Ingredients
- Tofu: 200g, cut into cubes
- Spinach (Palak): 2 cups, washed and blanched
- Onion: 1 medium, finely chopped
- Tomato: 1 large, pureed
- Ginger-garlic paste: 1 tsp
- Green chili: 1-2, chopped (adjust to taste)
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Oil: 2 tbsp
- Salt: to taste
- Fresh cream or cashew paste: 1 tbsp (optional, for a creamier texture)
Preparation
Heat 1 tbsp of oil in a pan and lightly sauté the tofu cubes until golden on all sides. Remove and set aside.
In the same pan, add another tbsp of oil. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies, and cook until the raw aroma disappears.
Add turmeric powder, red chili powder, and coriander powder. Cook for a minute.
Add tomato puree and cook until the oil starts to separate from the mixture.
Blend the blanched spinach into a smooth paste and add it to the pan. Mix well.
Adjust the consistency by adding water if needed. Bring it to a gentle simmer.
Add salt, garam masala, and the sautéed tofu cubes. Cook for 3-4 minutes to let the flavors blend.
Stir in fresh cream or cashew paste if using, and cook for another minute.
Serving Size: Serves 2-3.
Notes
- Serve hot with roti, naan, or steamed rice.
- For added flavor, garnish with a dollop of cream or a sprinkle of fresh lemon juice before serving.
- You can replace tofu with paneer if preferred.
