A healthy and vegan twist to the classic Palak Paneer, using tofu instead of paneer. Rich in flavor and nutrients, this dish is a perfect blend of spinach and spices.
Ingredients: 200g tofu, pressed and cubed. 200g spinach, washed. 1 onion, chopped. 2 tomatoes, diced. 3 cloves garlic, minced. 1-inch ginger, grated. 1 green chili, chopped. 1 tsp cumin seeds. 1 tsp coriander powder. 1/2 tsp turmeric powder. 1/2 tsp garam masala. Salt to taste. 2 tbsp olive oil. Water as needed.
Instructions: Put cumin seeds in a pan with hot olive oil. Allow them to crackle. Chop up the onion and add it along with the garlic, ginger, and green chili. Cook the onions until they turn golden brown. Put in the diced tomatoes and cook them until they get soft. Add salt, turmeric powder, coriander powder, and garam masala now. Mix well. It's time to cook the spinach. Put the mixture in a blender and blend it until it's smooth. Put away. If you need to, add a little more oil to the same pan and toast the tofu cubes until they are golden brown all over. Add water as needed to make the sauce thinner or thicker, then pour the spinach puree over the tofu cubes. Simmer for 5 to 7 minutes. If you need to, add more seasoning, and serve hot with rice or naan.
Prep Time: 15 minutes
Cook Time: 20 minutes
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