SPINACH AND TOFU PANEER
Provided by Deborah Madison
Categories Soup/Stew Food Processor Garlic Ginger Onion Rice Soy Vegetable Side Vegetarian Quick & Easy Yogurt Dinner Lunch Tofu Spinach Healthy Nutmeg Butter Cumin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield serves 3-4
Number Of Ingredients 14
Steps:
- 1. Dice 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.
- 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
- 3. 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.
- 4. 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.
- 5. 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.
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Melvin Bingham
[email protected]This was a good recipe, but I think it would have been better if I had used fresh spinach instead of frozen. The frozen spinach made the dish a little watery.
Afrin Sem
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to use a little less salt. Otherwise, it was a delicious and healthy meal.
Angela Ortiz
[email protected]This dish was a bit too bland for my taste. I think it would have been better with some more spices or herbs.
Kale khanii Jan
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add a little extra garlic and ginger to the sauce, and I sometimes use a different type of greens, like kale or Swiss chard. It's always delicious.
Civa CivA
[email protected]This was a great way to use up leftover spinach and tofu. The dish was easy to make and it turned out great! The sauce was creamy and flavorful and the tofu and paneer were cooked perfectly. I served it with rice and it was a hit with my family.
Grace Brocklehurst
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The spinach and paneer helped to balance out the tofu flavor, and the sauce was very flavorful. I served it with rice and it was a delicious and satisfying meal.
Rabbi Rabi
[email protected]This recipe was a bit time-consuming, but it was worth it. The spinach and tofu paneer was delicious and flavorful. I served it with rice and it was a hit with my family.
kalkidan endale
[email protected]I loved the combination of flavors in this dish. The spinach and tofu were a great base, and the paneer added a nice richness and creaminess. I served it with rice and it was a delicious and satisfying meal.
Bebesongin Cano
[email protected]This was a good recipe, but I think it would have been better if I had used fresh spinach instead of frozen. The frozen spinach made the dish a little watery.
Jim Sheridan
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to use a little less salt. Otherwise, it was a delicious and healthy meal.
sk Media. com 111
[email protected]This dish was a bit too bland for my taste. I think it would have been better with some more spices or herbs.
Wayon Brown
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add a little extra garlic and ginger to the sauce, and I sometimes use a different type of greens, like kale or Swiss chard. It's always delicious.
Madi Miller
[email protected]This was a delicious and easy recipe to make. I used frozen spinach and it worked out perfectly. The sauce was creamy and flavorful and the tofu and paneer were cooked perfectly. I served it with rice and it was a hit with my family.
Maxamed Cllaahi
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of tofu, but it was really good in this recipe. The spinach and paneer were also great additions. I'll definitely be making this again.
Great Shamebo
[email protected]This recipe was easy to follow and the dish turned out great! The spinach and tofu were cooked perfectly and the sauce was flavorful and creamy. I served it with rice and it was a delicious and filling meal.
Md pappu
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover spinach and tofu, and it's a healthy and satisfying meal.
Mahbub Ahmed
[email protected]This spinach and tofu paneer was a delightful blend of flavors and textures. The tofu added a protein punch, while the paneer gave it a rich creaminess. The spinach added a nice pop of color and a slightly bitter note that balanced out the other flav