Vegan Palak Tofu

Ingredients  (Serves – 4)

• Firm Tofu – 400 G., Cubed.
• Spinach Leaves – 500 G.
• Onion – 150 G., Finely Chopped.                          
• Tomato – 150 G., Finely Chopped.
• Ginger Garlic Paste – 20 G.
• Green Chillies – 10 G.
• Coconut Milk – 120 Ml.
• Oil – 30 Ml.
• Cumin Seeds – 5 G.
• Turmeric Powder – 2 G.
• Red Chilli Powder – 4 G.
• Coriander Powder – 6 G.
• Garam Masala Powder – 3 G.
• Kasuri Methi – 2 G.
• Salt – 8 G. Or To Taste.
• Lemon Juice – 10 Ml.

Method

• Blanch The Spinach Leaves In Hot Water For 2 Minutes And Transfer Immediately To Ice Cold Water.
• Blend The Spinach And Green Chillies Into A Smooth Puree.
• Heat Oil In A Pan And Add Cumin Seeds.
• Add Chopped Onion And Sauté Until Golden Brown.
• Add Ginger Garlic Paste And Cook Until The Raw Aroma Disappears.
• Add Chopped Tomato, Turmeric Powder, Red Chilli Powder, Coriander Powder, And Salt.
• Cook The Masala Until The Tomatoes Turn Soft And Oil Separates.
• Add The Spinach Puree And Simmer For 5–6 Minutes On Medium Heat.
• Add Coconut Milk And Mix Well.
• Add Tofu Cubes And Crushed Kasuri Methi, Then Cook For Another 4–5 Minutes.
• Sprinkle Garam Masala Powder And Lemon Juice Before Turning Off The Heat.
• Serve Hot With Roti, Paratha, Or Steamed Rice.

Prep Time – 15 Mins.                  Cook Time – 25 Mins.                       Total Time – 40 Mins.