Palak/Saag Paneer (using Tofu)

Palak (spinach) and paneer (tofu) is a healthy and delicious entree that is all time favorite. If you are a spinach and paneer/tofu lover and craving it in WFPBNO style, then you will definitely enjoy the recipe. This recipe is very simple to make also. I enjoy this recipe with whole wheat naan, roti and brown rice.

Ingredients

4-5 cups fresh spinach; washed, blanched, puréed
2 green cardamom
2 cloves
Cinnamon Stick (approx 1 cm)
1/2 tsp cumin seeds
1 medium white onion;  chopped
2 small Roma tomatoes; chopped
1 Serrano pepper (optional)
1 tsp sea salt (adjust to taste)
1/2 tsp Garam Masala
1/4 tsp red chili powder (adjust to taste)
1 tsp coriander powder
2/3 cup of water
3/4 firm tofu brick; pressed; cubed
1 tsp fresh Ginger; grated or finely chopped
3  fresh Garlic cloves; finely chopped
3 tbsp cashew cream

Garnish(optional)

1 tbsp of crumbled tofu
3 red or white onion rings

Preparation

1. Take a skillet and place on medium heat. Pan sear tofu to light brown color from all the sides. Once tofu is lightly brown keep them aside.
2. Take a medium size saucepan. Place it on a medium heat.
3. Put spinach leaves and stir them until blanch (spinach will look mushy and reduce in quantity)
4. Turn off the heat and let the spinach cool down.
5. In the blender, take the cooled down spinach and blend it into spinach purée. Spinach will look like a green smooth paste.
6. Empty the spinach purée in a small bowl.
7. Use the same sauce pan. Place the saucepan on a medium heat.
8. Add cardamoms, Cloves, cinnamon and cumin seeds. Stir them for 1-2 mins until you smell the nice aroma coming from the spices.
9. Add chopped onions.. Sauté until onions turn translucent.
10. Add tomatoes, ginger, garlic and serrano pepper to the onions. Stir them till tomatoes look mushy.
11. Turn the heat off and let it cool down for 5-7 mins before putting them in the blender.
12. In the blender, put tomatoes and onions. Blend to make a purée.
13. Use the same saucepan and place it on a medium heat. Put the onion and tomato purée and stir for 1 min
14. Add garam masala, red chili powder (to taste) and coriander powder and mix well. Stir until the puree thickens.
15. Add spinach puree with 2/3 cup of water. Stir well. Cover the lid because spinach splatters.
16. Add tofu and mix well
17. Place on simmer for 3-5 mins.
18. Add cashew cream and mix it well with spinach and tofu.
19. Cover the lid of the saucepan for 2 mins.
20. Turn off the heat.
21. Garnish with onions and crumbled tofu.
22. Enjoy with whole wheat naan, roti or brown rice.