Palak Tofu
What you need
- Soft Tofu: one
(18 Oz) packet (3" x 3" x 2"
cube)
- Baby spinach : (0.75 pound)
- Chopped Tomatoes
: 2 cups
- Chopped Onion
: 1.5 cups
- Chopped Ginger
: 1 tablespoon
- Chopped Garlic
: 1 tablespoon
- Green chili
: 1 or 2 (chopped)
- Cumin seeds
: 1 teaspoon
- Cooking oil
: 8 tablespoons
- Chana Masala
: 1 teaspoon (substitute with Garam masala if you do not have
Chana masala)
- Turmeric (Haldi)
: 0.5 teaspoon
- Salt (add to taste)
: 1 teaspoon
Now get to work
- Cut the Tofu into small
cubes (size of a dice)
- Saute Tofu in 3 tablespoons
of oil (in a flat pan) until the sides turn golden brown and set aside;
ensure that the cubes don't break while sauteing;
- Wash the baby spinach and
grind it into a colloidal form using a food processor (add about half
a cup of water to help with the grinding)
- Heat 5 tablespoons
of oil in a deep dish pan; add cumin seeds, chopped onion, chopped garlic,
chopped ginger, chopped green chili; saute until the onions turn golden
yellow
- Add chopped tomato; add
turmeric and Chana masala; continue sauteing until the tomatoes have
blended into the rest of the mix and the whole thing has become a homogenous
mix
- Pour the baby spinach colloidal
mix into the deep dish pan; add salt
- Let the whole thing cook
in low flame for about 8 minutes
- Now add the sauted Tofu
to the mix in the pan
- Let the whole thing cook
in low flame for another 5 minutes
Ready to serve!
Bon
appetite!