Palak Paneer is a curry from Northern India which is very popular and tastes fantastic along with some Naan or Roti (Indian Flat Bread). It is also one of my favorite dishes,most dishes with paneer will have some place on my favorites.
Unfortunately it is not the best item to have on the grocery list if you want to watch your weight. I have been experimenting with healthier and low fat substitutes to paneer and have had some success replacing it with tofu in some dishes.It works really well with spinach as a variation of the palak paneer.
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Ingredients and method to make Palak tofu ( Spinach tofu)
Serves about 3-4
One large red onion cut finely
2 medium sized tomatoes cut finely or alternatively 2 tsp of hunts tomato paste
1 tsp of ground ginger
1 tsp of ground garlic
1 tsp of cumin seeds
1 packet of firm or extra firm tofu (drained and cubed)
1 packet of spinach about 1lbs
1 tbsp of oil
1/2 tsp chili powder or to taste
3/4 tsp Punjabi garam masala
salt to taste
1.Start by cooking the spinach in a little water with a little salt.Cool and grind in the blender until smooth.
2.In a heavy bottom pan,pour the oil,when it heats put the cumin seeds when that splutters put the onion and fry till the onion turns transparent then add the ginger garlic paste and stir for a minute.
3.Add the garam masala,chili powder,the tomatoes or the tomato paste and cook for a few minutes.
4.Once it is cooked add the ground spinach.Careful the spinach tends to splatter initially,so keep a lid handy,then add the tofu and let this simmer.Add salt to taste.Simmer for about 15 mins,add water as required.
Tofu tastes better when simmered for at least 15 mins together with all the spices so that the spices are absorbed by the tofu.Serve hot with plain basmati rice, cumin rice or phulka or totis/naans.
Ingredients and method to make Palak tofu ( Spinach tofu)
Serves about 3-4
One large red onion cut finely
2 medium sized tomatoes cut finely or alternatively 2 tsp of hunts tomato paste
1 tsp of ground ginger
1 tsp of ground garlic
1 tsp of cumin seeds
1 packet of firm or extra firm tofu (drained and cubed)
1 packet of spinach about 1lbs
1 tbsp of oil
1/2 tsp chili powder or to taste
3/4 tsp Punjabi garam masala
salt to taste
1.Start by cooking the spinach in a little water with a little salt.Cool and grind in the blender until smooth.
2.In a heavy bottom pan,pour the oil,when it heats put the cumin seeds when that splutters put the onion and fry till the onion turns transparent then add the ginger garlic paste and stir for a minute.
3.Add the garam masala,chili powder,the tomatoes or the tomato paste and cook for a few minutes.
4.Once it is cooked add the ground spinach.Careful the spinach tends to splatter initially,so keep a lid handy,then add the tofu and let this simmer.Add salt to taste.Simmer for about 15 mins,add water as required.
Tofu tastes better when simmered for at least 15 mins together with all the spices so that the spices are absorbed by the tofu.Serve hot with plain basmati rice, cumin rice or phulka or totis/naans.
1 comments:
Hi Usha, How lovely! I love palak "paneer"-- made with tofu, of course-- and had posted a recipe a while back. I usually marinate the tofu for a while in some spices and then shallow fry it to get that wonderful golden crust.
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