam masala. Mix well. Add the palak/spinach puree and cook for 4-5 min on slow flame. Cover the lid and cook. After 4-5 min add fried tofu pieces and cook for another 2-3 mins.
Adjust salt as per taste. Mix fresh cream and serve hot with roti/paratha/flatbread.
Do check few of the palak/spinach recipe
Note 1) Clean palak/spinach 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 same.
4) Blanching palak/spinach reduces cooking time and gives a nice flavor.
Prepare Lip Smacking Tofu Palak | Tofu In Spinach Gravy Recipe
Today I am sharing a recipe for tofu palak/spinach. 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
Details
Prep time: Cook time: Yield: 4 Servings
Ingredients
- 1 Bunch of spinach/palak
- 6 Cups of water
- 200-gram Tofu
- 1 Tsp garlic grated
- 1 Tsp ginger grated
- 1-2 Bay leaf
- 2-3 Cloves
- 5-6 Black pepper
- 1 Tsp cumin seeds
- 1 Big onion finely chopped
- 1 Big tomato finely chopped
- 1 Tsp red chili powder
- 1/2 Tsp garam masala
- Salt as per taste
- Oil for cooking
- 1 Tblsp fresh cream
Instructions
1) Clean palak/spinach nicely as it contains a lot of dirt. Prepare for making palak/spinach puree.2) Making Palak/spinach puree: Boil water in a big kadhai/pan. As soon as the water starts boiling switch off the flame and put spinach/palak in the pan for 1-2 min. Strain the water and keep the palak/spinach in icy or normal water. 1-2 min is enough to start cooking process in palak/spinach. 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/kali mirch and cloves/laung and keep it ready.4) Cut tofu into the desired shape. Heat 1 tblsp 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) Take another pan and heat 1 tblsp oil. Add bay leaf/tej patta and cumin seeds/jeera.6) Once cumin seeds start crackling add black pepper and clove powder with chopped onion. Let it cook until onion turns golden brown.7) To this 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.10) Add the palak/spinach puree and cook for 4-5 min on slow flame. Cover the lid and cook.11) After 4-5 min add fried tofu pieces and cook for another 2-3 mins.12) Adjust salt as per taste. Mix fresh cream and serve hot with roti/paratha/flatbread.
Note 1) Clean palak/spinach 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 same. 4) Blanching palak/spinach reduces cooking time and gives a nice flavor.
Note 1) Clean palak/spinach 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 same. 4) Blanching palak/spinach reduces cooking time and gives a nice flavor.