Palak Tofu
Ingredients
1. Cooked greens (spinach, bok choy, etc.)
6 cups
3. Tomato (optional)
1 medium
5. Onion
1 medium chopped
7. Ginger
1 inch shaved
9. Turmeric powder
1/2 tsp
10. Ghee
4 tbsp
12. salt
to taste
2. Firm Tofu
5 - 10 pieces
4. Garam Masala
1 tsp
6. Garlic
2 cloves
8. Green Chilli
1
10. Cumin powder
1/2 tsp
11. Chili powder
1/4 tsp
13. Cashews
1 cup
Ayurvedic Information
One way to pack in the greens in through a dish like palak tofu, traditionally made with paneer, but made lighter through the use of tofu. According to Ayurveda spinach is a great friend for those with diabetes, high cholesterol, anaemia, for those with respiratory conditions originating in high pitta, and urinary calculi. It can aggravate Vata Dosha but when cooked with warming spices in this way, it is made vāta-friendly.
Method of Preparation
01
Blanch the greens in 1/2 cup boiling water and then rinse in cold water in a colander to stop the cooking
02
Add greens, ginger, chilli, garlic, and tomato to a blender. Blend and place in a bowl.
03
Separately blend 1 cup of cashews, 1/2 cup water (optionally adding a splash of olive oil) to make cashew cream
04
In a hot pan, add ghee and toast the tofu until golden. Then keep aside.
05
In a deep pan, sauté the onion until translucent, and then add the green mixture. Cook for 10 - 15 minutes on low and covered.
06
In a small side pan, make a paste of ghee and the remaining powdered spices to add to the dish.
07