Spinach and Tofu Paneer
Spinach and Tofu Paneer is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Dice the tofu into pieces about the size of a sugar cube or a little smaller.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionDice 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.
Steam the spinach until wilted, then remove it to a cutting board and chop.
When cool enough to handle, squeeze out the excess water.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.