By Akshara
July 29, 2025
Palak tofu curry is a plant-based twist on palak paneer, made by blending spinach into a spiced gravy and adding lightly fried tofu. It’s rich, satisfying, and packed with flavour.
2 cups palak (spinach, washed) 200g tofu (cubed) 1 onion (chopped) 1 tomato (chopped) 1 green chilli 1 tsp grated ginger 1 tsp garlic (minced) ½ tsp cumin seeds ½ tsp garam masala ¼ tsp turmeric Salt to taste 1 tbsp oil ½ cup water (as needed)
Blanch spinach in hot water for 1–2 minutes, then blend with green chilli into a smooth paste.
Heat oil in a pan, add cumin seeds, garlic, and ginger. Sauté for 30 seconds.
Add onions and cook until soft. Add tomatoes, turmeric, and salt. Cook until the oil separates.
Add the spinach puree and water. Let it simmer for 3–4 minutes.
Lightly pan-fry the tofu cubes and add them to the curry. Sprinkle garam masala.
Simmer for 2 more minutes. Serve hot with roti or rice.