Palak Paneer Tofu : Palak paneer made more nutritious with the addition of tofu


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.

You can also find more Starter recipes like Watermelon And Cheese Skewers, Arbi Ke Papad, Schezwan Chicken Pakora, Conkies. Or try out these recipes from Indian Cuisine like Sabudana Tikki with Aloo Bhaji, Turai Aur Moong Ki Dal, Suji Bread, Lobia Tikki.
Fresh spinach puree 1 cup

Paneer (cottage cheese) 100 grams

Hard tofu 100 grams

Silken tofu 1 Thick slice

Oil 1/2 teaspoon

Cumin powder 1 teaspoon

Garlic chopped 1 tablespoon

Onions chopped 2 medium

Green chillies chopped 1 teaspoon

Black peppercorns 6-8

Salt to taste

Garam masala powder 1 1/2 teaspoons

Step 1

Heat oil in non stick pan, add cumin seeds and garlic and sauté for 1 minute.

Step 2

Add onions and sauté till well browned.

Step 3

Cut hard tofu, silken tofu and paneer into squares.

Step 4

Add green chillies, black peppercorns, paneer, hard tofu, salt, spinach puree and 4-5 tbsps water to the pan. Mix and add garam masala powder. Mix well and cook for 2-3 minutes.

Step 5

Add silken tofu and mix gently. Cook for 2-3 minutes more.

Step 6

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