Name: Palak Tofu Tikka Masala
Prep time: 20 min
Cook time: 40 min
Ingredients: 14 ounce extra firm tofu; ½ cup hung yogurt (or greek yogurt) (use coconut yogurt to make it vegan); 2 medium garlic cloves, grated; ½ teaspoons ginger, grated; 1 ½ teaspoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala; ½ teaspoon salt; ½ tablespoon oil; 2 tablespoons oil; 1 teaspoon cumin seeds; 3 cloves (optional); ½ inch cinnamon stick; 1 large onion, finely chopped (300 grams); 1 green chili; 3 large garlic cloves, minced; 2 teaspoons ginger, finely chopped; 2 teaspoons coriander powder; 1 teaspoon Indian red chili powder; 2 teaspoons tomato paste; 2 medium tomato, pureed; 7 oz spinach, finely chopped ( 200 grams); 1 teaspoon garam masala; 1 teaspoon dry fenugreek leaves (kasoori methi); ¼ teaspoon sugar; ½ cup thick coconut milk; ½ cup water; 1 teaspoon salt or to taste; squeeze of lemon juice

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Palak Tofu Tikka Masala – Marinated and baked Tofu is coated with a creamy spinach curry. Its the vegetarian version of the popular Chicken Tikka Masala.

Love Tikka Masala dishes? Then do try my Tikka Masala Pasta, Tofu Tikka Masala and Cauliflower Tikka Masala.

palak tofu tikka masala served with naan

WHAT IS PALAK TOFU TIKKA MASALA?

Palak is the hindi name for spinach.

Tikka is a dish where pieces of meat, paneer or vegetables are marinated with yogurt and spices and grilled.

Masala is a delicious creamy sauce where onion and tomatoes are cooked with aromatic spices and finished with cream (or cashew cream/coconut milk for vegan version).

Palak Tofu Tikka Masala translates to a creamy Spinach Curry coated with baked tofu.

Its similar to palak paneer with 3 changes –

Paneer is replaced with tofu
Spinach is not pureed
Tofu is marinated with yogurt and spices and baked.

How to make Palak Tofu Tikka Masala?

Tofu Tikka –

Cover the tofu with a kitchen towel and place a heavy object on it for 15 minutes. After 15 minutes press it gently with the towel and cut the tofu to cube size pieces.

To a large bowl add ½ cup hung yogurt, 2 cloves garlic grated, ½ teaspoon grated ginger, 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon garam masala, ½ teaspoon salt and 1 tablespoon oil. Mix it well and gently toss the tofu cubes in the yogurt mixture.

Let the Tofu marinate for atleast 30 minutes before baking them.

tofu made to cubes and marinated in yogurt and spices

BAKING THE TOFU:

Preheat the oven to 400 F and line a baking tray with parchment paper. Place the tofu cubes and bake the tofu for 18-20 minutes, shaking it half way.

To Air Fry – Bake at 370 F for 10 minutes, then turn the tofu and bake for another 5 minutes.

No oven or Air fryer, pan fry them.

marinated tofu placed in tray lined with parchment paper and baked

Palak CURRY

Heat 2.5 tablespoons of oil and add one teaspoon cumin seeds, 3 cloves and ½ inch cinnamon stick. Saute for 30 seconds. Add 1 large finely chopped onion, and ¼ teaspoon of salt. Saute for 6-7 minutes till onions turn slight brown.

Add one finely chopped green chili, 2 teaspoons chopped ginger and 3 large garlic cloves minced. Saute for a minute. Remove the cloves. Add 2 teaspoons coriander powder, 1 teaspoon Indian red chili powder, and 2 teaspoons tomato paste. Saute for 30 seconds

Add two pureed tomato and ½ teaspoon salt. Cook for 8-10 minutes till tomato starts getting thick.

Add finely chopped spinach ( 7oz/200 gms) and cook for 5-7 minutes.

tomato puree and spinach added to the curry

Add 1 teaspoon garam masala, 1 teaspoon kasoori methi, and ¼ teaspoon sugar and cook for a minute.

Now add ½ cup thick coconut milk (place coconut milk in the refrigerator for an hour, the thick milk will settle on the top use that), and ½ cup water. Cook for 5 minutes. Taste and adjust the salt.

Finally add baked tofu and a squeeze of lemon juice. Gently heat through and turn off the stove.

coconut milk and tofu added to the palak curry

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