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palak tofu tikka masala served with naan
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5 from 3 votes

Palak Tofu Tikka Masala

Palak Tofu Tikka Masala is a delicious Indian curry, where marinated and baked tofu is coated with a creamy spinach curry.
Prep Time20 minutes
Cook Time40 minutes
Course: Dinner, lunch, Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi Kadaba

Ingredients

Tofu Tikka

  • 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

Palak Curry (Spinach Curry)

  • 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

Instructions

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 thick yogurt, 2 cloves garlic grated, 1 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.

Baking Tofu:

  • Preheat the oven to 400 F and line a baking tray with parchment paper. Place the tofu cubes and bake 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.

Palak Curry ( Spinach 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.
  • 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.
  • Enjoy with naan and rice.

Notes

  1. Use extra firm tofu and squeeze out the excess moisture
  2. Marinate the tofu in yogurt and spices to add tons of flavor
  3. Tomato paste adds so much depth to the curry, highly recommend using it.
  4. Add full fat coconut milk to get a rich curry base.
  5. Make the curry 1-2 hours before serving so the flavors blend well.