Tofu in spinach gravy / palak paneer

June 23, 2016

Palak Paneer is a popular Indian delicacy where the tofu / paneer is cooked in the spicy and aromatic spinach gravy. This irresistible dish is also a classic accompaniment for breads like naan, roti, chapatis.

Palak / Spinach – 1 medium bunch
Paneer / Tofu – 1 block (14 oz)
Cumin seeds – 1 tsp
Clove – 2
Cardamom seeds – 5 to 6
Bay leaf -1
Vegetable oil – 1 tbsp
Onion chopped – 1
Garlic cloves – 7 to 8
Green chilies – 2
Ginger grated – 1 inch
Tomato chopped – 1
Turmeric powder – 1/4 tsp
Red chile powder / Cayenne powder – 1 to 1 1/2 tsp (or as per taste)
Garam masala powder – 1/2 tsp
Coriander powder – 1 tbsp
Tomato ketchup – 1 tbsp
Salt – to taste
Milk – 1/4 cup (coconut milk for vegan version)
Dried Kasuri methi – 1 tsp (optional)
Ginger julienne – 1 inch
Coriander leaves / Cilantro – 5 strands

Step I Wash and cook the spinach in boiling water for 2 minutes and transfer to a bowl with cold water to stop the cooking process. After about a minute, remove the spinach from cold water, drain any...
See the full directions on my site

Nutritions

Calories
134

Sodium
297mg
12% DV

Fat
8g
12% DV

Protein
12g
24% DV

Carbs
1g
0% DV

Fiber
0.5g
2% DV