Recipe for Vegan Palak Tofu – My spin on the classic Indian curry – palak paneer. This dish is naturally gluten free. Recipe with video.
Palak tofu is my take on the classic Indian palak paneer recipe. It’s very healthy making it perfect for everyday cooking.
I like to serve palak tofu curry with rice. It can also be served with roti, chapati or any Indian bread. I have added a little cashews while making the masala paste for the curry. The little addition of cashews gives the dish a very smooth creaminess. If you want to omit the cashews, you can. Substitute with little soaked almonds or use a little coconut milk for that extra creaminess.
The recipe has green chillies and Kashmiri red chilli powder. While green chillies are spicy, the Kashmiri chilli powder is not very hot but gives the dish a very rich colour. Adjust the chillies according to your taste.
Frozen spinach can be used for making this recipe and it works perfectly well. Do not cook the spinach for long. Once it’s wilted, it’s done. Cooking for a long will make it lose its colour and will look dull green. While some people use only the leaves of the spinach, I like to use the stem along. The stem of the palak does not become stringy when ground and works perfectly well.
I used coconut oil for making the recipe today. Vegetable oil or olive oil can also be used. I like the flavour of coconut oil when combined with spinach.
Here are the things you can buy online for making this recipe
Deep Kadhai with Glass Lid https://amzn.to/3nvD5OL
Wooden Chopping Board – https://amzn.to/3FvqZet
Triply Saute Pan – https://amzn.to/3Kj6ghR
Heavy Duty Indian Mixie https://amzn.to/3GCDIxq
Kashmiri Red Chilli Powder https://amzn.to/3Kwjw2K
Coconut Oil https://amzn.to/3AgtlwT
Here is the video of how to make Palak Tofu Recipe
Palak Tofu Recipe | Vegan Palak Paneer Tofu Recipe
Recipe for Vegan Palak Tofu – My spin on the classic Indian curry – palak paneer. This dish is naturally gluten free. Recipe with video.
- Total Time: 40m
- Yield: 4 servings 1x
Ingredients
For the Palak Masala Paste
1 tablespoon coconut oil
1/2 teaspoon cumin seeds
5 cloves garlic
1 inch piece ginger, chopped
1.5 cups onions, chopped
2 green chillies, chopped
15 cashews
1 teaspoon salt
300 grams spinach leaves
For Making the Palak Tofu
1 teaspoon coconut oil
1/4 cup onions, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1/4 teaspoon black pepper powder
1/2 teaspoon garam masala powder
1 teaspoon kasuri methi
2 tomatoes, finely chopped
1/4 teaspoon salt
1/2 teaspoon sugar
1.5 cups water
200 grams tofu, cubed
Instructions
For the Palak Masala Paste
Heat coconut oil in a pan and add in the cumin seeds. Add in the garlic and the ginger and saute for a minute. Add in the onions, green chillies, cashews and the salt. Cook till the onions are light brown in colour.
Add in the spinach leaves and cook for a couple of minutes till the leaves are wilted. Let the mixture cool a bit.
Grind the above mixture to a fine paste. Set aside.
For Making the Palak Tofu
Heat oil in a pan and add in the onions. Saute for a minute. Add in the masala powders and saute for a few seconds. Add in the tomatoes. Add in the salt and the sugar. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Add in the palak paste and the water. Mix well to combine. Add in the tofu and simmer the curry for five minutes.
Palak Tofu is ready.
- Prep Time: 10m
- Cook Time: 30m
Keywords: palak tofu