All the vegans out there and those who are following a diet similar to mine, who love and crave Palak (Spinach) Paneer but can’t eat it for obvious reasons…fear not!!
After trying it a few times and tweaking the recipe, we finally have Palak Tofu, which may not have paneer in it but does have a really good and healthy substitute, tofu.
My main aim was to make this dish without all the grease that we encounter at the Indian restaurants not to mention the fat in the paneer, and keep it extremely healthy and vegan. And yes, the normal folks will enjoy this too J
I haven’t made any concessions on the taste part either. So let me share with you the way to make this delicious dish.
450g Extra Firm Tofu
1 inch piece of fresh ginger root grated
1 large clove garlic grated
1 medium red onion chopped into small pieces
2 medium green chilis chopped
1 tbsp mustard oil
2 bunches of fresh spinach leaves (not from the frozen section)
1/2 tsp of Shan garam masala or any other good garam masala
1/2 tsp cumin powder
1/4 tsp coriander powder
1/16 tsp turmeric powder
1/2 cup water
Cut the end stems off the spinach leaves, and wash thoroughly as there is a lot of mud that is stuck to the spinach leaves when you buy spinach from a fresh grocery store. Set aside.
Cut the tofu into 3/4 inch cubes. Boil the tofu in water with some salt for around 5 minutes. This process helps the tofu harden.
In a non stick pan, add a few drops of oil, and roast the tofu until it is light brown on all sides. Set aside.
In a pan, add the mustard oil (which gives a fantastic nutty flavor), grated ginger, grated garlic, green chili, onion, and stir on medium heat. Add the turmeric powder, garam masala, cumin and coriander powder and continue stirring.
Once the onions are translucent, add the spinach and sprinkle salt to taste on top of the spinach. This helps the spinach release its water fast. Cook on medium to high heat for a few minutes until the spinach leaves are cooked, and are still bright green in color.
Take off the fire and let it cool down a bit. Blend the ingredients in the pan (spinach, onions , etc.), adding 1/2 a cup of water until it forms a puree.
In a large pan, add the spinach puree and the tofu and heat for a couple of minutes, checking whether the salt is according to your taste as well as the thickness. You can add water to adjust the thickness.
Serve very hot with rice, bread, or chapatti. Enjoy this dish without any guilt in the world!