Name: Pālak Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: 8 garlic cloves, minced (about 2 tablespoons); 1 yellow onion, diced (about 2 cups/300 g); ½ teaspoon ground turmeric; 1 teaspoon garam masālā; 1 green chili, minced, plus more to taste; 1 tablespoon minced ginger; 3 cups packed, roughly chopped spinach (about 5 ounces/140 g); 1 tablespoon olive oil; One 14-ounce (400 g) block extra- firm tofu, drained and pressed for 30 to 60 minutes and cut into ¾-inch (2 cm) cubes (see Ingredient Tip); ½ teaspoon salt; Juice of ½ lime (about 2 teaspoons), or to taste; ½ teaspoon cumin seeds; ½ teaspoon fennel seeds; 1 tablespoon coriander seeds; ½ teaspoon salt, plus more to taste; 2 teaspoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

This pālak (spinach)-based gravy proves that a gravy dish can be both hearty and refreshing at the same time. It’s vibrant in color (due in part to the ice cubes added after cooking the spinach) and light, as it contains no nut-based cream. I recommend using garlic with a heavy hand in this recipe; the spinach will love it, and I trust you will, too. If you prefer a creamier version, you can stir in some cashew cream. And you can try adding chickpeas instead of tofu, to make a dish known as

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Ingredients

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