Palak Tofu is a delicious, rich Indian curry recipe made with pan-fried tofu and spinach gravy in an Instant pot or stovetop.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

For Tofu

  • 7 oz extra-firm tofu (cubed (about 1.5 cups))
  • 2 tablespoons oil
  • 1/2 teaspoon red chili powder
  • salt and black pepper (to taste)

For Gravy

  • 10 oz spinach (palak) ((about 8-10 cups))
  • 1 tablespoon oil
  • 1 teaspoon cumin (jeera seeds)
  • 1/2 inch ginger (roughly chopped)
  • 2 cloves garlic (roughly chopped)
  • 2 green chili
  • 1 medium onion ((about 1 cup), roughly diced)
  • 1 large tomato (roughly chopped)
  • 1/2 cup water
  • salt (to taste)
  • 1 tablespoon kasuri methi (dried fenugreek leaves) (optional)
  • 2 tablespoons coconut cream ((or fresh cream or cashew cream), optional)

Dry spices

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala

Method

For Tofu:

  1. Heat 2 tablespoons of oil in a pan. Once the oil is hot, add cubed tofu and sprinkle red chili powder, salt and pepper.
  2. Saute for 4-5 minutes till tofu turns light golden brown in color. Keep aside.

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, add cumin seeds and let the cumin splutter.
  2. Next add roughly diced onions, ginger, garlic, green chili, and saute until onions turn light brown.
  3. Add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.
  4. Add water and deglaze the pot. Next add in the fresh spinach.
  5. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes. If using frozen spinach then set the timer to 1 Minute.
  6. Once the pot beeps, Do a QUICK RELEASE (QR).
  7. Blend the ingredients in the pot to a creamy texture using an immersion blender. If you don't have an immersion blender then take the mixture out, cool it, and then blend in a regular blender and add the mixture back to the instant pot.
  8. Lastly add garam masala, kasuri methi, and pan-fried tofu and mix well. You can also add some fresh cream or cashew cream. No need to boil/saute again after adding Tofu. Let it sit for 5 minutes.

Stovetop Pot Method:

  1. Heat oil in a kadai/pot. Once the oil is hot add cumin seeds, let the cumin splutter then add onions, ginger, and garlic, green chili, and saute until onions turn light brown.
  2. Next add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.
  3. Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.
  4. Cool the mixture and blend the ingredients into a creamy texture using a blender. Later transfer the mixture into the Kadai.
  5. Add garam masala, kasuri methi, and pan-fried tofu, and mix well. You may also add some coconut cream or cashew cream if desired. After adding the tofu, there’s no need to boil or sauté again. Let it sit for 5 minutes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.