Palak Tofu
Tender tofu cubes in a smooth, gently spiced spinach gravy make this a comforting Indian-style main that feels rich without being heavy. It pairs especially well with roti, naan, or a small serving of jeera rice.
For 4 servings
- prep · ~10 min
Prep the spinach and tofu.
1.Rinse the spinach well and roughly chop it.2.Cut the tofu into medium cubes and pat dry.3.Chop the onion, tomato, ginger, and garlic. Slit the green chili. - boil · ~3 min
Blanch the spinach.
1.Bring water to a boil in a pot.2.Add the spinach and cook just until wilted, about 1 minute.3.Drain the spinach well and let it cool slightly.TIPDo not overcook the spinach or the gravy can lose its bright green color. - mix · ~2 min
Blend the spinach puree.
Blend the blanched spinach with a little of the measured water into a smooth puree. Set it aside.
- fry · ~4 min
Lightly fry the tofu.
Heat 1 tbsp oil in a pan and lightly fry the tofu cubes for 2 to 3 minutes, turning gently, until lightly golden on the edges. Remove and set aside.
TIPKeep the heat medium so the tofu browns lightly without turning chewy. - saute · ~10 min
Cook the masala base.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until soft and lightly golden, 4 to 5 minutes.4.Add garlic, ginger, and green chili. Cook for 1 minute.5.Add tomato, turmeric powder, red chili powder, and salt. Cook until the tomato softens, 3 to 4 minutes. - simmer · ~4 min
Add the spinach puree and simmer.
Pour in the spinach puree and the remaining water. Mix well and simmer over low heat for 3 to 4 minutes until the gravy thickens slightly.
- simmer · ~3 min
Finish the curry with tofu.
Add the fried tofu and garam masala. Simmer for 2 to 3 minutes so the tofu absorbs the flavor, then stir in the lemon juice.
- serve
Serve hot.
Serve Palak Tofu hot with roti, naan, or a small serving of rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze or press the tofu briefly before frying so it browns better and stays intact in the gravy.
- 2After blanching, drain the spinach thoroughly; extra water can make the palak gravy thin and dull.
- 3Blend the spinach just until smooth, then simmer it only briefly to keep the bright green color.
- 4Cook the onion-tomato masala until the oil looks separated at the edges for a fuller, less raw taste.
- 5Add lemon juice only after turning the heat low or off so the spinach stays fresh-tasting and vibrant.
- 6If the gravy thickens too much as it sits, loosen it with a splash of hot water before serving.
Adapt it for your goals.
No-fry
Skip frying the tofu and add it directly to the simmering gravy for a softer texture and a lighter everyday version.
paneer stylePaneer-style
Replace tofu with paneer if you want a more traditional palak paneer feel and a richer dairy-based finish.
extra spicyExtra-spicy
Use an extra green chili or a little more red chili powder for a sharper heat that stands up well to the spinach.
creamierCreamier
Stir in a spoon of cashew paste or coconut cream at the end for a silkier gravy and milder spice profile.
Why this is on our healthy list.
Plant Protein from Tofu
Firm tofu adds satisfying plant-based protein, making this spinach curry more filling and suitable for a meat-free main.
Iron-Rich Leafy Greens
Spinach contributes iron and other micronutrients from leafy greens in a form that is easy to include in a main dish.
Light Yet Satisfying
With spinach, tofu, aromatics, and modest oil, this curry feels comforting without the heaviness of cream-based gravies.
Antioxidant-Rich Ingredients
Spinach, tomato, garlic, ginger, and spices bring a mix of plant compounds that add both flavor and nutritional variety.
Frequently asked questions
Usually the spinach was overcooked after blending. Blanch it briefly, then simmer the puree only for a few minutes over low heat.
