As winters approach, and spinach season arrives, I cannot help but include tons of recipes with these wonder green in our daily menu. Thankfully the kids love it in all forms and especially when served with paneer or tofu. Paalak-paneer (Cottage cheese in spinach gravy) is a family favourite and is on a repeat at least once a week throughout winter (yup! we take our spinach very seriously). We also do a spinach Stir-fry with our special five spice mix (panchforan) and that gave me an idea to come up with this new recipe.
Tofu is a great source of vegetarian protein and while some of us aren’t the biggest fans of the soft variety, I am yet to meet someone who says no to the stiffer chewy kind. And thats the kind which works best in this recipe. You could use it as is or Stir Fry in a teaspoon of oil to enhance flavours. This dish is best enjoyed with hot fulkas and daal but tastes as good with rice too.
So, here is a step by step for you to try:
Wash, drain and finely chop the spinach and keep aside. Then cut tofu in desired size pieces, lightly stir fry and drain on a kitchen towel
Then in the same pan or skillet add oil and to hot oil add finely chopped garlic,turmeric and panchforan. Once the spices start to splutter, add spinach and cook covered till almost done, then uncover and make sure the water dried out 95% before adding tofu and salt. At this point you could also add green chilies if using
Once the spinach is cooked through and water dried, add tofu and mix well. Then add chopped tomatoes and let it simmer for another 5 minutes till tomatoes are soft and mushy . Taste for salt, garnish with crushed peanuts and serve hot with rice and daal or phulkas
Ingredients
- Spinach, finely chopped- 3 cups
- Hard Tofu cut in desired size pieces-1 cup
- Garlic, finely chopped- 1.5 teaspoons
- Tomatoes, chopped- 1/2 cup
- Panchforan- 1 teaspoon
- Turmeric -1/2 teaspoon
- Green chilies-2 (optional)
- Mustard oil-1.5 teaspoon
- Salt-1 teaspoon or as per taste
- Crushed peanuts for garnish-2 tablespoon
Instructions
- Heat oil in a thick bottomed skillet and stir fry tofu till light brown; drain excess oil on a kitchen towel and keep aside
- To the same pan, add panchforan, garlic and turmeric and stir till the spices start to crackle. Be careful to not burn them or it would make the dish bitter
- Add spinach,cover and cook till almost done; Then uncover and dry out the water discharged
- Add tofu,tomatoes,salt ,mix well and simmer for another 2-3 minutes till tomatoes are soft and mushy
- Turn off heat, garnish with crushed peanuts and serve with hot phulkas or daal and rice
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