Healthy Tofu Spinach Curry (Gluten-Free Palak Paneer)
35 minutes
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About Healthy Tofu Spinach Curry (Gluten-Free Palak Paneer)
I've put a healthy, delicious twist on the classic Palak Paneer, creating a vibrant and nutritious Tofu Spinach Curry that's completely gluten-free! This recipe swaps paneer for tofu, offering a fantastic source of plant-based protein and a delightful, lighter take on this beloved Indian dish.Packed with spinach, aromatic spices like tej patta (bay leaf) and black cardamom, and a touch of paprika for a subtle kick, this curry is a flavor explosion. It's surprisingly easy to make, perfect for a weeknight meal, and satisfying enough for even the most dedicated paneer lovers.Enjoy this hearty and healthy curry as a flavorful lunch or dinner option. It's a modern and healthful adaptation of a traditional favorite, perfect for those seeking delicious, nutritious, and gluten-free meals.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Produce
Spices & Aromatics
- 1 Bay Leaf tej patta
- 1 Cardamom black, lightly crushed
- 1 tbsp Paprika smoked paprika adds a deeper flavor
- 1/2 tbsp Garam Masala
- 1/2 tbsp Cinnamon ground
- 2 tbsp Ginger-Garlic Paste
Instructions
Prepare the Tofu and Spinach
- Cut the tofu into 1-inch cubes and blanch in hot water for 5 minutes. This helps to firm the tofu and remove excess water.
- Wash the spinach thoroughly. Blanch the spinach in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Once cooled, coarsely puree the spinach with the green chilies using a blender or food processor.
Sauté Aromatics and Spices
- Heat the olive oil in a large wok or pan over medium heat. Add the bay leaf and black cardamom. Sauté until fragrant (about 30 seconds).
- Add the finely chopped onion and sauté until softened, about 5 minutes.
- Stir in the ginger-garlic paste and cook for another 5 minutes, until fragrant.
Build the Curry
- Add the paprika and salt. Stir well and cook for 1 minute.
- Add the pureed tomatoes and cook until the oil separates from the sauce, about 8-10 minutes. Stir occasionally to prevent sticking.
- Stir in the spinach puree and cook for 5-7 minutes, uncovered, stirring occasionally. This allows the excess moisture to evaporate and the flavors to meld.
- Gently add the tofu cubes, cinnamon powder, and garam masala. Mix well to coat the tofu evenly.
- Stir in the yogurt and cook for another 5 minutes, or until heated through. Do not boil.
Serve
- Your delicious and healthy Tofu Spinach Curry is ready to serve! Garnish with fresh cilantro (optional) and serve hot with rice or naan bread.
Recipe Notes
Expert Tips for the Best Tofu Spinach Curry:
- Press the tofu: Pressing the tofu before cooking removes excess water, resulting in a firmer texture and better flavor absorption.
- Don't overcook the spinach: Overcooked spinach can become mushy. Blanching is key to preserving its vibrant color and texture.
- Adjust the spice level: Feel free to adjust the amount of green chilies to your preferred level of spiciness.
- Garnish generously: Fresh cilantro, a squeeze of lemon juice, or a dollop of plain yogurt make fantastic garnishes.
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 7gProtein: 4gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 855mgFiber: 3gSugar: 2g
Monika Patel
Articles: 71
3 Comments
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This is perfect! Can’t wait to taste it.
What a delicious recipe! Thanks for posting.
This is fantastic! Thank you for sharing.