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