- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- kcal
- 345.6
- protein
- 15.6 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 500 g
- 4 cloves
- 15 g
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 2 tbsp
- 200 ml
- 1 tsp
- 1 tbsp
Process
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Press the tofu for 20 minutes under a weighted plate, then cut it into 2 cm cubes and pat completely dry with a clean towel.
Toss the tofu cubes with the cornstarch and a pinch of the salt until evenly coated.
Heat 1 tbsp vegetable oil in a wide non-stick pan over medium-high heat and fry the tofu in a single layer for 6 to 8 minutes, turning, until golden on most sides. Transfer to a plate.
Bring a large pot of water to a boil, add the spinach and blanch for 90 seconds, then drain and plunge into cold water to stop the cooking.
Squeeze the cooled spinach lightly and blend it to a smooth purée with the green chili. Set aside.
Heat the remaining 1 tbsp oil in the same pan over medium heat and cook the onion for 5 to 6 minutes until soft and lightly golden.
Add the garlic and ginger and stir for 1 minute until fragrant, then add the ground cumin, ground coriander and ground turmeric and stir for 30 seconds.
Add the tomato and cook for 4 to 5 minutes, mashing with the back of the spoon, until the mixture thickens and the oil starts to separate at the edges.
Stir in the spinach purée and the coconut milk, season with the remaining salt and simmer gently for 4 minutes. Do not boil hard or the colour dulls.
Return the fried tofu to the pan, add the garam masala and simmer for 2 minutes so the cubes soak up the sauce.
Turn off the heat, stir in the lemon juice and taste for salt. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the press: wet tofu will not brown and turns rubbery. Twenty minutes under a weighted plate makes the cubes crisp outside and creamy inside.
- Blanching the spinach for only 90 seconds and then shocking it in cold water keeps the curry bright green. Long boiling turns it olive-brown.
- Fry the tofu in a single layer with space between the cubes. Crowding steams them instead of browning them, and they will fall apart in the sauce.
- The sauce is ready for the tofu when the tomato base looks thick and glossy and oil beads appear at the edge of the pan. If it looks watery, simmer 2 more minutes uncovered.
Substitutions
- firm tofu→paneer or tempeh
- coconut milk→cashew cream or soy cream
- fresh spinach→400 g frozen spinach, thawed and squeezed dry
- green chili→0.5 tsp red chili flakes
Storage & reheating
Keep in an airtight container in the fridge for up to 3 days; the flavour deepens overnight. Reheat gently in a saucepan over low heat with a splash of water, or in the microwave covered for 2 minutes, stirring halfway. Freezing is not recommended because the tofu becomes spongy and the spinach loses its texture.
| Nutrient | Per serving |
|---|---|
| Calories | 345.6 kcal |
| Protein | 15.6 g |
| Carbohydrates | 21.4 g |
| Fat | 25.5 g |
| Saturated fat | 12.4 g |
| Fiber | 6.4 g |
| Sugar | 6.8 g |
| Sodium | 704 mg |
| Cholesterol | 0 mg |
FAQ
The questions we get asked most
Why did my palak tofu turn out watery?
Either the spinach was not squeezed after blanching or the tomato base was not cooked down enough. Cook the tomato mixture until the oil separates at the edges of the pan, and press the blanched spinach in a clean towel before blending. If the curry is already thin, simmer it uncovered for 3 to 4 minutes before adding the tofu.
Can I use frozen spinach instead of fresh?
Yes. Thaw 400 g of frozen spinach, squeeze out as much water as you can, then blend it with the green chili. Skip the blanching step entirely. The colour will be slightly darker than with fresh spinach but the taste is very close.
How do I stop the tofu from falling apart in the sauce?
Press the tofu well, coat it in cornstarch and fry it until golden before it ever meets the sauce. Once you add the cubes, simmer for only 2 minutes and stir with a gentle folding motion rather than a spoon that scrapes the bottom. Very soft or silken tofu will not hold up here.
Can I make palak tofu curry ahead of time?
You can make the spinach base up to 2 days ahead and keep it covered in the fridge. Fry the tofu fresh on the day you serve it, then warm the base, add the tofu and finish with lemon juice. This keeps the cubes crisp and the curry green.
How do I know when the curry is done?
The sauce should be thick enough to coat the back of a spoon and glossy, with small beads of oil visible at the edge of the pan. The tofu should be heated through and slightly darker at the edges from absorbing the sauce. If it tastes flat, it usually needs more salt or the final squeeze of lemon.
Is this curry very spicy?
No, one green chili in four servings gives a mild warmth. For a hotter version, add a second chili or leave the seeds in when blending. To make it completely mild, omit the chili and add a pinch of Kashmiri chili powder for colour instead.
Can I use canned coconut milk that has separated?
Yes, that is normal for full-fat canned coconut milk. Shake the can well or whisk the contents in a bowl before measuring. If the solid cream is very firm, warm the can in a bowl of hot water for 5 minutes first.
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