Recipe by Debbwl
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.
Top Review by kittycatmom
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.
- 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
Directions See How It's Made
- 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.