Indian Palak Tofu (Spinach and Tofu Curry)

Other Fast With Oil Published April 11, 2026

Palak paneer is one of the most beloved dishes in North Indian cuisine — cubes of fresh cheese suspended in a vibrant green spinach sauce fragrant with ginger, garlic, and garam masala. This version uses firm tofu instead of paneer, and it is not a compromise. Tofu fried until golden in oil develops a crisp exterior and creamy interior that holds up beautifully in the spinach sauce, absorbing the spices in a way that paneer, being denser, does not.

The key is the spinach sauce: blanched, blended, and cooked with a base of onion, tomato, and aromatics until it becomes a thick, deeply green puree. The color should be vivid, not drab — overcooking the spinach turns it army-green and bitter.

FASTING LEVEL: Fast With Oil (oil permitted — used for frying the tofu and building the sauce)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 400g firm tofu, pressed and cut into 2cm cubes
- 500g fresh spinach (or 300g frozen spinach, thawed and drained)
- 3 tablespoons vegetable oil, divided
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, slit lengthwise
- 1 large tomato, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar (to balance the bitterness of the spinach)
- Juice of 1/2 lemon
- Steamed basmati rice or naan, for serving

METHOD

1. If using fresh spinach, bring a large pot of water to a boil. Add the spinach and blanch for 2 minutes — no longer. Drain immediately and plunge into a bowl of ice water to stop the cooking. This preserves the bright green color. Squeeze out as much water as possible and blend into a smooth puree. Set aside.

2. Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer. Fry without moving for 3-4 minutes until golden on the bottom, then turn and fry the other sides. The tofu should be golden and slightly crisp on all sides. Remove and set aside.

3. In the same pan, add the remaining 1 tablespoon oil. Add the onion and cook for 6-7 minutes until golden. Add the garlic, ginger, and green chilies. Cook for 1 minute.

4. Add the chopped tomato, cumin, coriander, turmeric, and cayenne. Cook for 4-5 minutes, stirring frequently, until the tomato breaks down and the oil begins to separate from the masala at the edges.

5. Add the spinach puree, salt, and sugar. Stir well and cook for 5-6 minutes over medium heat, stirring frequently. The sauce should be thick and deeply green.

6. Add the fried tofu cubes to the spinach sauce. Stir gently to coat without breaking the tofu. Cook for 3-4 minutes so the tofu absorbs some of the sauce.

7. Stir in the garam masala and lemon juice. Taste and adjust salt and heat. Serve immediately over steamed basmati rice or with warm naan.

NOTES

- Pressing the tofu is important. Wrap it in a clean towel and place a heavy skillet on top for 15-20 minutes. This removes excess water and allows the tofu to fry properly.
- The sugar is not for sweetness — it counteracts the natural bitterness of spinach. A half teaspoon is enough.
- For extra richness, stir in 2 tablespoons of cashew cream (blend soaked cashews with water) at the end. This mimics the cream that restaurants add to palak paneer.
- Fresh spinach is dramatically better than frozen for this dish. The flavor is brighter and the color more vivid. If using frozen, thaw completely and squeeze dry before blending.