Prep 15 mins
Cook 25 mins
This an adaptation of Palak Paneer that I got from the Sac. food co-op. It has all the essentials, quick, easy, and healthy. Faltbread such as Naan or Chappatis goes great with dish.
- 20 ounces spinach
- 5 garlic cloves
- 1 onion, thinly sliced
- 2 tablespoons vegetable oil
- 1 lb firm tofu, cubed
- 1 inch fresh ginger, peeled and julienned
- 2 serrano chilies, julienned
- 1 1⁄2 cups plain yogurt
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon cayenne
- 1 teaspoon salt
- Cook spinach and garlic in 1/2 cup water till soft. Cool and puree in food processor. Set aside.
- In non-stick pan 1 tablespoon oil, and brown the tofu in batches. Set aside.
- In same pan add other tablespoon oil, onion, chiles, and ginger and saute for 2 minutes.
- Then add the yogurt, cummin and cayenne. Stir in the pureed spinach and cook about 10 minutes.
- Add the tofu and cook another 10 minutes. Serve with Chappatis.
I opted for fresh spinach in this recipe. I don't care for "mushy" spinach, so blanched the spinach enough to soften but not over cook. I also didn't add the yogurt, I used 1/2 cup of miso base and 1 cup vegetable broth. With this small change it added tons of flavor. Also added some fresh bean sprouts blanched witht the spinach for some crunch. Thank you for another way to cook tofu. Made for Every Day is a Holiday.
My favorite part about this is how healthy it is. I used thawed/drained frozen spinach, which seemed to work fine. My only complaint is that it's a little bit bland (oh, I did only add one chili, but even if I had added more that would have just been heat, and I needed more flavor). I ended up adding a good bit of salt, which I would have preferred not to do. The texture was great, the color was beautiful, the tofu is a nice substitute for paneer and the recipe was easy. I served this over spiced long-grain brown rice with naan, chutney and raitha. Thanks so much Debbwl, I'll use it again and tweak the spices. Reviewed for PAC 2009.