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Spinach and Tofu Curry or Palak Paneer

Ingredients

 

 

 

Spinach puree

 

 

 

Rinse 12 oz spinach very well with water

 

Boil water in large pan with salt

 

Turn off the heat and add spinach to hot water

 

Close lid and let spinach sit in water for 2 mins.

 

Drain and dunk in ice water.

 

Drain and use a stick blender to make a smooth spinach puree.

 

 

 

For the Curry Sauce:

 

Ingredients

 

1 Tbsp oil

 

 

 

¾ tsp cumin seeds

 

1 bay leaf

 

1 onion, finely chopped

 

5 cloves garlic, finely chopped

 

1 inch grated ginger

 

1 medium tomato, chopped

 

¼ tsp turmeric powder

 

½ tsp salt

 

½-1 tsp curry powder

 

Spinach puree (see below)

 

1 lb or 400 g extra firm tofu, cubed (may be lightly fried)

 

4 Tbsp coconut cream

 

 

 

Directions

 

heat 1 T oil and 2 T water on med heat and fry cumin seeds

 

Add bay leaf and onion, fry till the onion becomes clear.

 

Add garlic, ginger and chopped tomato, frying till the tomato goes soft.

 

Add turmeric and curry powder, stir and fry for a few seconds.

 

Add spinach puree, simmer 10 minutes till the spinach is well cooked.

 

Add tofu and salt and simmer further 1 minute

 

Finally, add coconut cream and serve with rice or wholewheat roti.

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