Palak Tofu

Palak paneer is a very popular north Indian dish that one can see at almost all Indian buffets in US. Bite size pieces of paneer (indain cheese) cooked in rich creamy spinach and tomato puree not only melts in your mouth but its high nutrition content makes it a very satisfying meal.

I replaced paneer with tofu in this recipe. Tofu is no match to paneer when it comes to taste. But it is not a bad choice when you take into account its high nutritional value and its ability to absorb flavors of spices and marinades. Tofu is low in calories and has no cholesterol.


Ingredients:
1 large bunch of fresh spinach washed and chopped
2 tomatoes chopped
1 small onion chopped or about 3 tbsp of chopped onions
2 cloves garlic chopped
3 green chilies chopped (adjust to taste)
2 tbsp oil
1 tsp cumin seeds
1 cup of one inch cubed firm tofu
Salt to taste
2 tbsp half n half milk or cream (optional)

Heat 1 tbsp of oil in a large pan, add onions, green chilies, garlic and sauté until onions are transparent.

Add tomatoes and spinach and sauté till they are tender do not over cook.

Blend it into a coarse paste once it has cool down.

Heat the remaining oil in a pan and sauté tofu for about 4 minutes or until the sides are lightly seared.

Remove them from pan and set aside.

In the same heated pan add cumin fry for few seconds, then add the spinach puree and cook on low for about 5 minutes.

Add tofu and cook for 5 more minutes.

Add little water if needed, to attain the desired consistency.

Remove from stove and add cream (optional).

Tips: I do not add any spices as I love the delicate taste of spinach and tomato. ½ tsp of coriander powder and ½ tsp of garam masala can be added before adding tofu.

Though Naan and roti are known to be great accompaniments to this dish, it tastes equally marvelous with hot rice.