This curry brings a healthier twist to Paalak Panneer by replacing the soft Indian cheese with firm tofu. Serve family style with Indian naan or roti. This recipe comes to us from Latha and Ashwini of the HEAL Yourself Blog.
- 2 large bunches fresh spinach
- 1 box extra firm tofu, cut into bite-sized cubes
- 1 small red onion, diced
- 2 cloves of garlic
- 1 teaspoon paprika
- 1 clove
- 1 small piece of cinnamon stick
- 1 inch piece of ginger, grated.
- 4 or 5 hot green chilies
- 1 large ripe tomato, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds*
- 1 tablespoon vegetable oil
- cooking spray
- 1 tablespoon light whipping cream
- cilantro, chopped for garnish
*available in the spice aisle of grocery stores.
In a food processor, pulse together the onion, tomato, green chilies, garlic, ginger, clove and cinnamon until it is a smooth paste.
Heat vegetable oil in a saucepan over medium-high heat and cook the mustard seeds and cumin seeds in the oil for 1-2 minutes, or until seeds pop. Turn heat down to low.
Add the ground mixture to the pan. Add salt and 1/2 a teaspoon of the paprika. Keep on low heat and stir it until you get a fine aroma.
Add spinach to the pan and cover. Keep it on low heat and cook for 8-10 minutes or until the spinach turns darker. You may have to add more water while the spinach is cooking to ensure that it doesn’t burn.
While spinach is cooking, spray a medium frying pan with cooking spray and put over medium-high heat. Fry tofu cubes, turning occasionally, for 5-8 minutes until they are light brown on all sides.
When spinach is ready add the cream and fried tofu. Garnish with cilantro and enjoy.