Wednesday, February 4, 2009

Palak Tofu Sabzi(Tofu in Spicy Spinach Gravy)

I experimented with this dish two weeks ago and found it to be just as yummy(if not better)than the now-famous original North Indian dish called 'Palak Paneer'. Paneer is the Indian cottage cheese,which for this recipe is cut into cubes and cooked in a gravy of pureed spinach(with of course all the spices that go into traditional Indian cooking). I used the silken tofu and soon realized my folly as it was too soft and would not hold it's shape-nevertheless,the end result was simply nutritious! Spinach is a very good source of iron*, folate,vitamins A and K,and fiber while tofu is a complete protein and hence this dish is ideal for vegetarians and vegans.
Palak Tofu(Tofu in Spicy Spinach Gravy):Serves 4
Ingredients:
  • Palak/Spinach:1/2kg(500 gms)
  • Firm Tofu: 250gms,cut into 1/2' cubes
  • Onion: 2 medium(finely chopped)
  • Tomatoes: 2 large
  • Green chillies: 2-3
  • Ginger+garlic paste: 2 teaspoon
  • Garam Masala: 2 teaspoon
  • Turmeric powder: 1/4th teaspoon
  • Coriander/Dhania powder: 1 teaspoon
  • Cumin/Jeera powder: 1 teaspoon
  • Oil:1 teaspoon
  • Salt: to taste
Method:
  1. Wash and clean the spinach leaves.
  2. Steam the leaves along with the green chillies.
  3. Once it has cooled down,blend it along with the tomatoes to a fine puree.
  4. Heat a teaspoon of oil in a non-stick pan.
  5. Add the chopped onions and salt. Stir for about 5 minutes,then add the ginger+garlic paste and cook for another 5 minutes.
  6. Add the spinach+tomato puree,the garam masala,cumin,turmeric and coriander powder and mix well.
  7. Cook for about 5 minutes,then add the tofu cubes.
  8. Keep stirring,add a little water. Then cook covered on medium flame for another 15-20 minutes.
  9. When the gravy thickens,taste to check if the spinach has lost it's raw taste.If it has, then the dish is ready.
  10. Serve hot with phulkas/whole wheat tortillas(Do not add ghee/clarified butter)
NOTE: *Since the iron in the spinach is non-heme(i.e from a plant source),it needs Vitamin C for it's absorption.So,you could add a dash of lime to the dish when serving or end your meal with a fruit rich in Vitamin C(eg:Orange,kiwifruit,guava,etc).

3 comments:

Anonymous said...

Hi shweta,

Ur recipes are nice. I request u to place a picture of that dish, so that will get an idea about the dish .


Thanks

Sweta said...

Thank you-will do so henceforth.

Alisa@Foodista said...

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