Palak Tofu Curry with Multigrain Roti

                                            Palak Tofu Curry with Multigrain Roti

Enjoy the creamy and nutritious flavor of Palak Tofu Curry. Tender tofu pieces simmer in a vibrant spinach sauce with aromatic spices and herbs. Paired with wholesome multigrain roti, this dish brings together a delightful mix of flavors and textures. The spinach sauce boosts your iron and antioxidants, while the multigrain roti adds fiber and nutrition. This makes for a satisfying meal that is both healthy and tasty.

Servings: 2

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Difficulty Level: Easy to Moderate

Why You'll Want to Make This Recipe

·       Nutritious: - Spinach, tofu, and whole grains make this dish a nutritional powerhouse.

·       Flavorful: -The palak curry sauce flavor is rich and flavorful with injections of spices.

·       Versatile: -This meal can be served with roti, rice, or naan.

IGREDIENTS

For the Palak Tofu Curry

·       200g of tofu (cut into small cubes) (or other types of protein)

·       2 cups of fresh spinach

·       1 onion (chopped)

·       2 cloves of garlic (minced)

·       1 tsp of cumin seeds

·       1 tsp of garam masala

·       1/2 tsp of turmeric

·       1/2 tsp cayenne pepper (optional)

·       salt to taste

·       2 tbsp of vegetable oil

·       1 cup of vegetable broth

 For the Multigrain Roti

·       1 cup of multigrain flour

·       Water (as needed)

·       Ghee or oil for brushing

Tools & Equipment

·       Blender or food processor

·       Pan

·       Mixing bowl

·       Rolling pin

How to make Palak Tofu Curry and recipe with multigrain roti

1. Let’s make the spinach curry first: Blend some spinach leaves with garlic and a little water to make a puree.

2. Start sautéing onions. Get a pan, add a little oil, toss some cumin seeds, then sauté some sliced onions until brown.

3. Add the spices and the tofu. Add the garam masala, turmeric, cayenne (if using), and the diced tofu. Sauté until the tofu is lightly golden.

4. Then add the spinach puree we made above, and then add vegetable broth. Simmer until it reduces and thickens.

5. Prepare the multigrain roti. Take multigrain flour and water to make dough. Roll small balls and flatten into round roti shapes.

6. Cook on a hot pan or tava with little ghee or oil until golden brown.

Substitution Notes

·       Tofu: -Can be substituted with paneer or tempeh.

·       Spinach: -Can be substituted with kale or collard greens.

Nutrition Facts (per serving)

v  Calories: 400 

v  Fat: 15g 

v  Carbohydrates: 50g 

v  Protein: 20g 

Tips and Variations

·       Add More Flavour: Try adding ginger or cilantro for additional flavour.

·       Make it Creamy: Add a splash of cream or coconut milk to make the curry creamier.

FAQs

1. Q: Can I make the curry ahead of time?

A: Yes, you can refrigerate or freeze the curry and reheat it before serving.

2. Q: Can I use frozen spinach?

A: Yes, thaw it and squeeze out the excess water before using.

3. Q: Can I make the roti in advance?

A: Yes, you can prepare the roti dough ahead of time and store it in the refrigerator for up to a day. 

4. Q: Is this recipe gluten-free?

A: Yes, this recipe is gluten-free if you use gluten-free multigrain flour.

5. Q: Can I serve the curry with something other than roti?

A: Yes, you can serve the curry with rice, naan, or other whole-grain bread.