Palak Tofu
A palak paneer–style curry with silken tofu blended into the spinach gravy, finished with a garlic tadka.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2–3
Ingredients
Base
- 1 tsp ghee
- 1 large onion (~120 g), thinly sliced
- 1 tsp ginger garlic paste
- ½ tsp chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric
- ½ tsp garam masala
- 120 g tomato purée
- Salt, to taste
- 220–250 g palak (spinach), chopped
- 200 g silken tofu
- ⅓ cup hot water (for blending)
- Fresh coriander leaves
Tadka
- 1 tsp coconut oil
- ¾ tsp cumin seeds
- 4–5 garlic cloves, finely chopped
- 1 tsp Kashmiri chilli powder
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 190 kcal
- Protein
- 12.5 g
- Carbohydrates
- 19.5 g
- Fat
- 8.4 g
- Fibre
- 5.7 g
Method
- 1
Heat ghee in a pan. Add sliced onions and cook until golden.
- 2
Add ginger garlic paste and sauté until aromatic.
- 3
Add chilli powder, coriander powder, turmeric, and garam masala. Cook briefly.
- 4
Add tomato purée and salt. Cook until thick and glossy.
- 5
Add chopped palak and cook for 2–3 minutes until wilted. Lower the flame.
- 6
Blend silken tofu with hot water until completely smooth and creamy.
- 7
Add the tofu cream to the spinach mixture and simmer gently for 1–2 minutes.
- 8
Tadka: Heat coconut oil in a small pan. Add cumin seeds and let them splutter.
- 9
Add chopped garlic and cook until lightly golden.
- 10
Switch off the flame, add Kashmiri chilli powder, and immediately pour over the curry.
- 11
Finish with fresh coriander and serve hot.
This is a simple way to pair leafy greens with plant protein. Avoid overcooking the spinach and add lemon at the end; serve with a whole grain or legume-based accompaniment according to appetite.
Notes
Nutrition basis: Based on 2 servings (recipe serves 2–3); 235 g spinach; tomato purée treated as blended tomatoes, not concentrate; excludes sides. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.