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Tofu and Spinach Curry Recipe

Nutritional Values

Recipe Type:

Veg

Calories 350

kcal

Total Time 30

min

Ingredients :

1 block firm tofu, pressed and cubed
2 cups fresh spinach, chopped
1 onion, finely chopped
2 tomatoes, pureed
2 cloves garlic, minced
1-inch ginger, grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon red chili powder (adjust to taste)
1 cup coconut milk
2 tablespoons 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 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 and sauté until they become translucent.

Add Aromatics:

Add minced garlic and grated ginger to the onions. Sauté for a minute until the raw aroma disappears.

Add Spice Powders:

Add coriander powder, turmeric powder, garam masala, curry powder, and red chili powder. Mix 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 Coconut Milk:

Pour in coconut milk and stir the mixture. Bring it to a gentle simmer.

Add Tofu and Spinach:

Add the sautéed tofu cubes and chopped spinach to the curry. Let it simmer for 5-7 minutes until the spinach wilts and the flavors meld.

Season and Garnish:

Season the curry with salt to taste. Garnish with fresh cilantro if desired.

Serve:

Serve the tofu and spinach curry hot with steamed rice or your favorite bread.

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