Return to Content

Palak Panir (Spinach and Tofu)

Palak Panir (Spinach and Tofu)
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 8.

Another wonderful Indian curry -- this time with spinach and tofu.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Corn oil or olive oil, as needed (about 3/4 cup)
  • 16 ounces tofu, sliced 1/2-inch thick and cut in 1-inch squares
  • 2-1/2 pounds fresh spinach, washed and picked over
  • 4 cloves garlic, chopped
  • 2 teaspoons Madras curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon fennel
  • 1/2 teaspoon ground coriander
  • 1 teaspoon red pepper
  • 1/2 teaspoon black pepper
  • Scant 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt


In a large skillet, heat 1/2 inch of oil until hot. Add tofu slices and cook, covered, turning occasionally. Meanwhile, steam the spinach in a large covered kettle. When tofu is cooked, remove pieces from oil with a slotted spoon; reserve leftover oil. In the skillet, add garlic to steamed spinach. Then add curry powder, ginger, fennel, coriander, peppers, cumin, cardamom, and salt. Add tofu and mix well. Drizzle on leftover oil and keep mixture warm over low heat. This dish may also be served at room temperature.
Updated Friday, September 21st, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111