Palak paneer with tofu

Savor a flavorful dish that combines the goodness of spinach and paneer with a plant-based twist using tofu. A vibrant and creamy curry features tender tofu chunks, blending seamlessly with the rich spinach sauce and aromatic spices. This vegetarian option offers a nutritious and satisfying experience, where the tofu absorbs the delicious flavors of the dish.

Ingredients for 4 servings

Instructions

spring onions (green part) 4
ginger 5 cm
rapeseed oil
mustard seeds (brown) 1 tbsp
garam masala powder 1.5 tbsp
cardamom capsules 2
ground cumin 1 tbsp
coriander powder 1 tbsp
turmeric 2 tsp
chili powder 2 tsp
tomato puree 2 tbsp
tomatoes 3
spinach 500 g
water 200 ml
tofu 400 g
rapeseed oil for frying
lactose-free cream 100 g
butter 2 tbsp
garlic oil 1 tsp
wild garlic 8 leaves
salt and pepper
fresh coriander 1 handfull

Instructions

Finely chop the spring onion and grate the ginger. Quickly fry them in canola oil in a pot or deep frying pan, without burning. Stir in all the dry spices and tomato paste in the pot. Stir and add a little water so it doesn't dry out but becomes more like a spice paste. Fry for a few minutes, so that the spices absorb a lot of flavuor.
Cut the tomatoes in half, remove the cores and then cut them into wedges. Add the tomatoes together with the spinach in the pot. Dilute with 2-3 dl of water to the desired consistency and let it boil without a lid for about 10 minutes.
Dice and fry the tofu until golden in canola oil. Let them drain on paper towels when they are done.
Serve with prosciutto, cottage cheese and cherry tomatoes.