This recipe features pan-fried tofu served with a creamy and delicious spinach gravy. Serve it over rice, quinoa, millets or with flatbreads like roti, naan or chapati.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 2 · 2 to 3
  • Category: Main, Side
  • Cuisine: Indian

Ingredients

  • 200 grams extra firm pressed tofu ((7 to 8 oz) cut to bite size pieces)
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice (mixed with 2 tablespoons water or yogurt)
  • ¼ to ½ teaspoon Kashmiri red chili powder
  • ¼ to ½ teaspoon garam masala
  • 15 whole cashew nuts ((soak in ½ cup boiling water or use ½ cup thick coconut milk, read notes))
  • 1½ tablespoons unrefined virgin coconut oil ((+ ½ tablespoon more to fry))
  • ¾ cup chopped onions ((90 grams, 1 small))
  • 1 to 2 green chilies (/ serrano peppers (or ¼ tsp black pepper))
  • ½ inch ginger (peeled and chopped (8 grams))
  • 3 medium garlic (cloves chopped (8 grams))
  • ½ cup chopped tomatoes ((90 grams, 1 small))
  • 5 cups baby spinach ((120 grams, after cleaning))
  • ½ teaspoon sea salt ((adjust to taste))
  • ½ to ¾ teaspoon garam masala ((adjust to preference))
  • ¼ to ½ teaspoon toasted cumin powder
  • ¼ teaspoon ground cardamom
  • 1 teaspoon crushed kasuri methi ((dried fenugreek leaves))
  • 1 tablespoon butter ((optional))

Method

  1. Marinate: In a medium bowl, mix together chili powder, garam masala, salt, lemon juice and water or yogurt. Add pressed tofu and gently coat the marinade. Cover and rest until needed later or in the refrigerator overnight, up to 2 days.

How to make palak/ spinach curry

  1. Heat oil in a pan and add onion, ginger, garlic and green chilies. Saute for 5 to 6 mins, until transparent.
  2. Add tomatoes & sauté until mushy. Pour ¼ cup water. Cook covered until the tomatoes and onions become soft.
  3. Stir in the spinach and saute until wilted & the raw smell is gone, for 4 to 5 mins.
  4. Cool down and transfer to a blender. Add the soaked cashews with the soaking liquid or coconut milk.
  5. Blend to a smooth puree, adding more water/ coconut milk to bring to a consistency (I used ¼ cup more). Return to the pan & stir in salt, cardamom, garam masala & cumin powder. Cook for 3 to 5 mins, until thick.
  6. Add crushed kasuri methi and turn off.

Cook Tofu

  1. Pan Fry: Meanwhile, heat oil in a pan and add the marinated tofu. Pan fry until golden, turn with a spoon and fry on all sides. (Takes me about 6 to 7 mins.) Optionally add butter and mix well to coat the tofu with melted butter.
  2. Air Fry or Bake: If you want to air fry or oven bake, preheat the oven to 400 F or 200 C for 15 mins. Spread the tofu on a prepared baking sheet and air fry or bake for 15 mins, shaking after 9 mins.

Assemble Palak Tofu

  1. Mix in 1 tablespoon lemon juice to the palak gravy. Layer the pan fried tofu over the curry.
  2. Optionally garnish with coconut milk or whisked Greek yogurt. Serve Palak Tofu with flatbreads like roti, chapati, naan, bread or over rice.

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.