Palak Paneer Spinach And Tofu Recipes
PALAK PANEER (SPINACH AND TOFU
Steps:
- In Food Prossesor take spinach,Chillies,Ginger,Onion,Garlic Grind it too fine pest and keep aside. Now in a pan take clarified butter in that add Garam masala,coriender powder then add the spinach pest Let it simmer for 4-5 min.then add tofu and salt in it simmer it for 4-5 min.more and it ready to eat.
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- Microwave the frozen spinach 2-3 min to thaw. Do not drain. I just leave it in the package in the microwave, on a dish to catch leaks, and open it over my pan.
- Wash and cube eggplant. Cube extra firm Tofu. Make both the same size cubes about 1" square.
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- Heat a large skillet over medium and add the oil. When hot, add the tofu in a single layer and fry 8-10 minutes, flipping every ~2 minutes as the sides turn golden. The tofu will release from the pan as the edges sear. When golden all over remove the seasoned tofu paneer from the pan and set aside.
- Blanch the spinach. Bring a large pot of water to a boil, with enough water to submerge the spinach in. Meanwhile, fill a large mixing bowl with water and some ice. Once boiling add the spinach and let cook for about 2 minutes until wilted and bright green. Drain the spinach and immediately douse it into the ice water to stop further cooking. Let the spinach cool then drain it.
- Transfer the spinach to a blender or food processor and blend to a puree. It shouldn't be necessary to add liquid, but if it is, add up to 1/4 cup of water to get the spinach moving. Set aside.
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Ratings 181Calories 268 per servingCategory Dinner
- Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20-30 minutes is enough time. Otherwise, soak at least 1 hour. Then drain.
- Prepare tofu - baking method only. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper. Drain the tofu and press it (“how to press tofu” instructions are in the blog post). Chop the tofu into cubes.1. In a bowl, gently toss the tofu cubes with the 4 tsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 TBSP nutritional yeast (if using).2. Bake on the prepared tray for 20-25 minutes, or until crispy and browned.
- Prepare tofu - boiling method only. Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside.
- Blanch the spinach. Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.
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Ratings 101Calories 226 per servingCategory Main
- In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes. Add all the spices under Spiced Tofu and mix to coat. (Add 2 tsp nutritional yeast for cheesy flavor if you like) Continue to cook for 8-10 minutes, partially covered on low-medium heat. See video.Alternatively: Toss the tofu in oil and the spices, spread on parchment lined baking sheet and bake at 400 F for 20 mins for a more paneer-ish texture.
- Meanwhile, wash the spinach and add it and all the other ingredients under Spinach curry except garam masala to the blender. Blend into a smooth puree. Add the puree to the sizzling tofu. Mix well. Add garam masala to taste. Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired sauce consistency is achieved. Taste and adjust salt and spice.
- Drizzle some cashew cream and Serve hot with Naan, Roti or other flat breads, or with quinoa or rice. Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.
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