Palak Tofu Recipe – Authentic Spinach Curry with Cashews & Spice

Last Updated on 2 months by Neha Deshmukh

Palak Tofu Recipe – Authentic Spinach Curry with Cashews & Spice

Introduction

There’s just something about a vibrant, comforting bowl of palak (spinach) curry, isn’t there? It’s a dish that instantly feels like home. I remember my nani (grandmother) making this for me when I was little, and the aroma would fill the entire house. This version is a little twist on her classic – we’re adding protein-packed tofu and a generous helping of cashews for extra richness. It’s a fantastic way to enjoy a healthy and flavorful meal, and honestly, it’s easier to make than you might think!

Why You’ll Love This Recipe

This Palak Tofu isn’t just delicious; it’s packed with goodness! It’s a wonderful way to get your greens, and the tofu provides a lovely, subtle protein boost. The cashew paste adds a creamy texture without needing any dairy, and the blend of spices is just chef’s kiss. Plus, it’s a relatively quick weeknight meal – ready in about 30 minutes.

Ingredients

Here’s what you’ll need to create this delightful Palak Tofu:

• 1 tablespoon coconut oil
• 0.5 teaspoon cumin seeds
• 5 garlic cloves
• 1 inch ginger
• 1.5 cups onions
• 2 green chillies
• 15 cashews
• 1 teaspoon salt
• 300 grams spinach
• 1 teaspoon coconut oil
• 0.25 cup onions
• 0.5 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 0.25 teaspoon black pepper powder
• 0.5 teaspoon garam masala
• 1 teaspoon kasuri methi
• 2 tomatoes
• 0.25 teaspoon salt
• 0.5 teaspoon sugar
• 1.5 cups water
• 200 grams tofu

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Coconut Oil: I prefer using virgin coconut oil for its lovely aroma, but refined coconut oil works just as well if you want a more neutral flavor. It’s a staple in South Indian cooking, and adds a beautiful depth.
• Cumin Seeds: These little seeds are a powerhouse of flavor! Toasting them lightly before adding them to the oil really brings out their aroma. Different regions in India use slightly different varieties – some are darker, some are lighter – but any good quality cumin seeds will do.
• Kashmiri Red Chilli Powder: This is the secret to that gorgeous red color and mild heat. It adds vibrancy without overpowering the other flavors. If you can’t find it, you can substitute with regular chilli powder, but use a little less.
• Kasuri Methi: Oh, kasuri methi! Dried fenugreek leaves. This is essential for an authentic flavour. It has a unique, slightly bitter aroma that transforms the curry. Don’t skip it!
• Spinach: Fresh spinach is best, of course. Look for vibrant green leaves that aren’t wilted or bruised. If you’re using baby spinach, you might need a little less – about 200 grams should be enough. Seasonal variations are great too – winter spinach is particularly sweet.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the palak masala paste: Heat 1 tablespoon of coconut oil in a pan. Add the cumin seeds, garlic, and ginger. Sauté for about a minute, until fragrant.
2. Add the onions, green chillies, cashews, and 1 teaspoon of salt. Cook until the onions turn light brown – this takes about 5-7 minutes.
3. Stir in the spinach leaves and cook until they wilt. This won’t take long, just a couple of minutes. Let the mixture cool slightly, then blend it into a smooth paste. A little water can help if needed.
4. Cook the curry: Heat another 1 teaspoon of coconut oil in a separate pan. Sauté the 0.25 cup of onions for about a minute, then add the turmeric powder, Kashmiri red chilli powder, black pepper powder, garam masala, and kasuri methi.
5. Add the chopped tomatoes, 0.25 teaspoon of salt, and 0.5 teaspoon of sugar. Cover the pan and cook until the tomatoes soften – around 8-10 minutes.
6. Mix in the palak paste and 1.5 cups of water. Simmer for just 2 minutes, allowing the flavors to meld.
7. Gently add the 200 grams of tofu cubes and simmer for another 5 minutes. Be careful not to break the tofu! Serve hot with rice or roti.

Expert Tips

• Don’t overcook the spinach paste – you want to retain that vibrant green color.
• Toasting the spices briefly before adding the tomatoes really enhances their flavour.
• If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Palak Tofu: This recipe is already vegan! Just double-check your garam masala doesn’t contain any hidden dairy.
• Gluten-Free Palak Tofu: Naturally gluten-free!
• Spice Level Adjustment: My family loves a bit of heat, so I use 2 green chillies. Feel free to adjust the number of chillies or the amount of chilli powder to your liking.
• Festival Adaptations (Navratri/Maha Shivaratri): During fasting periods, you can skip the cashews and use sabudana (tapioca pearls) as a thickening agent.

Serving Suggestions

This Palak Tofu is fantastic with a side of fluffy basmati rice or warm, soft rotis. A dollop of plain yogurt (if you’re not vegan) adds a lovely cooling contrast. A simple cucumber raita also works beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to a month, but the texture of the spinach might change slightly.

FAQs

• Can I use frozen spinach in this recipe? Yes, you can! Just thaw it completely and squeeze out any excess water before blending it into a paste.
• What is the best type of tofu to use for Palak Tofu? I prefer firm or extra-firm tofu, as it holds its shape well during cooking.
• How can I make the Palak Tofu spicier? Add more green chillies or increase the amount of Kashmiri red chilli powder. A pinch of cayenne pepper also works well.
• Can I add other vegetables to this curry? Absolutely! Potatoes, cauliflower, or peas would all be delicious additions.
• How can I adjust the consistency of the curry? Add more water to thin it out, or simmer uncovered to thicken it.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It’s hard to substitute perfectly, but you could try a pinch of dried oregano, though the flavour won’t be quite the same.