So, it is time for another addition to the Yummies from Blogosphere series...I am really getting attached to this series and so is my family...they cant wait to see what I am going to try out next, considering there is SO MUCH VARIETY OF RECIPES on blogosphere!!!
Most of the recipes I bookmark as favorites for me to try out later have special appeal not only because of taste and flavor and appearance but also because they have nutritional content. This week's recipe also belongs to that category...I chose an item from a blog which has been in existence for quite a while...nearly two years but this wonderful blogger still continues to post new recipes that are not only tasty but also simple and each recipe is different and unique in its own way.
So, this recipe is from our blogger friend Gita's Kitchen...and the recipe I chose is one for Palak Tofu(Spinach and Tofu Curry)...this recipe is very unique for me, because I have always made Alu Palak(Spinach with Potatoes) or Palak Paneer(Spinach with Indian Cheese) but never Palak Tofu...it was a very healthful yet completely tasty and creamy dish, that my entire family enjoyed. I wondered if the tofu would taste out-of-place in the curry but it was just wonderful...expecially because it was baked before adding to the curry to eliminate any raw smell.
Notes/Variation: I used some coriander powder and cummin powder (1 tsp each) in the curry...also seasoned the curry finally with some lemon juice(I like the combination of lemon juice with the spinach)...this is a very versatile dish that can be used as a side for rotis/bread/rice
Lovely dish...Gita! Thank you for this awesome recipe!
Links: Original Recipe for Palak Tofu as posted in Gita's Kitchen
Recipe for Palak Tofu:
Pre/cook time: 25-30 mins.
Extra-firm tofu, 1 box.
Spinach, 1 large bunch.
Onion, medium, 1.
Green chili, 1.
Garlic, 2 cloves.
Ginger, 1 small piece.
Red chili, 2.
Coriander seeds, 2 teaspoons.
Cinnamon stick, 1 small piece.
Fennel seeds, ¼ teaspoon.
Salt as per taste.
Cut the tofu into small pieces. Spray a baking dish with any nonstick cooking spray and arrange the tofu pieces side by side. There should be sufficient space between each piece. Bake them at 350 degrees for 15-20 minutes until the tofu pieces turn brown. Set them aside. If needed the tofu pieces can also be sautéed in a pan with a teaspoon of oil until they turn brown.
Chop the onion and tomato into small pieces and slit the green chili into 2. Clean the spinach leaves and drain the excess water from the leaves. They need not be chopped as everything will be blended.
Heat a pan with some oil. When the oil is hot enough, add red chilies, coriander seeds, cloves, cinnamon stick, fennel seeds and fry them for a minute and remove them from the pan and let them cool. Now add the chopped onions, tomatoes, and green chili and sauté them for a few minutes. Then add garlic and ginger and keep sautéing until everything is well blended.
Add the spinach leaves and let them wilt along with the sautéed onion and tomato and let it cool. When the spice mixture and spinach mixture are cooled, blend them together into a smooth paste.
Put the blended mixture in the pan again, add salt and let it simmer under medium flame for few minutes until the gravy thickens. Then add the baked tofu pieces and stir everything well.
Serve hot with rotis.