Spinach and Tofu Paneer
A vegetarian Indian-inspired dish that combines tender tofu cubes with a creamy, spiced spinach sauce. This healthy adaptation of the classic palak paneer uses tofu instead of cheese, simmered with aromatic spices, chiles, and a rich blend of half-and-half and yogurt.
Ingredients
- •1 carton tofu
- •2 teaspoons salt
- •1 bunch spinach
- •1 whole jalapeño chile
- •1 whole serrano chile
- •1 inch ginger
- •3 cloves garlic
- •1 cup diced onion
- •2 tablespoons ghee
- •1½ teaspoons ground cumin
- •⅛ teaspoon nutmeg
- •⅛ teaspoon cayenne pepper
- •½ cup half-and-half
- •⅓ cup yogurt
Cooking Instructions
- 1.
1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
10 min
- 2.
2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
8 min
- 3.
3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
10 min
- 4.
4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
8 min
- 5.
5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.
7 min
