Tofu Palak Paneer Curry
Ingredients
- 500g spinach
- 1 red onion
- 2 salad tomatoes
- 2 inch piece of ginger
- 2 fat cloves of garlic
- 2 green chillies
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 pack @cauldronfoods tofu
- 1 tsp turmeric
- 2 tbsp olive oil
- Salt & pepper
Preparation
Preheat the oven to 190°C
Drain the tofu and cut into cubes, sprinkle over turmeric, salt, and pepper, and bake in the oven for 25-30 minutes
Pour boiling water over the spinach to wilt it slightly and then blend in a blender until a thick puree is formed
Slice the onion into half moons and finely chop the ginger, garlic, and chili, and chop the tomatoes into small cubes
Heat a large pan on medium-high heat, add the oil, and sauté the onions until nicely browned, about 5-7 minutes, then add the cumin and mustard seeds along with the ginger, garlic, and chili, and after a minute add the tomatoes, stirring often to prevent burning
Once the tomatoes have softened, mash them with the back of a spoon until everything resembles a thick paste, then add the spinach puree and a little water if needed to loosen it
Bring to a boil and simmer for 5-10 minutes to allow the flavors to infuse, add the tofu at the end, and serve with rice or chapati or both
