Palak Paneer / Palak Tofu

5 from 1 vote

Palak Paneer / Palak Tofu made with fresh spinach leaves and simple masalais a great side dish with some Phulkas / rotis and rice.

Prep Time15

Cook Time30

Course: Side Dish

Cuisine: Indian

Diet: Vegetarian

Servings: servings

Calories: 223kcal

Wash the palak and chop it coarsely. Heat some butter and fry the palak until it shrinks. Allow it cool and then grind it into a smooth paste.
Soak cashews and poppy seeds for 10 mins and grind it into a smooth paste.
Cut paneer (Tofu) into small cubes and shallow fry it in little oil/butter until its light brown and transfer it to a bowl with warm water. The water keeps the paneer soft.
Heat the rest of the butter / oil in the same pan and fry the onions until golden brown. Now add the dhania powder, jeera powder, chilli powder and the garam masala powder.
Stir for couple of minute and then add the whipped curd. Cook in reduced flame until the oil floats on top.
Now add the tomatoes and mix well. Cook until the tomatoes are soft.
Add salt, sugar, ground palak leaves, turmeric powder and cook for few minutes.
Now add the cashew poppy paste and add just enough water to bring the gravy to the required consistency. Cook in medium heat until the gravy is thick. Now add the fried paneer (tofu) and let it come to a boil once.
Sprinkle the rest of the garam masala powder and serve hot with parathas or rotis.

Expert Tips

Fresh spinach leaves as well as frozen spinach leaves can be used to make this spinach curry.
Paneer or tofu works great for this and I use both very often.
I prefer lightly frying the paneer or tofu pieces before adding it to the spinach gravy.
Air fryer works great for frying the tofu or paneer cubes and I use it these days to fry instead of pan frying.