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Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 4-5
Ingredients:
1 big bunch of Spinach (Approx. 6-8 packed cups, here I used Baby Spinach)
2 cups firm Tofu, squeezed to remove excess water and cubed into ¾ inch pieces
1 medium Onion, finely chopped
2 medium Tomatoes, finely chopped
3-4 Green Chillies (adjust acc to taste)
1 tbsp Coriander Leaves
1 tsp Ginger Garlic Paste
1+ ½ tsp Jeera/Cumin Seeds
½ inch Cinnamon Stick
2-3 Green Cardamom
2-3 Cloves
¼ tsp Coriander Powder
½ tsp Kitchen King Masala (Optional)
½ tsp Garam Masala
1 tbsp Kasuri Methi (Optional)
1 tsp Sugar
2 tbsp Sour Cream (Optional)
½ + ½ tbsp Oil
Salt to taste
Method:
Heat about ½ tbsp of
oil in a pan and add cinnamon, green cardamom and cloves. Sauté it for
few seconds and add ½ tsp of cumin seeds.
When cumin seeds start to
crackle add cashews and green chillies. Sauté it on medium flame till
cashews turn light golden brown in colour.
Mix in roughly chopped
spinach, sugar and cover the lid. Cook this spinach cover for few
minutes on a medium heat till it is wilted. If needed sprinkle little
water in between to avoid them sticking to the pan.
Cool the mixture
and grind it to smooth paste with coriander leaves adding as little
water as possible. Keep aside this mixture till required.
Heat ½
tbsp of oil in the same pan and remaining cumin seeds. When it starts
to sizzle, add finely chopped onion and sauté it for a minute.
Now
add ginger-garlic paste and sauté it till the raw smell disappears,
about a minute. Mix in chopped tomatoes and sauté till it becomes pulpy.
Add
coriander powder, kitchen king masala, garam masala and kasuri methi
and keep stirring till nice aroma of masala fills the kitchen, about a
minute time.
Mix in ground spinach paste and add about 1- 1½ cups of
water and salt to taste. Let it cook on a low to medium flame for about
ten minutes.
While the spinach gravy is cooking heat little oil in a
pan and placed cubed tofu pieces. Pan fry both the sides of tofu till
they turn golden brown. This step is optional and can be omitted if you
don’t prefer to fry tofu pieces.
Add lightly fried tofu and sour
cream, if using, to spinach gravy and mix well. Cook for another 5
minutes so that tofu absorbs all the flavours. Serve this
Palak-Tofu/Saag-Tofu with any Indian bread of your choice and enjoy.
Note:
Replace Tofu with Paneer to make wholesome Palak-Paneer or Saag-Paneer.
Addition of cashew is optional. I have added it to give creamy texture to the gravy.
Other Tofu Recipes posted in Monsoon Spice: