Palak Tofu Paneer (Spinach Tofu)

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Palak tofu is similar to palak paneer. Palak paneer is one of the most popular North Indian dishes. It is basically paneer (a type of soft cheese) cooked in creamy spinach gravy. Paneer is calorie-dense and is loaded with fat especially saturated fat and cholesterol, both of which promote inflammation and heart disease. Tofu is made from soybeans. It is a much healthier alternative to paneer.

Cooking time, including preparation 30 minutes
Serves 6-8


  1. In a vessel boil 4 cups (1 litre) of water, add chopped spinach, one teaspoon of sugar (to avoid discoloration of spinach),  and cashews. Let them boil for 5-6 minutes.
  2. Strain water (keep the water aside). Let the spinach cool down in the cold water.
  3. Grind it to purée.
  4. In a pan, dry roast jeera (cumin) for 1 minute.
  5. Add ginger and  garlic. Sauté for 30 seconds.
  6. Add onions and salt and let them cook for minute.
  7. Add chilies and mix well.
  8. Add spinach/cashew purée. Stir it and let it cook for 2 minutes.
  9. Add one cup of strained water (saved from the boiled spinach), coriander powder and cumin powder. Cover with a lid and cook for 3 minutes.
  10. Add garam masala, methi powder (dried fenugreek, optional), tofu and salt and cook for 5 minutes.
  11. Garnish with coriander leaves. Use grated tofu to garnish further after transferring it out in a serving bowl. Enjoy!

Serve hot with roti or rice.


6 cups chopped spinach (250 grams or eight ounces dry weight)
4 cloves of garlic, finely chopped
1-inch of ginger finely chopped
1 small onion, finely chopped
200 grams of tofu, extra firm, cut into 1/2 inch or 1cm cubes
1/2 teaspoon of cumin (jeera)
3/4 teaspoon of salt
2 green chilies, finely chopped
20 cashews (or 1 ounce/30 grams)
1 teaspoon of coriander powder
1/2 teaspoon of cumin powder (jeera powder)
1/4 teaspoon of garam masala
1 teaspoon of Kasoori Methi/dried Fenugreek leaves (optional), crushed
2 teaspoons of coriander leaves/cilantro, chopped
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