Vegan Spinach and Tofu Curry Recipe

Vegan Spinach and Tofu Curry Recipe | Healthy Palak Paneer 

Vegan Spinach Tofu Curry Recipe, is my healthier take on Palak Paneer ( Spinach and cottage cheese). I have replaced paneer with tofu and trust me it tastes fantastic.

Prep time: 1o mins

Cooking time: 15 mins

Total Time: 25 minutes

Serves: 2 people

Ingredients For Vegan Spinach and Tofu Curry Recipe:

• Spinach: 1 half bunch or 6-7 cups of spinach
• Water: 4-5 cups
• Paneer: 1-1/2 cups paneer (cubed into bite-size)
• Tomato: 1 (finely chopped, this will make 3/4 of chopped tomato)
• Green Chillies: 3-4 ( add more if you like your food spicier)
• Onion: 1 thinly chopped
• Ginger Garlic paste: 2 tsp ( take ginger and garlic, blitz in a blender with some water to make this paste)
• Cumin Seeds: 1 tsp
• Bay Leaf: 2
• Paprika or Kashmiri Mirch Powder: 1 tsp
• Dry Mango Powder: 2 tsp ( If you don’t have the mango powder you can use lemon juice)
• Garam Masala Powder: 2 tsp
• Coriander Powder: 2 tsp
• Turmeric Powder: 1/2 tsp
• Olive oil/ any vegetable oil: 2 tbsp
• Salt to taste

Method:

1. First, blanch the spinach, this helps to keep the spinach color bright. Boil about 6 cups of water in a saucepan, and let the spinach boil for 1 minute. Drain the water and put the spinach in ice-cold water for about 2 minutes. Remove from water and let this cool down a bit.
2. After the spinach has cooled down a bit, blitz this in a blender and make a puree.
3. Pan-fry the tofu cubes in a few drops of olive oil or any vegetable oil. Keep it aside.
4. In a nonstick pan, add 2 tbsp oil, when the oil gets hot add the cumin seeds & bay leaves. After cumin seeds crack, add the onions, green chilies and stir fry for a few minutes till the onions turn golden brown. Now add the ginger-garlic paste, mix well. Add the tomatoes too. Let this cook for 2-3 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chilli powder, salt, dry mango powder and let this cook on low heat for a minute or so. Now add in the spinach puree and mix everything well. let this cook on low heat for 4-5 minutes. Keep stirring occasionally.
5. Now you can add the tofu to the spinach puree. Fold them properly. Add the garam masala powder. Mix everything well. let this cook for another minute or two and your dish is ready. Serve with steamed rice and some raita*.

find the Raita Recipe here

Vegan Spinach and Tofu Curry Recipe

Recipe by KhushbooCuisine: Indian

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• Spinach: 1 half bunch or 6-7 cups of spinach

• Water: 4-5 cups

• Paneer: 1-1/2 cups paneer (cubed into bite-size)

• Tomato: 1 (finely chopped, this will make 3/4 of chopped tomato)

• Green Chillies: 3-4 ( add more if you like your food spicier)

• Onion: 1 thinly chopped

• Ginger Garlic paste: 2 tsp ( take ginger and garlic, blitz in a blender with some water to make this paste)

• Cumin Seeds: 1 tsp

• Bay Leaf: 2

• Paprika or Kashmiri Mirch Powder: 1 tsp

• Dry Mango Powder: 2 tsp ( If you don’t have the mango powder you can use lemon juice)

• Garam Masala Powder: 2 tsp

• Coriander Powder: 2 tsp

• Turmeric Powder: 1/2 tsp

• Olive oil/ any vegetable oil: 2 tbsp

• Salt to taste

Directions

• First, blanch the spinach, this helps to keep the spinach color bright. Boil about 6 cups of water in a saucepan, and let the spinach boil for 1 minute. Drain the water and put the spinach in ice-cold water for about 2 minutes. Remove from water and let this cool down a bit.
• After the spinach has cooled down a bit, blitz this in a blender and make a puree.
• Pan-fry the tofu cubes in a few drops of olive oil or any vegetable oil. Keep it aside.
• In a nonstick pan, add 2 tbsp oil, when the oil gets hot add the cumin seeds & bay leaves. After cumin seeds crack, add the onions, green chilies and stir fry for a few minutes till the onions turn golden brown. Now add the ginger-garlic paste, mix well. Add the tomatoes too. Let this cook for 2-3 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chilli powder, salt, dry mango powder and let this cook on low heat for a minute or so. Now add in the spinach puree and mix everything well. let this cook on low heat for 4-5 minutes. Keep stirring occasionally.
• Now you can add the tofu to the spinach puree. Fold them properly. Add the garam masala powder. Mix everything well. let this cook for another minute or two and your dish is ready. Serve with steamed rice and some raita*.