Ingredients
- 1 bunch spinach
- 3 cloves garlic
- 1 red onion
- 1/2 tbsp ginger paste
- 1 green chilli
- 1/4 cup coriander leaves
- 1 tsp kashmiri chilli powder
- 1/2 tbsp coriander powder
- 1/4 cup soy cream (or unsweetened plant milk)
- 1 tbsp vegan butter
- 1 tsp cumin seeds
- 200g medium-firm tofu
Method
- Bring a pot of water to the boil and add the spinach.
- Leave it in for 60–90 seconds, remove from the hot water and place in a bowl of iced water.
- In a blender, add blanched spinach, green chilli, and coriander, then blend until smooth. Add a little water if needed but try to use as little as possible.
- Chop onion and garlic.
- In a pan on medium heat, add vegan butter (or neutral oil), followed by cumin seeds.
- Once the cumin seeds are slightly toasted, add garlic, onion, and ginger, then sauté until translucent.
- Add the spices and mix for another 2–3 minutes.
- Add the spinach purée along with the soy cream (or plant milk) and mix for 5–7 minutes.
- Taste and season with salt accordingly.
- Remove the palak from the pan and in the same pan, fry tofu in 1 tbsp neutral oil so that it absorbs the flavours of the palak from the pan.
- Once tofu is golden brown on both sides, add on top of the palak and serve hot.
- I served mine with frozen parathas, you can also serve it with rice or eat it on its own!
Recipe by Priyansh Parekh