Vegan Masala Recipe

Palak Tofu Curry

Name: Palak Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 4 cloves garlic, minced; whole spices (optional): cumin seeds, cinnamon stick, cardamom pods, cloves; 1 large onion, finely chopped; 2 green chillies, finely chopped; 1 tsp garam masala; 1 medium tomato, chopped; 200 g spinach; 200 g firm tofu, cubed; 1 cup water; 1 tsp salt; 30 g cashews; 1 tsp dried fenugreek leaves; 100 ml oat cream

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

45 minPrep: 15 minCook: 30 minServes 4North IndianVegan

palak tofuspinach tofutofu curry

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Sauté spinach, green chillies and cashews in a pan until the spinach is wilted, then blend the mixture into a smooth puree.
2
Heat 2 tbsp oil in the same pan and sauté whole spices if using until fragrant.
3
Add the chopped 1 large onion, finely chopped and cook until soft and lightly golden.
4
Stir in the minced 4 cloves garlic, minced and cook briefly until fragrant.
5
Add the chopped 1 medium tomato, chopped and cook until they are soft and jammy.
6
Incorporate the garam masala and cook until aromatic.
7
Pour in the water and simmer until the 1 large onion, finely chopped are completely soft.
8
Stir in the spinach puree and simmer gently for a few minutes.
9
Add the cubed tofu and cook for an additional 3–5 minutes.
10
Finish with dried fenugreek leaves and stir in the optional oat cream.
11
Serve hot with roti, naan, or basmati rice.

Gather everything first

Ingredients

•2 tbsp oil
•4 cloves garlic, minced
•whole spices (optional): cumin seeds, cinnamon stick, cardamom pods, cloves
•1 large onion, finely chopped
•2 green chillies, finely chopped
•1 tsp garam masala
•1 medium tomato, chopped
•200 g spinach
•200 g firm tofu, cubed
•1 cup water
•1 tsp salt
•30 g cashews
•1 tsp dried fenugreek leaves
•100 ml oat cream

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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