Healthy palak tofu

Just a few minutes ago, I finished cooking this subzi, commonly called palak paneer, but I call it palak tofu, as I have added tofu instead of paneer to the spinach.

Anyone who would cut down on paneer, which is mostly made from full fat milk, can use tofu instead of paneer. As you know, paneer is the Indian cottage cheese, which can be made at home, or store bought. Moreover, instead of the sour cream, I always use yoghurt. This is the way to good health, I would say.

The most striking feature of palak paneer/palak tofu is its deep green color, and the pieces of white peeping from the thick mash of ground spinach.

If you would like to try this recipe, follow the steps below:

Ingredients:

 Spinach (2 lb)
 Yoghurt (2 cups)
 Tofu (1.5 lb)
 1 tomato, chopped
 2 teaspoon cumin powder
 1 teaspoon coriander powder
 1 teaspoon turmeric powder
 1/4 teaspoon red chilli powder
 2 cloves garlic, chopped
 1 small onion, chopped
 1 tablespoon ginger, chopped
 A few springs corinder leaves
 Oil
 Salt to taste

In a heated pan, first saute the onion, garlic and ginger. Then add the coriander powder, chilli powder, cumin powder, and the turmeric powder. Then pour the yoghurt. Add the spinach, little by little, until all of it is cooked. Let it cool a little. Meanwhile, cut the tofu into cubes, and fry until it gets a little golden yellow.

In a blender, grind the cooked spinach with the tomato and coriander leaves. Now, mix the fried tofu with the ground spinach.

This can be served with chapati, naan, roti, or paratha. Have a great dinner! And write me your responses!