Palak is a wonderful green leafy vegetable can be eaten in different ways like curry / gravy.
Apart from being a rich source of many vitamins like A, B, C, E and K, also rich in many essential minerals like manganese, magnesium, iron, calcium and potassium.
Tofu is high in protein, low in saturated fats and a good source of calcium as well as vitamin E. It is also cholesterol free.
Both palak and tofu cooks faster and the ingredients required are very less and they taste heavenly. Tofu cubes adds crunchiness to the gravy.
1 Bundle – Palak Leaves
200 gms – Tofu Paneer
1 no – Onion
1 no –Tomato
2 nos – Green Chiili
3 nos – Garlic
1 tsp – Cumin seeds
½ tsp – Red chilli powder
1 tbsp – Oil
1 tsp – Salt
Wash the Palak leaves with stem thoroughly in running cold water.
Roughly chop Palak leaves, onion, tomato, garlic and green chilli.
In a heavy bottomed pan add all the above mentioned veggies with some water and salt cook them for 5 min till they are soft.
Cool and blend them in the blender.
In another pan pour 1 tsp oil add tofu cubes (wash them before cooking) add pinch of salt and red chilli powder and roast them till they turn golden in color.
In a pan add oil and cumin seeds an wait till they splutter now add the blended mixture add red chilli powder and salt once they start boiling add tofu cubes and switch off the stove in 2 min.
This gravy tastes good with roti / parathas. Palak cooks faster so this is an easy and quick recipe like dhal.