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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.6
  • Total Fat: 18.2 g
  • Cholesterol: 11.2 mg
  • Sodium: 101.6 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 17.9 g

View full nutritional breakdown of Spinach and Tofu Paneer calories by ingredient
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Spinach and Tofu Paneer



From From
Number of Servings: 4


    * 1 carton firm or soft tofu
    * Salt
    * 1 large bunch spinach, stems discarded, leaves well washed
    * 1 jalapeņo chile, seeded and coarsely chopped
    * 1-inch knob ginger, peeled and diced
    * 3 garlic cloves, coarsely chopped
    * 1 cup diced onion
    * 2 tablespoons ghee, butter, or vegetable oil
    * 1 1/2 teaspoons ground cumin
    * 1/8 teaspoon nutmeg, plus a pinch
    * 1/8 teaspoon cayenne pepper
    * 1 tablespoon Garam Masala
    * 1/2 cup half-and-half
    * 1/3 cup yogurt

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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.

Number of Servings: 4

Recipe submitted by SparkPeople user EMPEROR_LARDASS.

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