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Low-Fat Palak (Spinach) and Tofu Curry Recipe

Nutritional Values

Recipe Type:

Veg

Calories 300

kcal

Total Time 30

min

Ingredients :

1 lb (about 450g) firm tofu, pressed and cubed
6 cups fresh spinach leaves, washed and chopped
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 tablespoon low-fat yogurt
1 tablespoon olive oil
Salt to taste
Fresh cilantro for garnish (optional)

Banane Ki Vidhi

Prepare Tofu:

Press the tofu to remove excess water, then cut it into cubes.

Sauté Tofu:

In a non-stick pan, heat olive oil over medium heat. Add tofu cubes and sauté until they turn golden brown. Remove the tofu from the pan and set it aside.

Temper Cumin Seeds:

In the same pan, add cumin seeds. Once they start to splutter, add finely chopped onions. Sauté until the onions turn golden brown.

Add Ginger-Garlic Paste:

Add ginger-garlic paste to the pan. Sauté for a minute until the raw aroma disappears.

Add Spice Powders:

Add coriander powder, turmeric powder, and red chili powder. Stir well and cook for 1-2 minutes.

Pour in Tomato Puree:

Add pureed tomatoes to the pan. Cook until the tomatoes are well-cooked and the oil starts to separate.

Introduce Spinach and Tofu:

Add chopped spinach and sauté until it wilts. Stir in the sautéed tofu cubes.

Cook with Yogurt:

Add low-fat yogurt to the pan. Stir well and let the curry simmer for 10-15 minutes until the flavors meld.

Season and Garnish:

Season the palak tofu curry with salt and garam masala. Garnish with fresh cilantro if desired.

Serve:

Serve the low-fat palak and tofu curry hot with whole grain roti or brown rice.

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